Another week, another menu!
Sunday 4/10/16: Lima Bean Parmagiana from How to Cook Everything Vegetarian by Mark Bittman
On Saturday I simmered a pound of lima beans. I made half the beans into a vegetable soup and saved the other half for this recipe.
Monday 4/11/16: Leftover Kale and Lima Bean Soup (adapted from Ribolatta recipe in A Modern Way to Eat by Anna Jones, Grilled cheese on semolina bread, carrot sticks
Tuesday 4/12/16: Baked lemon tofu, rice pilaf, side sauteed spinach
Wednesday 4/13/16: Black bean soup with sour cream and avocado garnishes, served with cilantro-lime rice
Thursday 4/14/16: Leftovers (Beth is working this night)
Friday 4/15/16: Creamy Pesto pasta with spinach (adapted from Budget Bytes)
We haven’t ever made this recipe, we’ll see what happens.
Saturday 4/16/16: Tofu and vegetable stir fry with brown rice
Bonus: This weekend I made a double batch of Nutty Whole Wheat Waffles, most of which I froze. These toast up quickly for an easy breakfast.