Menu 7/22-7/26

 Monday: Dinner with friends

Tuesday: Black Bean Enchiladas
Red Enchilada Sauce and White Enchiliada Sauce
We had so many leftovers last week we carried this recipe to this week

Wednesday: Easy Vegan Paella FoK Summer 2023, p 88

Thursday: Ratatouille Shepherd Pie FoK Summer 2021, p 75

Friday: Pasta Fagioli, FoK Summer 2022, p 69

Menu 7/15-7/19

Monday: Dinner with friends

Tuesday: Black Bean Rice Bowl

Wednesday:  Caprese Pasta Salad, Forks over Knives, Summer 2024, p88
We used GF pasta

Thursday: Mushroom Chorizo Tacos con Papas, Forks over Knives, Summer 2024, p44

Friday: Black Bean Enchiladas

Menu 7/8-7/12

 Monday: Dinner with Friends

Tuesday: Stuffed Long Bean

Wednesday: Tomato Gnocchi|
We will use 2 links of Beyond Italian sausage instead of 4, and we added onions and garlic

Thursday:  Lentil Salad
When I was in Israel, i LOVED this dish

Friday: Blackberry and peach soup

Peach-based dessert or ingredient combination ideas

Blackberry peach soup is a unique and refreshing dessert soup that combines the sweetness of peaches with the tartness of blackberries. Here’s a recipe that you can try:

Ingredients:

• 1 cup riesling
• 2 pounds fresh peaches, peeled and sliced (about 5 cups)
• 1 (3-inch) cinnamon stick
• 3 tablespoons honey
• 2 teaspoons fresh lemon juice
• 1/4 teaspoon vanilla extract
• 1 cup fresh blackberries
• Fresh mint leaves (optional)

Instructions:

1. Combine the riesling, peaches, and cinnamon stick in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat to low and simmer for 10 minutes or until the peaches are tender.
2. Remove the saucepan from the heat and let it cool. Discard the cinnamon stick.
3. Place half of the peach mixture in a blender or food processor and process until smooth. Pour the pureed mixture into a large bowl and repeat the process with the remaining peach mixture.
4. Stir in the honey, lemon juice, and vanilla extract. Chill the mixture for 1 hour.
5. Ladle the soup into small bowls and top each serving with about 2 1/2 tablespoons of blackberries. Garnish with fresh mint leaves, if desired.

Tips:

• Use firm, slightly underripe peaches for the best results.
• Adjust the amount of honey to your taste.
• You can also use blackberry wine instead of riesling for a stronger flavor.
• This soup is perfect for warm weather and can be served as a refreshing dessert or snack.

Variations:

• You can also add a splash of lemon juice to the soup for extra brightness.
• Try using different types of berries, such as raspberries or blueberries, for a different flavor profile.
• Experiment with different spices, such as nutmeg or cardamom, for added depth of flavor.

Enjoy your delicious blackberry peach soup!

Menu 7/1-7/6

 Monday: Dinner with Friends

Tuesday: Vegan summer roll

** Servings: ** 7-10

Time: 30-35 minutes

Description: These vegan summer rolls are a refreshing and delicious treat, filled with a variety of colorful vegetables, crispy tofu, and fragrant herbs. Serve them with a creamy dipping sauce for a perfect snack or light meal.

Ingredients:

• 7-10 rice paper wrappers
• 1/2 avocado, sliced
• 1/2 cup cooked vermicelli noodles
• 1/2 cup shredded red cabbage
• 1/2 cup sliced cucumber
• 1/2 cup sliced bell pepper
• 1/4 cup sliced carrots
• 1/4 cup sliced zucchini
• 1/4 cup chopped fresh mint leaves
• 1/4 cup chopped fresh basil leaves
• 1/4 cup chopped scallions
• 1/2 cup crispy chickpea tofu, cut into small pieces
• edible flowers
• Sunflower dipping sauce (recipe below)

Sunflower Dipping Sauce:

