Mahimahi Coconut Curry Stew with Carrots and Fennel Recipe on Food & Wine| Padma Lakshmi always makes extra portions of this excellent coconut-curried mahimahi so she can reheat it the next day and eat it over noodles, like an Asian laksa.
Baked vegan zucchini fries. These were easy and delicious! The panko bread crumbs make all the difference. Also, one of my zuchhini's was getting pretty soft on the outside (the skin could rub right off in places), but the middle was still fine! So I cut all the skin off and made these, a great way to save an almost-gone vegetable.