J:

Sunday Dinners have been getting smaller of late.  Joe and
AnnMarie had their baby less than two weeks ago so they are
unavailable.  Keith has been studying for the Nevada Bar Exam
so he and Melissa haven't been around.  And Dane's brother got
hurt and Pam's father is very sick so Dane and Pam and family
haven't been around in a while.

Last week we saw Keith and Melissa for the first time in weeks,
and they were the only attendees.  I made Romaine and Summer
Vegetable Salad and Lime Vinaigrette from _The Greens
Cookbook_, roasted potatoes with rosemary, and Linguine
Puttanesca.

You have the pasta recipe already.

The potatoes are easy.  Wash and cut a few pounds of potatoes
into 1 inch pieces.  Toss with about 2 Tbsp of olive oil, 3-4
Tbsp minced rosemary (I used fresh), and salt and pepper to
taste.  Roast in a baking pan for 45 minutes at 350, turning
once or twice.

The salad calls for the following stuff:

Romaine, red onion, yellow squash or zucchini, cherry tomatoes,
red bell peppers, 1 jalepeno, radishs, jicama, avocado,
cucumbers, chives, cilantro, grated jack cheese.

The zucchini has to be cooked, so I skipped it.  The jicama has
a wierd flavor with this dish, so in the future, I'd skip it
too.

The dressing is

Grated peel and juice of two limes
1 Tbsp sherry vinegar
2-3 Tbsp chopped cilantro
1/4 tsp ground cumin
1/4 tsp ground cardamon
1 clove garlic, finely chopped
1/2 tsp salt
6 Tbsp olive oil

Except for the jicama, this was pretty good, and the leftovers
kept for a couple days so I ate it again.

Thanks again for sending me the dates of my previous Sunday
Dinner email.  I've already reordered the list on the web page
so they should be chronological now.