April 2018 Menu!

IMG_7038.jpg

I have moved to an all-in-one, meal-in-a-box format this Spring. It seems to be the best way to keep reheating as simple as possible for my clients. I used to offer the mains with choice of soups and sides, but I think it got too complicated that way–too many menu choices to make and then the assembly later– and most of my families are time-starved to begin with!

What do you think??

Coconut Chana Saag

Chickpeas, tomatoes, Lacinato kale, ginger, garlic, onions, turmeric, coconut milk, lime, cilantro, basmati rice

 

Portobello Stroganoff

Organic Portobello caps, garden peas, onions, garlic, tamari, sour cream, touch of sherry, GF pasta

 

Thai Green Curry Bowl

Coconut-roasted tofu, mixed vegetables, herbs, green curry, coconut milk, Florida organic brown rice

 

Scaloppini Marsala

Scaloppini, cremini mushrooms, onion, garlic, Marsala sauce, steamed spinach, mashed sweet potatoes

 

Adzuki Quinoa Bowl

Adzuki beans, mixed peppers, onions, garlic, chili and cumin, tri-colored quinoa, cilantro-lime chimichurri

 

Franks and Beans

Smoky, hand-crafted and steamed franks, baked beans, homemade barbecue sauce, creamy coleslaw

 

Sesame-Grilled Tofu

Organic pressed tofu, tamari, toasted sesame oil, Szechuan broccoli, red peppers, onions, black rice

 

Black Bean Burgers

Black beans, cilantro, cumin, green onions, cilantro-lime mayo, honey-mustard kale salad on side

 

Grits, Greens and Beans

Sauteed green kale, shallots, garlic, simmered black-eyed peas, tomatoes, smoky grilled polenta cakes

 

Firehouse Chili with Gluten-Free Corn Muffins

Red beans, tomatoes, peppers, onions, garlic, chili powder, lime sour cream, GF corn muffins

 

Mushroom Lentil Sloppy Joes

Cremini mushrooms, French lentils, onions, green peppers, rich tomato sauce, Ezekiel whole-grain buns, creamy coleslaw on the side

 

Barbecue Tempeh

Smoky oven-roasted tempeh with homemade barbecue sauce, sweet corn, zucchini, bell peppers, GF cornbread

 

Hearts of Palm Cakes

Hearts of palm, mirepoix, bell peppers, parsley, roasted sweet potatoes, Creole remoulade

2 thoughts on “April 2018 Menu!

  1. Great variety! It’s hard to be that varied when you are cooking for yourself. I usually make a meal for the week and then have it everyday and by Wednesday I’m ordering takeout. I might start freezing the meals for the following week.

    • I agree on that, Vic! When just cooking for me and my husband we are pretty simple and will eat the same thing a few times. I do like to freeze extra when I have it for those super-busy or super-lazy weeks! Thanks for stopping by and taking the time to comment 🙂

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s