Cockaleekie this week: a chicken stew with leeks and barley. Great for lunches, works well in a crock pot. Another go-to dish is a minestrone stuffed with shredded kale along with the usual white beans, carrots, celery and tomatoes. And last week (before the Getaway), I made up and froze a batch of chickpea and squash stew that goes with couscous cooked with pine nuts for a nice less-meatarian supper.

If you're looking for new ways to cook with less meat, I strongly recommend Mark Bittman's "Food Matters" Cookbook.