Sunday, April 15, 2007

This Week's Menu

Recently, some of my coworkers and I restarted our vegetarian work lunch group. There are four of us, and we cook for each other once a week, so that 4 days of lunch are planned for us for the week. We've been doing it for two weeks so far, and it's been great. Because of this, it isn't necessary to plan more than one lunch item because we'll have plenty of leftovers from that one lunch menu and the dinners for the week.

Beyond that, I've been enjoying experimenting more with whatever is lying around in the fridge or pantry, so if these don't seem like enough, there's always something that can be made, as long as you have your pantry fully stocked with staples.

Fish with Fava Bean Salad and Whole Wheat Bread
Cauliflower and Pistacchio Quesadillas
Vegetarian Chili
Barley Soup
Lobster Ravioli

Lentil and Parsnip Burgers with Curried Ricotta Sauce and Fresh Romaine-Tomato Salad


Honey-Wheat Bagels and Onion and Grain Bagels
Whole Wheat English Muffins
To Top the Bagels & Muffins: Peanut Butter, Almond Butter, Blueberry Jam, Strawberry Jam, Cream Cheese

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