Last week's menu had a bit more meat than we typically eat. I guess I wanted to ease you into the vegetarian world! This week is meat free, but not dairy free. What can I say, I like so many others, am addicted to cheese. There I said it. My hope is that you'll be able to get a few ideas or inspiration from my menu this week. Don't forget, there are a few notes and tips under the menu, as well as printable versions of both the menu (with links) and a grocery list.
I will be omitting the meat from the vegetable soup and adding/subtracting a few of our personal preferences. I include this recipe because it's a great one and it's a great base for you to build on. We add frozen lima beans and kidney beans, and omit the barley and cabbage. My grocery list assumes you have frozen corn, peas, and lima beans, as well as the spices.
The pesto grilled cheese will simply be some homemade basil pesto, frozen from the summer, and sliced organic white cheddar. Nothing fancy.
Make sure you don't over steam your broccoli or you will lose a ton of nutrients. 3-4 minutes should really do the trick. And a steam basket would be preferred to dropping the broccoli down in the water.
I will be using a homemade enchilada sauce for the Bean Burritos, so plan your grocery list accordingly. I did not add salsa to the list because if you followed my menu and grocery list last week, you'll have some left over. Same for the tortilla chips.
For the garden taco salad, I plan to start with a romaine base and then add chopped cherry tomatoes, mango, sliced avocado, and thawed frozen corn. I will whip up a simple vinaigrette with red wine vinegar, cumin, chili powder, garlic powder, and avocado oil (or evoo).