Weekly Menu
Almost time for me to put together the next weekly menu, but I suppose this is better late than never.
Thursday:
- Had to work late down south (about 30 miles from home) so met Jeff and Thomas at the farmer’s market (they took the train, I drove from work) and got pupusas and lemonade for dinner.
Friday:
- Leftovers. We rarely have many leftovers as Jeff and I usually take them to work for lunch, however, there was getting to be a build-up so we made due with what we had.
Saturday:
- Falafel (homemade with parseley from our garden, recipe from Vegan with a Vengance) with Lettuce, Green Onions (from our garden), tomatoes (locally grown), cucumber (locally grown), sour cream, and feta (locally produced). No hummus or tahini as both contain the forbidden seasame and/or garlic.
Sunday:
- Black Bean Burgers with Pepper Jack and Guacamole, Fries
Monday:
- Spinach and Cheese Pasta Bake. This is a dish that I made up a batch of 6 of a couple of months ago and froze. I work on M, W, and F so this is a perfect Monday night supper. I just put it in the fridge to dethaw on Sunday night and then bake it on Monday evening for dinner.
- Mixed Greens Salad with Tomatoes, Cucumbers (leftover from the falafel), and Walnuts
Tuesday:
- Seasonal Veggie and Chevre Calzone. I am going to make up a double batch of dough and freeze one batch for later as pizza or calzone.
Wednesday:
- Jeff Cooks. Last week Jeff worked on a Thai peanut sauce from scrath (without soy, sesame, or garlic – quite a challenge). I wonder what he will do this week.