The weekend was filled with costumes, birthday cake (his) and much cooler weather, so yeah… it was a good one. This week’s vegetarian meal plan includes some of the best that our fall growing seasons has to offer – kale, spinach, peppers (they won’t go away!), cilantro, parsley, onions, spaghetti squash, salad greens, green beans, and radishes. We are swimming in vegetables and I, for one, am excited for warming the house with the kitchen. This is what we have on the food docket this week.
Breakfast
Sweet Potato Waffles
Kale & Soyrizo Scrambles*
Biscuits & Fruit
Refried Bean & Potato Tacos
Greens & Grain Scramble
Meals
Split Pea Soup & Salads with Mustard Vinaigrette**
Mexi-Squash
Quinoa & Roasted Vegetable Bowls
Vegetarian Chili
Tuscan Kale and White Bean Stew with Breadcrumb Topping
**Snacks, Beverages & Other Stuff**
Leftover Birthday Cake
Pumpkin Bread
Radishes
Grapefruits & Persimmons
Smoothies
Mini-Quiches
Cilantro & Pumpkin Seed Pesto
