Sunday, June 15, 2014

Menu Plan Monday

Sunday: Eggs and Toast, Salad

Monday: Tuscan Bread Soup made with veggie stock instead of chicken and leftover Bread Machine Focaccia

Tuesday: Vegan Leek and Potato Latkes, Roast Chickpeas and Cauliflower

Wednesday: Chickpea Cutlets with Mustard Caper Sauce from the Veganomicon, veggie depending on Wednesday CSA box

Thursday: Mujadarrah, Sliced Cucumber

Friday: BLTs, salad, fresh tomatoes

Saturday: TBD, depending on produce in farm box

Make ahead:
Homemade Freezer Bean and Cheese Burritos
Homemade Slow Cooker Veggie Stock

Tuesday, June 3, 2014

Menu Plan Monday

Monday: Chickpea Cutlets from the Veganomicon (pictured above), with Mustard Caper Sauce from the same book, Roasted Balsamic Asparagus

Tuesday: Mushroom and Pea Risotto (subbing peas for asparagus)

Wednesday: One Pan Mexican Quinoa

Thursday: BLTs, Roasted Broccoli and Cauliflower

Friday: Deviled Eggs, Salad, Fresh Cut Veggies

Saturday: Making Alton Brown's Mac n Cheese, Scratch Brownies, and Strawberry Spinach Salad for a friend who had surgery

Feeding my family Capanata Panzanella with Fresh Rosemary Bread

Sunday: hunt and peck