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