Menu 11/4-11/8

 Monday: Winter Lentil Soup

Tuesday: Squash Mac and Cheeze
Instead of cashews we used white beans

Wednesday: Mushroom Stroganoff

Thursday: Leftovers or a black bean burrito

Friday: Taco Soup

Menu 10/28-11/1

 Monday: dinner with friends

Tuesday: Hearty Vegetable Soup making Jerusalem Artichoke chips
Still getting veggies from the garden, so using those instead of frozen

Wednesday: Caramelized Onion and Sun-dried Tomato Pasta

Thursday: Probably leftovers, if not sweet potato and black bean burritos

Friday: Squash Dahl Soup making Jerusalem Artichoke chips

Menu 10/21-10/25

 Monday: Dinner with Friends

Tuesday: Onion Soup
We used vegetable broth and vegan parmesan cheese on gluten free bread

Wednesday:  Mushroom Stroganoff 

Thursday: Gnocchi and peppers with thyme frico
We used Good Planet Olive oil feta in place of ricotta.

Friday: Brenda is making Soup for our Bible study tonight

Menu 10/14-10/18

 Monday: Dinner with Friends

Tuesday: Mushroom Soup

Wednesday: Black Bean and Sweet potato Quesadillas 

Thursday: Veggie Pizza

Friday: Too many leftovers, we will make this next week
Onion Soup
We used vegetable broth and vegan parmesan cheese on gluten free bread

Menu 10/7-10/11

 Monday: dinner with friends

Tuesday:  Creamy Sun-dried Tomato and Roasted Red Pepper Pasta
We substituted the half and half for pureed white beans and 2 TBS nutritional yeast.

Wednesday: Air-fried Taquitos

Thursday: Bean with Braised Summer Vegetables 

Friday: Roasted Tomato, pepper and garlic soup
We are roasting (400 degree for 35 minutes) our 2-3 cups halved tomatoes, and 1-2 cups halved peppers with 2-3 cloves minced garlic and 1/2 cup onions. We add a 1.5 cup white beans, 2 TBS of nutritional yeast. It is pureed and served with parmesan cheese and bread. This is a serving for 4