Dinners:
Linguine with Orange Sauce and Cilantro
Sauteed Bok Choy
Bishop's Year in a Vegetarian Kitchen
Fusilli with Green Lentils, Root Vegetables, and Parsley Caper Puree
Bishop's Year in a Vegetarian Kitchen
Twice Baked Sweet Potatoes with Spinach & Coconut Milk
Sugar Snap Peas with Fried Ginger
Sesame Encrusted Salmon (by Matt)
Bishop's Year in a Vegetarian Kitchen (for vegetables)
Potatoes and Chard with Green Curry Sauce
Bishop's Year in a Vegetarian Kitchen
Balsamic Roasted Seitan with Cipolloni Onions
Crunchy Cabbage Salad
Berley's Fresh Food Fast
Lunches (to be augmented with salads):
Lemon Lentil Soup with Spinach
Berley's Fresh Food Fast
Red Bean Chili with Ancho Chilies and Coffee
Bishop's Year in a Vegetarian Kitchen
Iowa Open House Grain & Pasta Pottage
Frontier Soups Soup Mix with Broccoli added
Meals in Reserve:
Farm to Kitchen Frozen Soups
Farm to Kitchen Tomato Sauce with Spinach Pasta
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