This week I made grilled veal chops, another one of Suzanne Goin’s recipes from Sunday Suppers at p. 369. I also made her fresh corn polenta (p. 132), but I added rosemary. I had some red lentils and quinoa I wanted to use up, so I cooked up curried red lentils with coconut milk and served it over quinoa instead of serving it over rice. The curried red lentils ended up a little too spicy since I substituted crushed red peppers. I added broccoli and celery to the red lentils for some vegetables. In my opinion, I think that the veggies ended up taking away from the lentils, but my parents said they preferred it with the veggies.