There's been a lot of travel in the last few weeks...which included a week of eating fries, with and without various forms of vegetarian gravy or other sauces...meals in Toronto...Philly...New York...Boston...
It's nice to be in my home town for a weekend and have time once again to buy fresh vegetables and cook...the week ahead...
Saturday:
Lunch:
Paratha with battered cod fillet and apple cider cole slaw (sauteed cabbage, golden raisons, pine nuts, and cider vinegar) [The concept: nouveau fish tacos]
Prepped sourdough bread--let it rise while I went off to Pride festivities
Dinner:
Lovely evening at Dimitri's
Evening: Divided dough into two rounds, tucked edges under, wrapped, and placed in fridge
Sunday Morning: took out bread to let it sit
Sunday Dinner:
Whole wheat sourdough bread with flaxseeds and pine nuts (Bake time 30 min)
Spinach and toasted quinoa with goat cheese and sauteed shiitake mushrooms (Prep: 10 min)
Paired with a glass of Falanghina
Also prepped:
Roasted tomatoes for gazpacho (15 min), blended ingredients, strained, cooled in fridge
Salsa (with ingredients from gazpacho)
Kale with shiitake mushrooms
Monday
Lunch:
Spinach and toasted quinoa with goat cheese and sauteed shiitake mushrooms
Bread
Snack: tortillas and salsa
Dinner with a friend!
Evening: Make brown rice
Tuesday
Lunch: brown rice with thyme shiitake mushrooms and kale
Dinner: tomato gaspacho with goat cheese, raspberries, and almonds or pine nuts
Wednesday
Lunch: bread with hummus, tomato, spinach, basil and avocado
Dinner: tbd based on time... cabbage with pine nuts and raisins? vegetarian bolognese?
Thursday
Lunch: Pasta with chickpeas and kale
Dinner: Sandwich
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