Jammin Crepes restaurant week — Get a $1 toasty cinnamon crepe at Jammin Crepes this week for Princeton Restaurant Week when you order any savory crepe.

Just as the weather is beginning to remind us that spring is almost here, Princeton is encouraging folks to come out and enjoy its annual restaurant week.

Now through March 7 is a great time to try a new restaurant or revisit an old favorite. Specials and deals prevail as they offer tasty lures to bring you in for a meal.

Forty-three restaurants ranging from tea shops to fine dining are offering special prices and dishes. Many offer lunch specials for $25 and dinner specials for $45. Others have special deals such as Say Cheez, which is offering a $6 special including an empanada, side dish and soda, and The Mint, which has a two-curry lunch special for $17.95 and a three-curry dinner special for $27.95. Meanwhile, Alfalfa is offering free lemonade with its salmon market plate.

Descriptions of each restaurant and information on their specials are available online.

Mardi Gras, aka Shrove Tuesday

Ash Wednesday kicks off Lent, the 40-day Christian observance of fasting, prayer, and almsgiving that leads up to Easter. Lent is March 5 this year. Traditionally, the Tuesday before is when those who observe Lent use up ingredients such as eggs, butter and lard in anticipation of a spartan way of life.

In New Orleans, they are eating King Cake and beignets, while observers everywhere are dining on meats and pancakes. Starting Wednesday, lots of fish will be eaten, especially on Fridays. For something different during Lent, try the recipe for a gluten-free vegan shepherd’s pie from minimalistbaker.com, which would be good any time of year.

1-Hour Vegan Shepherd’s Pie

Lenten observers may not feel like they are making a sacrifice if they dine on this comfort food recipe.

Mashed potatoes:

3 pounds Yukon gold potatoes, partially peeled (thoroughly washed)

3 to 4 tablespoons vegan butter

Sea salt and black pepper (to taste)

Filling:

1 tablespoon olive oil

1 medium onion (diced)

2 cloves garlic (minced)

2 tablespoons tomato paste (optional)

1 healthy pinch each sea salt and black pepper

1 ½ cups uncooked brown or green lentils (rinsed and drained)

4 cups vegetable stock

2 teaspoons fresh thyme (or sub 1 teaspoon dried thyme per 2 teaspoons fresh)

1 10-ounce bag frozen mixed veggies: peas, carrots, green beans, and corn

Slice any large potatoes in half, place in a large pot and fill with water until they’re just covered. Bring to a low boil on medium high heat, then generously salt, cover and cook for 20 to 30 minutes or until they slide off a knife very easily.

Once cooked, drain, add back to the pot to evaporate any remaining water, then transfer to a mixing bowl. Use a masher, pastry cutter or large fork to mash until smooth. Add desired amount of vegan butter (3 to 4 tablespoons as original recipe is written — adjust if altering batch size), and season with salt and pepper to taste. Loosely cover and set aside.
While potatoes are cooking, preheat oven to 425 degrees and lightly grease a 2-quart baking dish (or comparably-sized dish, such as 9×13-inch pan. An 8×8-inch won’t fit it all but close. (Adjust number or size of dish if altering batch size).
In a large saucepan over medium heat, sauté onions and garlic in olive oil until lightly browned and caramelized – about 5 minutes.
Add tomato paste (optional) and a pinch each salt and pepper. Then add lentils, stock, and thyme and stir. Bring to a low boil. Then cover and reduce heat to simmer. Continue cooking until lentils are tender (35-40 minutes). Once tender, remove the lid and continue simmering uncovered, stirring frequently, to evaporate any excess liquid.

In the last 10 minutes of cooking, add the frozen veggies, stir, and cover to meld the flavors together.
OPTIONAL: To thicken the mixture, add 2 to 3 tablespoons (amount as original recipe is written — adjust if altering batch size) mashed potatoes and stir. Alternatively, scoop out half of the mixture and whisk in 2 tablespoons (amount as original recipe is written — adjust if altering batch size) cornstarch or arrowroot powder and whisk. Return to the pan and whisk to thicken.
Taste and adjust seasonings as needed. Then transfer to your prepared oven-safe baking dish and carefully top with mashed potatoes. Smooth down with a spoon or fork and season with another crack of pepper and a little sea salt.
Place on a baking sheet to catch overflow and bake for 10 to 15 minutes or until the mashers are lightly browned on top.
Let cool briefly before serving. The longer it sits, the more it will thicken. Let cool completely before covering, and then store in the fridge for up to a few days. Reheats well in the microwave.