This week’s meal plan necessitated by a very fortunate refrigerator that is overflowing with fresh veggies from the CSA stash and an incredibly generous contribution from Meredith. Time to deal. 😉
Breakfast
Refried Black Bean & Chipotle Sausage (Vegan Field Roast) Tacos
Greens & Grains Scramble *
Banana Walnut Baked Oatmeal *
Yogurt, Granola & Strawberries
Meals (Lunch & Dinner)
Black Bean & Potato Enchiladas
Celery Root Risotto**
Pasta with Beets & Ricotta ~ | Mixed Greens with Lemon Vinaigrette
Cauliflower Steaks with Charred Red Pepper Sauce & Lentils
Barbecued Tempeh Sandwiches *** | Potato Salad
Veggie Sandwiches with Pesto | Roasted Veggies
Snacks/Beverages
Strawberry & Mango Smoothies
Grapefruit & Strawberry Popsicles
Milk & Honey Corn Muffins ^
Banana Sushi
Sun-brewed ice tea
Preserves/Freezer Portions
Dandelion Pumpkin Seed Pesto
Orange Jelly (save previous batch that did not set)
Sesame Broccoli
Greens for Smoothies
Roasted Beets
Vegetable Broth
Good news is that the past few weeks have been a great break. My brain is now officially caught up to life and I am ready to spend some time in the kitchen. Ready to cook and ignore how hot it is getting out there.
________________________
* Whole-Grain Mornings by Megan Gordon
** Bon Appetit Fast Easy Fresh Cookbook by Barbara Fairchild
*** Vegetarian Cooking for Everyone by Deborah Madison
^ King Arthur Flour Whole Grain Baking
~ Meatless by Martha Stewart
aneelee 