• 1/4 cup creamy natural sunflower butter
• 2 tablespoons coconut amino
• 1 tablespoon maple syrup
• 1 tablespoon lime juice
• 2 tablespoons water

Instructions:

1. Prepare the dipping sauce by whisking all the ingredients together in a small bowl. Thin with water as needed to reach the desired consistency.
2. Cook the vermicelli noodles according to the package instructions and set aside.
3. Cut the vegetables into thin strips and set aside.
4. Cut the tofu into small pieces and set aside.
5. Fill a large bowl with warm water.
6. Submerge a rice paper wrapper in the water and soak it until it becomes pliable.
7. Remove the wrapper from the water and place it on a work surface.
8. Arrange the fillings in a strip along the middle of the wrapper: noodles, tofu, avocado, cabbage, cucumber, bell pepper, carrots, zucchini, mushrooms, mint, basil, and scallions.
9. Fold the upper section of the wrapper over the fillings, tuck in the sides, and roll the wrap closed.
10. Repeat until all the fillings and wrappers are used.
11. Serve the summer rolls with the peanut dipping sauce on the side.

Wednesday: Summer Veggie Pizza

Thursday: 4th of July burgers and potato salad

Friday: Chili

Menu 6/24-28

 Monday: Dinner with Friends

Tuesday: Rainbow Pita with Garlic Dill Sauce

Wednesday: Greek Salad 

Thursday:BBQ Bean Casserole with Cornbread bake with Carrot Dogs

Friday: Summer Vegetable Soup

• 1 large yellow onion, peeled and chopped
• 4 cloves garlic, peeled and minced
• 6 medium tomatoes, chopped
• 2 medium zucchinis, diced
• 1 yellow squash, diced
• 3 ears corn, kernels removed (about 2 cups)
• 6 cups vegetable stock or low-sodium vegetable broth
• ½ cup finely chopped basil
• Zest and juice of 1 lemon
• Salt and freshly ground black pepper to taste

Instructions:

1. Sauté the onion over medium heat for 7 to 8 minutes in a medium saucepan. Add water 1 to 2 tablespoons at a time to keep the onion from sticking to the pan. Add the garlic and sauté for another minute.
2. Add the tomatoes and cook for 10 minutes, or until the tomatoes start to break down slightly.
3. Add the zucchini, yellow squash, corn, and vegetable stock. Bring the pot to a boil over high heat, reduce the heat to medium, and cook until the vegetables are tender, about 15 minutes.
4. Add the basil and lemon zest and juice. Season with salt and pepper.

Menu 6/17-21

 Monday: dinner with friends

Tuesday: White bean pasta salad

Ingredients:

• 1 lb bowtie pasta
• 1/3 cup white wine vinegar
• 1TBS vegan mayo
• 1/2 tsp coarse salt
• 2 cloves garlic, crushed
• 1/4 tsp black pepper
• 1/2 cup olive oil (we substitute 1/2 the olive oil with olive brine to reduce the fat)
• 1 15-ounce can cannellini beans, rinsed and drained
• 2 tomatoes, chopped
• 1 bell pepper, chopped (any color)
• 1 tbsp fresh basil, chopped

Instructions:

1. Bring a large pot of salted water to a boil. Cook the bowties until al dente. Rinse with cool water and drain.
2. In a large serving bowl, whisk together the vinegar, salt, garlic, and pepper. Add the olive oil in a thin stream, whisking to blend.
3. Add the pasta, beans, tomatoes, pepper, and basil to the bowl. Stir gently to combine. Adjust seasonings, adding salt to taste.
4. Chill for several hours to allow flavors to combine.

Wednesday: Pulled "Pork" over grits

Thursday: fresh garden veggie pizza

Friday: Mexican Casserole
We used Bfree sweet potato torillas instead of chips

Menu 6/10-14

 Monday: Dinner with friends

Tuesday: Mushroom Stew

Wednesday: Falafels and a Greek Salad

Thursday: Candy Roaster squash and Black bean tacos

Friday: Gazpacho Soup with Tomato sandwiches