I’ve spent every spare moment this weekend in the kitchen. Washing greens, shredding cabbage, roasting veggies, and getting the fridge armed with basics (grains, legumes, dip, salad dressings, etc.) makes it a kazillion times easier to reach for something reasonably healthy when the hunger pangs strike. My sweet tooth this week will be satiated with homemade popsicles (I am ignoring the cold in the forecast) and our stash of homemade preserves.
Celery Root & Pesto Risotto* | Spinach Salads with Mustard Vinaigrette**
Vegetarian Tan-Tan Noodles***
Sesame Broccoli & Tofu Salad with Sesame Garlic Dressing
Grains, Tofu & Tangled Collards^
Potato & Kale Tacos
Thank you to ATXSwappers for helping fill in our meals this week. I scored some lovely beer mustard, lemon-basil pesto, and strawberry preserves that are making this week’s meals a little more special.