Brunch
Leftover bowtie pasta (see 3/29)

Snack
Bean burrito with our very first baby lettuce of the year!

Dinner
Reuben sandwiches made with homemade rye bread and leftover corned beef (see 3/28)
Carrot sticks
Spinach-chickpea dip

Recipes:

QUICK RYE BREAD
3 to 4 c. all-purpose flour
1 Tbs. caraway seed
2 tsp. salt
2 Tbs. minced onion
3 pkg. active dry yeast
2 1/4 c. water
3 Tbs. brown sugar
3 Tbs. butter
2 1/2 c. rye flour
1 egg white, beaten

In mixer bowl, combine 2 c. all-purpose flour, caraway seed, salt, onions, and yeast. Blend well.
In a small saucepan, heat water, brown sugar, and butter to between 120 and 130 degrees F. Add warm liquid to flour mixture. Mix at low speed until moistened, then beat for 3 minutes at medium speed.
By hand, stir in rye flour and an additional 3/4 to 1 1/2 c. all-purpose flour until dough pulls cleanly away from sides of bowl.
On a floured surface, knead in 1/4 to 1/2 c. all-purpose flour until dough is smooth and elastic, about 5 minutes. Place in greased bowl and cover loosely with plastic wrap and a cloth towel. Place bowl in a pan of 95-degree water and let rise 15 minutes.
Grease a large cookie sheet. Punch down dough several times to remove all air bubbles. Divide dough into two parts and shape them into 12-inch-long oblong loaves. Place loaves on cookie sheet. With a sharp knife, make a 1/8-inch-deep slash down the center of each loaf. Brush with egg white. Cover and let rise in a warm place for 15 minutes.
Meanwhile, heat oven to 375 degrees.
Uncover risen dough. Bake 25 to 35 minutes or until loaves sound hollow when tapped. Immediately remove from cookie sheet and cool on wire rack.

SPINACH-CHICKPEA DIP
2 Tbs. olive oil
1/2 a small onion, diced
3 cloves garlic, minced
10 oz. baby spinach, washed
15-oz. can chickpeas, drained
1/2 c. nonfat plain yogurt
juice of 1/2 lemon
1/2 c. crumbled feta cheese
1 tsp. dried oregano
1/2 tsp. dried dill weed
salt and freshly ground black pepper to taste

In a large skillet, saute onion and garlic in 1 Tbs. of the olive oil until translucent and fragrant. Add spinach in batches and cover, stirring occasionally and adding more spinach until all of it has wilted. Continue sauteing, uncovered, a few more minutes. Pour off remaining liquid.
Combine spinach mixture, chickpeas, remaining olive oil, and the remainder of the ingredients in a food processor. Process until no large chunks remain. Serve with bread or raw vegetables.