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