Herbal Salt

Herbal salts are used to finish a meal whether it is meat or vegetables.

Basil Salt
1/2 cup coarse salt
1 cup chopped basil flowers and/or leaves
Pulse in food processor
Spread on baking sheet
Bake at 200 for 35-40 minutes

Rosemary Salt
1 cup coarse salt
1/4 cup rosemary leaves
Pulse in food processor
spread on baking sheet
allow to air dry for a couple of hours

Sage
1/2 cup coarse salt
1.5 cups sage leaves
Pulse in food processor
Spread on baking sheet
Bake at 200 for 35-40 minutes

Thyme Salt
1 cup coarse salt
2 TBS thyme leaves
Pulse in food processor
Spread on baking sheet
Bake at 200 for 35-40 minutes

Oregano Salt
1 cup coarse salt
1/4 cup oregano leaves
Pulse in food processor
Spread on baking sheet
Bake at 200 for 1 hour

Lentil Salad

 Marinated Lentil Salad

Ingredients
2 cups cooked green or brown lentils, drained
½ red bell pepper, finely diced
½ small red onion, thinly sliced

1 cup quartered cherry tomatoes  1/2 cup diced cucumber
2 tbsp fresh parsley, chopped
2 tbsp fresh cilantro, chopped
2 cloves garlic, minced
1 TBS extra-virgin olive oil 3 TBS olive brine
2 tbsp lemon juice
1 tbsp red wine vinegar
1 tsp Dijon mustard
½ tsp cumin
½ tsp dried oregano
½ tsp smoked paprika
½ tsp salt
¼ tsp black pepper
1 tbsp sesame seeds

Directions:
Cook the lentils: If using dry lentils, simmer about 1 cup lentils in plenty of water for 20–25 minutes until tender but not mushy. Drain and cool.
Make the dressing: Whisk together olive oil, lemon juice, vinegar, Dijon mustard, garlic, cumin, oregano, paprika, salt and black pepper.
Combine: Add lentils, bell pepper, onion, parsley and cilantro to a large bowl.
Marinate: Pour the dressing over everything and gently mix.
Rest: Cover and refrigerate for at least 1 hour. For the best flavor, let it marinate 4–6 hours.
Finish: Sprinkle with sesame seeds or pumpkin seeds and a little extra parsley before serving.

Menu 9/7-9/13

Monday: Burgers with corn pasta salad

Tuesday: Mung Bean Soup

Wednesday: Fiesta Burrito (with Lime & Avocado)

Thursday: Ribollita Soup
We halved the recipe

Friday: White Bean Onion Soup

Saturday: Mexican over rice

Sunday: Spaghetti

Garam Masala Spice Blend

 Garam Masala Spice Blend

Ingredients:

1 tablespoon ground cumin
1 ½ teaspoons ground coriander
1 ½ teaspoons ground cardamom
1 ½ teaspoons ground black pepper
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg

Instructions:

1. Mix cumin, coriander, cardamom, pepper, cinnamon, cloves, and nutmeg in a bowl.

2. Transfer the mixture to an airtight container, and store in a cool, dry place.

Menu 8/31-9/6

 Monday: Dinner with Friends

Tuesday: Snobby Joe with Pineapple slaw

Wednesday: Italian Sausage and Pepper and onions with Lentil Salad

Thursday: Dairy Free Creamy Vodak Sauce Pasta
We used fava bean tofu to make the cream cheese
14 oz tofu
1 TBS lemon juice
1 TBS nutritional yeast
1 tsp salt
2 TBS olive oil
Blend until creamy

Friday: Beet Bean Burgers with Broccoli Salad

Saturday: Mexican over Rice 

Sunday: Spaghetti

Menu 8/24-8/30

 Monday: Falafel and roasted veggies

Tuesday: Vegetable Soup

Wednesday: Chickpea Masala

Thursday: Veggie burgers with slaw

Friday: 3 Bean Tortilla Soup

Saturday: Mexican over rice

Sunday: Spaghetti

Menu 8/17-8/23

 Monday: dinner with friends

Tuesday: Zucchini Calzones
We added beans to the calzone using sourdough

Wednesday: White Bean Salad
Ingredients 2 (15 oz/425 g) cans cannellini beans, drained and rinsed 1 cup cherry tomatoes, halved ½ cucumber, diced ¼ small red onion, thinly sliced ¼ cup chopped fresh parsley 2 tbsp chopped fresh basil ¼ cup tofu feta
2 tbsp olive brine 1/4 cup olives
1 tbsp fresh lemon juice 1 tbsp red wine vinegar 1 garlic clove, minced 1 tsp Dijon mustard ½ tsp dried oregano Salt and black pepper, to taste

Instructions
In a large bowl, combine the cannellini beans, cherry tomatoes, cucumber, red onion, parsley, basil, and feta (if using).
In a small bowl, whisk together the olive brine, lemon juice, red wine vinegar, garlic, Dijon mustard, oregano, salt, and pepper.
Pour the dressing over the salad and toss gently until evenly coated.
Let the salad sit for 10–15 minutes before serving to allow the flavors to meld.
Serve chilled or at room temperature.

Thursday: leftovers

Friday: Chili for Bible study night.

Saturday: Mexican over rice

Sunday: Spaghetti