Menu 6/15-6/21

 Monday: Dinner with Friends at Chipotle

Tuesday:  Adzuki Bean Rice Bowl

Wednesday: Fava Bean Salad with Ratatouille  

• Ingredients:
  • 1 cup dried fava beans
  • 4 cups water
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
• Instructions:
  1. Cook the Fava Beans: Rinse and cook the fava beans in 4 cups of water, boiling for 45 minutes to 1 hour until tender. Drain and let cool.
  2. Prepare the Salad: In a large bowl, combine the cooked fava beans, cherry tomatoes, diced cucumber, red onion, and parsley.
  3. Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper. Pour over the salad and toss to combine.
  4. Chill and Serve: Refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled.

Thursday: leftovers

Friday:  Cream of Corn Soup for Bible study potluck
We used pureed chickpeas instead of cream

Saturday: Loaded Nachos

Sunday: Spaghetti