Week of March 23

Sun: burgers
Mon: sushi
Tues: Pork loin, spaetzle, sauerkraut, applesauce County Board re: bike budget
Wed: Red Bean and Green Grain Taco Bowl
Thurs: Cabbage soup
Fri: Wii kirk

Week of 3/16

Recipes:

Mon: Sushi
Tue: Soba and Maitake Mushrooms in Soy Broth
Wed: Chickpea Curry with Roasted Cauliflower (G meeting)
Thur:  Tempeh Tacos Holistic Moms
Fri:  Miso Glazed Salmon + sweet and sour cabbage (Movie Night)
Sat: AUCP Auction
Sun:  Red Bean and Green Grain Taco Bowl

Ingredients:

4 10-to 12-ounces salmon steaks, bone in
1/3 cup white miso
2 tablespoons mirin (sweet Japanese rice wine)
2 tablespoons unseasoned rice vinegar
2 teaspoons minced peeled fresh ginger
1 teaspoon Asian sesame oil
Kosher salt
4 lime wedges (for serving)

1/2 head cauliflower (about 1 pound), trimmed and cut into florets
2 tablespoons plus 2 teaspoons extra-virgin olive oil
1 1/2 pints cherry tomatoes
Coarse salt and freshly ground pepper
1 large yellow onion, cut into medium dice
3 garlic cloves, minced
1 tablespoon minced peeled fresh ginger
1 tablespoon plus 1 teaspoon curry powder
3 cups cooked chickpeas, drained and rinsed
2 1/2 cups baby spinach
1 tablespoon chopped fresh cilantro leaves

1 (8-ounce) package tempeh
2 cloves garlic, minced
1 c. Mexican-spiced diced tomatoes (I used the tomatoes with green chilies)
1 fresh jalapeño, diced
2-4 tsp. chili powder (2 was plenty for us!)
3 tsp. cumin
2 tsp. lime juice
2 tsp. garlic powder
1 tsp. onion powder
2 tsp. dried oregano
1 tsp. minced chipotle pepper
1/4 c. Bragg's liquid aminos (coconut aminos or low sodium soy sauce work too)
1/2 red onion, diced
1/2 green bell pepper, diced
2 tbsp. water
salt + pepper to taste
olive oil mister or cooking spray
dash of liquid smoke (I omitted this)
6-8 hard taco shells
vegan cheese, guacamole, salsa, hot sauce, cilantro, black olives, and lime wedges for serving

2 garlic cloves, peeled, crushed
1 1" piece peeled ginger, thinly sliced
1/2 cup reduced-sodium soy sauce
1/2 cup dried wakame (optional)
2 tablespoons vegetable oil
1/2 pound maitake mushrooms, torn into large pieces
Kosher salt, freshly ground pepper
8 ounces soba (Japanese-style noodles)
4 baby turnips or radishes, trimmed, thinly sliced
4 large egg yolks
4 scallions, thinly sliced
1 tablespoon toasted sesame seeds


2 fresh poblano chile peppers, seeded and roughly chopped
1 cup cilantro leaves (picked from 1 bunch)
3/4 medium white onion, roughly chopped (I save the last 1/4 to finely mince as a topping)
2 cloves garlic, chopped
3 cups water or broth (amount needed for wheat berries, adjust if needed)
1 cup uncooked wheatberries
Salt to taste

1 tablespoon olive oil
1 clove garlic, minced
1/2 to 1 finely chopped chipotle from a can, a rehydrated and finely chopped dried chipotle or in a pinch, chipotle powder to taste
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1 1/2 tablespoons tomato paste
1/2 cup water or broth
1 3/4 cups cooked small red beans (from a 15-ounce can, or cooked from about 1/4 pound dried)
Kosher or coarse salt to taste

Grocery List

2 limes
1/2 head cauliflower (about 1 pound), trimmed and cut into florets
1 1/2 pints cherry tomatoes
1 large yellow onion, cut into medium dice
3/4 medium white onion, roughly chopped (I save the last 1/4 to finely mince as a topping)
3 garlic cloves, minced
2 cloves garlic, chopped
2 cloves garlic, minced
1 clove garlic, minced
2 garlic cloves, peeled, crushed
2 1/2 cups baby spinach
2 green bell pepper
1/2 red onion, diced
3 Avocado
1/2 pound maitake mushrooms, torn into large pieces
4 baby turnips or radishes, trimmed, thinly sliced
4 scallions, thinly sliced
1 bunch cilantro
2 Lemons
Berries
Bananas
Other fruit (for snacks)


4 10-to 12-ounces salmon steaks, bone in
1 (8-ounce) package tempeh

1 c. Mexican-spiced diced tomatoes (I used the tomatoes with green chilies)


Mexican cheese
Greek Yogurt
Dipping Yogurt
Eggs
OJ

6-8 hard taco shells
8 ounces soba (Japanese-style noodles)
Salsa

Groceries we need

Hot chocolate
Dried buttermilk

March 8, 2015

Su: Fig, Goat Cheese, Proscuitto and Pistachio Stuffed Chicken with Fig Balsamic Gastrique

Mo: Oven-Braised Beef with Tomatoes and Garlic;cauliflower cheese; Wilson Blvd mtg
Tu: Smokey Beet Burger with Creamy Blue Cheese Dressing Va Bike mtg
We: Spaghetti with beets, goat cheese and walnuts
Th: Shredded beef over baked sweet potatoes; carmelized onions; blue cheese dressing
Fr: DVR Camp

Week of March 2

Week notes: meal train for Mark/Melissa and Lauren/Jim on Thurs. Mar 5; Eagle snack Fri Mar 6. Sat spaghetti dinner

Mo: make chickpeas, make lots of brown rice; d sushi

Tu: d Tempeh and Root Veggie Stew
We: Mushroom Bourguignon

Thur: Sausage, bean and pasta ragout (x3)
Fri: Baked Risotto with Kale Pesto