Last week was crazy busy! Between my husband and myself, one of us had a meeting or event every single night. I made a big batch of Red Lentil Marinara Sauce on Monday and re-purposed the leftovers into a Hearty Minestrone; I’m teaching both recipes in my Lovable Lentils class on 2/29.
Sunday – Tofu “Egg” Salad sandwiches on Farmstead whole wheat sourdough and leftover White Bean Chili from last week’s menu
Monday – Red Lentil Marinara over bucatini (a fat spaghetti), peas and carrots (from frozen), tossed green salad
Tuesday – Leftover Bean Burritos and brown rice, salsa, avocado
Wednesday – Big bowls of Hearty Minestrone with avocado toast
Thursday – Leftover Red Lentil Marinara & Bucatini, green salad, Country sourdough with lentil pate (also in my upcoming class)
Friday – Valentine’s Day! We went to Alexander’s Greek Cuisine for Falafel Gyros minus the feta.
Saturday – Leftover Tofu Salad Sandwiches with Hearty Minestrone and lentil pate on crackers.
Have a happy, healthy week!
