February 28, dinner: Crackers with olive spread and apples
February 28, lunch: Yellow curry from Best of Thai
February 27, dinner: Pad see ew from Best of Thai
February 26, dinner: Nature’s Burger with arugula and cherry tomatoes, white sweet potato fries with vegan aoili, baby broccoli with garlic and soy sauce
February 26, lunch: “Sloppy sushi” roll with nori, brown sushi rice, toasted sesame seeds, soy sauce, and flax oil
February 26, breakfast: Sweet potatoes and napa cabbage
February 25, dinner: Fennel-seasoned pan-fried tempeh (Moosewood at Home), glazed sweet potatoes (orange and white) with maple syrup and lime, steamed napa cabbage with pickled ginger and vinegar-soy sauce
February 25, lunch: “Sloppy sushi” rolls with nori, brown sushi rice, toasted sesame seeds, soy sauce, and flax oil, steamed asparagus with citrus dressing, broiled portabello mushrooms with miso-balsamic glaze
February 25, breakfast: Flan from Boulange
February 24, dinner: “Sloppy sushi” rolls with nori, sushi rice, toasted sesame seeds, soy sauce, and flax oil, steamed asparagus with citrus dressing (Moosewood LF), broiled portabello mushrooms with miso-balsamic glaze (Moosewood LF)
February 24, lunch: Smoked trout salad at Boulange de Cole
February 24, breakfast: Fried eggs with GF toast and berry mustard (let’s not do that again!)
February 23, dinner: Impressionist cauliflower, raw kale salad with avocado and cherry tomatoes, Spanish stew with chick peas, potatoes, and artichoke hearts
February 23, brunch: TJs tamales with green chiles and cheese
February 22, dinner: Spanish stew with chick peas, potatoes, and artichoke hearts, red chard with pine nuts and raisins, homemade falafel with tahini and sriracha sauce
February 22, brunch: Rice bowl with kale and eggs
February 21, dinner: Spanish stew with chick peas, potatoes, and artichoke hearts, red chard with pine nuts and raisins
February 21, lunch: Wasabi rice noodles at Herbivore
February 20, dinner: Stir-fried baby bok choy with hijiki, broiled marinated tofu, steamed brown rice
February 20, brunch: Leftover rice bowl with avocado and kale
February 19, dinner: Sweet potato and kale soup (from freezer), GF toast with Moosewood Oliveto olive spread
February 19, brunch: Leftover rice bowl with avocado and kale
February 18, dinner: I am DIY Rice Bowl with avocado and kale
February 18, brunch: GF toast with avocado, fried eggs, and tempeh bacon
February 17, dinner: Tinkyada brown rice spirals with baby broccoli and white beans sauteed in fresh rosemary and garlic
February 17, brunch: GF toast with fried eggs, tempeh bacon, and four fruits preserves
February 16, dinner: Roasted parsnips and carrots, kale and beet greens with kale sauce, Deborah Madison tofu, brown rice
February 16, brunch: Amaranth and Going Native Pumpkin curry
February 15, dinner: Chile Verde burrito at Little Chihuahua
February 15, breakfast: Leftover vegan linzer torte
February 14, dinner: Indian food at New Ganges
February 13, brunch: Tangy red lentils and red quinoa
February 12, dinner: Tangy red lentils, brussels sprouts with Hollyhock dressing, sweet potato fries with vegan wasabi mayo, red quinoa
February 12, brunch: Red quinoa and potato-black eyed pea-bamboo shoot curry from Going Native
February 11, dinner: Kale with kale sauce, pan-fried delicata squash rings with yogurt and mustard seeds, falafel with baba ganoush
February 11, brunch: Yellow curry from Best of Thai
February 10, dinner: Pad see ew from Best of Thai
February 10, breakfast: Chocolate ginger torte, clementines
February 9, dinner: Duck’s birthday dinner! ~ Vegan sushi at Cha-Ya
February 9, lunch: Black beans and rice with guacamole and corn
February 8, dinner: Deborah Madison tofu, white rice with gomasio
February 8, brunch: Indian buffet at India Palace
February 7, dinner: Duck’s birthday party! ~ Vegan GF mac and “cheese,” kale with kale sauce, chips and guacamole, ginger chocolate torte
February 7, lunch: Toast with baba ganoush
February 7, breakfast: Yogurt with cherry preserves
February 6, dinner: Duck’s birthday dinner! ~ Corn tortillas with rice, black beans, cheese, guacamole, salsa and salad
February 6, lunch: TJ tamales with salsa
February 6, breakfast: Annie’s GF Mac & Cheese with peas, corn, butternut squash
February 5, dinner: Annie’s GF Mac & Cheese with peas, corn, butternut squash
February 5, lunch: GF crackers with baba ganoush
February 5, breakfast: GF toast with tarragon mustard and cheddar, blue cheese and tempeh bacon
February 4, dinner: Kid’s burrito from El Balazo
February 3, dinner: Baked tempeh, steamed bok choy, brown rice with kale sauce
February 2, dinner: Egg curry, “fried rice” quinoa with peas, corn, and shitake mushrooms
February 2, lunch: Leftover risotto
February 2, breakfast: Omelette at Crepes on Cole
February 1, dinner: Butternut squash risotto at Trattoria, artisanal ice cream at Ici
February 1, lunch: Lemongrass noodles from Herbivore
February 1, breakfast: Leftover Chinese
January 2009 Meal by Meal
December 2008 Meal by Meal
November 2008 Meal by Meal
September 2008 Meal by Meal
August 2008 Meal by Meal
July 2008 Meal by Meal
June 2008 Meal by Meal
May 2008 Meal by Meal
April 2008 Meal by Meal
March 2008 Meal by Meal
