Menu June 9-13

 This week is "Eat from the Garden" week

Monday: Dinner with friends

Tuesday: Vegan Junk Food Mexican Casserole
We used a pinenut sour cream
3/4 cup soaked pinenuts for several hours, rinsed and drained
juice from 1 lemon
1/8 tsp salt
Blend until smooth

Wednesday: BLT sandwiches using lentil bacon and summer veggie soup 

Summer garden vegetable soup

This recipe combines the freshest summer vegetables in a savory and comforting soup. You can adjust the ingredients based on your garden’s bounty and personal preferences.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup chopped zucchini
• 1 cup sliced green beans
• 1 cup diced red potatoes
• 1 cup chopped tomatoes (fresh or canned)
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• Fresh parsley, chopped (optional)

Instructions:

1. Saute the aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional minute.
2. Add the summer vegetables: Add the chopped zucchini, sliced green beans, and diced red potatoes. Cook for 5 minutes, stirring occasionally, until the vegetables start to tenderize.
3. Add the tomatoes and broth: Stir in the chopped tomatoes and vegetable broth. Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes, or until the vegetables are tender.
4. Season and serve: Add the dried thyme, salt, and pepper to taste. Serve hot, garnished with chopped fresh parsley if desired.

Thursday: Asian Bowl using napa cabbage, garlic, carrots, fava bean tofu, Millet Ramen and snow peas

Friday: Black Bean Soup