This week's menu features several recipes without links. The frittata is slightly adapted from Bon Appetit's Mushroom & Bacon Frittata. The Cornbread and Pinto Bean Sheperd's Pie is from the Jan/Feb 2013 issue of Vegetarian Times. The chicken parm will be made using Quorn patties (eggplant for me).
Most of these are new recipes for me, so I'm chartering into new territory as well! Very exciting. Stay tuned for reviews and winning recipes.