It’s another week’s worth of retroactive menu planning! Why retroactive? Check out my post here for an explanation. Much of this week’s menu is based around the results of my New Year’s project – a thorough reorganization of my fridge. Basically I used a burst of energy to clean out my refrigerator for two days straight, staying up until 4 am on the second night to finish cooking everything I pulled out of the fridge. The results were a tidy fridge full of lovely little things to eat, which went into our meals in various combinations.
Check out more divinely, deliciously gluten-free menu plans at the Gluten-Free Menu Swap hosted this week at Fresh Ginger. This week our GF Menu Swap hostess set us the theme of “Local.” And what could be more local, I ask you, than “shopping” in my own refrigerator? (I hear all the “recessionistas” are trying to “shop their closets” these days- maybe I can kick off a foodie trend…) Our week also featured Duck’s homegrown collard greens, right from his little plot in the back yard. It was a good week for local, and a good week for eating in general!
Homemade falafel with quinoa and lemon-miso-tahini sauce
Carrot and daikon salad with black and white sesame seeds
Crock-pot lentil-spinach curry
Baked beets and onions with horseradish sauce
Eden Foods 100% Buckwheat soba noodles with steamed kale, roasted zucchini, and sauteed portabella mushrooms and red onions, dressed with kale sauce
Home-grown collard greens with walnuts and raisins
Deborah Madison tofu
Quinoa with lemon-miso-tahini sauce
Mariposa Bakery GF pizza crust with pesto-tomato sauce, pine nuts, goat gouda, red onions, black olives, mushrooms
As always you can check out the whole world of food blogger menus over at Organizing Junkie’s Menu Plan Monday compendium. To find out where next week’s Gluten-Free Menu Swap will be, visit the info page at GF Goodness.