Sunday

Breakfast:
Frittata w/Zucchini and Spinach (made in an oversize muffin pan)

Lunch:
Roasted Vegetable (eggplant, zucchini, and red bell pepper) Tartlet

I cut my vegetables into 1/2" cubes, tossed them in a little EVOO, and roasted at 400F for 20 minutes. I then whisked four eggs with 2T. of tomato paste (I like this one), chiffonaded fresh basil, and a little sea and black pepper.

After prebaking and cooling the crust, spread 2T. of dijon mustard on the bottom and add filling. Bake at 350F for approximately 30 minutes, until cooked through.

Dinner:
Scallop and Butternut Squash Curry w/Cauliflower "Couscous"