Menu 4/22-4/26

 Monday: Dinner with Friends

Tuesday: Lo Mein

Wednesday:  Whole Darn Squash Pasta, FoK Spring 2024 p 77

Thursday: Vegan Feijoada, FoK Spring 2024 p 86

Friday: Chili

Menu 4/15-4/19

 Monday: Dinner with friends

Tuesday: Ethiopian wild rice pilaf

Wednesday: Amaranth Tabbouleh with Falafels in Bfree pitas with vegan taziki and humus.

Thursday: Pizza 

Friday: Stuffed Poblano Peppers

Menu 4/8-4/12

You might have guessed that the garden kohlrabi, cabbage and carrots are getting ready to bolt with the warmer weather. The lettuce is bolting, so we will be eating more sorrel salads.

 Monday: dinner with friends

Tuesday: Snobby Joe with a Kohlrabi, Cabbage, Carrot Slaw 

Wednesday:  Potato Leek Soup

Thursday: Bean Tacos with a Sorrel Salad

Friday: Burgers with Kohlrabi Cabbage Salad with a Maple Lemon Dressing

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