As I said in my previous post, June was a crazy month with a lot going on. I was out of town, I never made it to the grocery store (luckily I keep an absurdly stocked pantry so I’ll never starve, but I do lose my interest in home-cooking when there’s nothing fresh to eat), I was barely home at all.
But a new box has arrived, and it’s a Rainbow coupon month again, so it’s time to get back into the swing of things! I know I usually ramble on forever in my menu posts, but this time I’m getting right to business.
For summertime inspiration, check out the Gluten Free Menu Swap this week hosted by Cheryl at Gluten Free Goodness with the theme of Summertime Foods!
Nicoise Salad
Friday
Nicoise salad (lettuce, tomato, green beans, potatoes, red onion with Nicoise dressing)
Fruit salad
Saturday
Raw “Pasta” Puttanesca (made with zucchini “noodles”) (30-Minute Vegan p 202)
Fruit salad
Sunday
Live Spring Rolls (grated carrots and beets, sprouts, basil wrapped in chard leaves) (30-Minute Vegan p 308) (add rice noodles/baked tofu?)
Raw kale salad with avocado and cherry tomatoes
Raw Kale Salad with Avocado & Cherry Tomatoes
Monday
Bibimbap with arame, shitake mushrooms, spinach, and napa cabbage
Tuesday
Leftovers
Wednesday
Coco Rice and Beans (30 MV p 195)
Gingered Collard Greens (30MV p 177)
Baked Plantains (30MV p 186)
Thursday
Pasta Florentine with broccoli (30MV p 221)
Romaine lettuce salad with carrots and Balsamic Dressing (30MV p 144)
Friday
Leftovers
Vinegret (Russian beet salad)
Saturday
Vinegret (Russian beet salad)
Kasha with fermented cabbage
Pickling cucumbers
Sunday
Games! Burritos?
Shopping list: Nicoise olives, sprouts, kale, cherry tomatoes, 2 large ripe plantains, collard greens, baked tofu, tofu, napa cabbage, (check for 2 pkg frozen spinach), broccoli, romaine lettuce, 3 medium boiling potatoes, onions, garlic, canned peas, 3 dill pickles, scallions, fresh dill, kasha, fermented cabbage, pickling cucumbers
