Weekly Menu
Monday- Wild Halibut with mango salsa, quinoa-tomato-arugula salad
Tuesday- Shredded pork chipotle tacos w/ radish slaw
Wednesday- Pulled pork sandwich, wilted chard salad
Thursday- Veggie Pizza
Friday- Grilled Chicken, grilled carrots, and whatever kid of greens I have left salad.
Remember a couple of things as we get into salad season:
1. Salads do NOT have to be boring.
2. Salads do not have to have lettuce. In fact, non-lettuce salads keep well in the refrigerator and are great for all meals.
3. Make your own salad dressings....it's so easy, really truly.
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4 comments:
The meal plans really are key. I've gotten off the wagon a bit, but it's so important.
Last night salad was sprouted quinoa, avocado, radishes, corn, dill pickles and cabbage. Dressing was brown rice vinegar, umeboshi plum vinegar, olive oil and soy sauce. Definitely NOT boring and all stuff I had in the fridge. Of course, I had to plan 1 day in advance the sprout the quinoa!
Oh please can I come over for Wednesday's dinner....please!
ooh, sprouted quinoa. I really need to read up on sprouting again and start putting what I know into practice. Such a great way to extend the nutrients in already-powerful grains!
Amanda - Soil Born Farms looks like a fantastic project!
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