Menu 12/27-1/1/2022

Monday: Snobby Joe's with slaw and sweet potato salad 
For the Sweet Potato salad, we used our leftover baked sweet potatoes from Christmas. We also omitted the oil and replaced it with the water from our kalamata olive jar and no salt, the olive water is salty enough.

Tuesday: Taco Tuesday

Wednesday: Another birthday dinner, this one is pizza 

we used the Bfree pizza crust, the hempe Italian sausage, peppers, onions, garlic, Aldi's organic spaghetti sauce, and vegan cheese

Thursday: Stroganoff

Friday:  Kale Soup (we are finally getting kale from the garden) with Pepper Ridge sandwiches. 

For the Kale soup, we didn't use oil and did use vegetable broth instead of chicken. We had leftover sweet potato salad, so we added it to the meal.

Pepper Ridge Sandwiches 

By Ann Esselstyn

Makes: 4-6 sandwiches

1 jar roasted red peppers, packed in water

2 tablespoons balsamic vinegar

1 teaspoon oregano

1 teaspoon thyme

1 teaspoon rosemary

1 teaspoon basil

1-2 cloves garlic, minced

16 oz. barbecue sauce, your favorite

20 slices of portabella mushrooms

1 loaf Ezekiel Sprouted Grain Bread, GF bread

1 cup oil free hummus

1 bunch scallions, chopped, pickled red onions

1 container organic baby spinach, spring mix

1 avocado, sliced, guacamole

 

Preheat oven to 400. Place mushroom slices on parchment-paper-lined sheet pan and brush with barbecue sauce. Cook for 30 minutes - or until cooked through.

Place roasted red peppers and their liquid in a bowl. Tear peppers into strips and add balsamic vinegar, oregano, thyme, rosemary, basil, and garlic.

Toast the Ezekiel bread.**  

Construct each sandwich by spreading hummus on one piece of toast.

Sprinkle a thin layer of scallions onto the hummus then add a layer of barbecued portabellas.

Add a layer of roasted red peppers.

Add a layer of spinach.

Add a layer of avocado.

Place a piece of toast atop the stack.

Slice into halves or quarters and serve!

Saturday: New Year's Day Soup