Menu 4/8-4/12

You might have guessed that the garden kohlrabi, cabbage and carrots are getting ready to bolt with the warmer weather. The lettuce is bolting, so we will be eating more sorrel salads.

 Monday: dinner with friends

Tuesday: Snobby Joe with a Kohlrabi, Cabbage, Carrot Slaw 

Wednesday:  Potato Leek Soup

Thursday: Bean Tacos with a Sorrel Salad

Friday: Burgers with Kohlrabi Cabbage Salad with a Maple Lemon Dressing

Menu 4/1-4/5

 Monday: dinner with friends

Tuesday: Quinoa Pasta Salad 

Wednesday: Burgers with Carrot Salad

Thursday: Chickpea Tofu Panzanel Salad

Friday: Lasagna Soup  we switched from Potato Leek Soup

Menu 3/25-3/29

 Monday: Dinner with friends

Tuesday: Mushroom Millet Gratin
We used cannelline beans instead of cashews and millet instead of farro

Wednesday: Burgers and sweet potatoes

Thursday: Stir fried Rice
We used coconut aminos instead of soy and rice instead of farro

Friday: Southwest Mushroom in a Red Pepper Sauce

Menu 3/18-3/22

Monday: Dinner with friends

Tuesday: Carrot Dogs with slaw and baked beans

Wednesday: Falafel with a Fava Bean Salad

Thursday: Thai Chickpea Salad

Friday: Chili

Menu 3/11-3/15

 Monday: dinner with friends

Tuesday: Broccoli Cheddar soup with Chickpea salad (use your favorite chicken salad recipe, instead of chicken, use mashed chickpeas)

Wednesday: Pepper Ridge Sandwiches 

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 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!

Thursday: Sweet potato and black bean quesadilla 

Friday: Tofu Wrap

Menu 3/4-3/8

 Monday: Dinner with friends

Tuesday:  Spaghetti Squash Boats

Wednesday: Mushroom Tacos and Spanish Rice

Thursday: Burgers and Mac & Cheeze

Friday:  Mushroom and Rice Soup

Menu 2/26-3/1

 Monday: Dinner with Friends

Tuesday: Roasted Tomato  and Sweet Potato Soup

Dr Neal Barnard’s Cookbook for Reversing Diabetes
Page 119
Makes 4 Servings
1 ½ cup peeled, quarter onion (roughly 1 large onion)
4 cups cubed sweet potato (roughly 1-1 ¼ pounds before peeling)
4 cups (about 1 ½ pounds) quartered Roma or other tomatoes, juices squeezed out
1 ½ teaspoons dried basil
1 ½ teaspoons dried oregano
1 tablespoon balsamic vinegar
1 teaspoon blackstrap molasses
Freshly ground black pepper to taste
1 1/8 teaspoon sea salt
2 ¼-2 ½ cups water
¼ cup chopped fresh basil (optional)
Preheat the oven to 450 F
In a large baking dish, combine the onion, sweet potato, tomatoes, basil, oregano, vinegar,
molasses, pepper, and 1 teaspoon of the salt. Bake for 40 to 50 minutes, stirring a couple of
times, until the sweet potatoes are softened and the mixture is becoming caramelized. Transfer
the vegetables and any juices they’ve released in the pan to a medium soup pot, add 2 ¼ cups of
the water and the remaining 1/8 teaspoon salt, use an immersion blender to puree.
(Alternatively, you can transfer everything to a blender to puree). Blend to the desired
smoothness, using the additional ¼ cup of water if needed. Stir in fresh basil, if using, and serve.
My note: I added Great Northern Beans.

Wednesday: Black Bean Enchiladas

Thursday: Burger and Potato Salad 

Friday: Sopa de Fideo