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
In My Box 
Okay, those Live Spring Rolls are on tonight’s menu. Bought some beautiful chard at the farmers’ market and surprisingly have all the other ingredients. Thanks for a brilliant idea.
Wendy
Yay! I’m excited to hear how it goes. The original recipe also called for bell pepper, but I hate them so I left it out. Some kind of dipping sauce also seems essential to give the dish a bit of softness and richness. The original recipe has a sauce with tahini, agave, shoyu, lemon juice, ginger, and water.
what a lovely, colorful and flavorful line up! glad to see you back posting (and cooking!)
[…] of In My Box has a colorful, flavorful vegan line up. Love the idea of a raw kale salad, and so glad […]
Your meals always sound so fresh and tasty! Wednesday’s recipes sound especially yummy to me–I’ll have to check out 30 Minute Vegan.
The Chard Spring Rolls were surprising. So fresh and colorful and the lemon, ginger tahini sauce made them seem more filling and substantial. I couldn’t believe that a quinoa and chickpea salad and the spring rolls were a filling dinner. I passed on the grilled steaks the rest of the family was eating. Have you started my conversion ? Thanks Wendy
Those are some seriously tempting salads! Raw kale might be my favorite green…shhh…don’t tell arugula, ok? Thanks for the visit earlier this week. All my nibbling beetles mysteriously disappeared overnight, which I can only attribute to blogging about it. Huh. Who knew the Japanese Beetle was web-savvy? May your own furry “friends” make a similar departure!