Another week of ideas:
Sunday – Breaking my plant-based pattern tonight, I made Scalloped Potatoes & Ham with frozen peas and a big salad. I served this dish on the night my husband proposed and I make it every year on March 1 on the anniversary of our first date forty years ago!
Monday – “Green” Pizza using French bread dough spread with kale pesto from Uneven Ground Farm, then topped with leftover canned tomatoes, baby spinach, thinly sliced shallots, canned artichoke hearts, Kalamata olives, a drizzle of olive oil and a dusting of nutritional yeast. I served it with a big green salad
Tuesday – Hearty Minestrone Soup (leftover from my lentil class on Saturday) with seeded sourdough bread
Wednesday – Leftover Scalloped Potatoes & Ham from our celebration dinner with a big salad and leftover peas. (We both agreed that next year we can skip the ham and just have the creamy potatoes)
Thursday – Roasted Spiced Cauliflower with wheat berries over spring greens. Whole wheat walnut-raisin muffins from the freezer
Friday – Red Lentil Marinara (also leftover from my lentil class) over spaghetti, big green salad with pomegranate seeds and balsamic
Saturday – Date Night! We ate at Blac & Bleu Bistro and I had the Bistro Bowl (brown rice, black beans, balsamic-marinated vegetables, no cheese)
