What’s Left In My Box: thyme, parsley, bay leaves, hyssop, yellow potatoes, zucchini, carrots, green cabbage, onions, peppers, Roma tomatoes
August 31, dinner: Tinkyada GF pasta spirals with homemade vegan pesto, roasted zucchini, and roma tomato
August 31, lunch: Corn quesadilla with eggplant salsa
August 31, breakfast: Kale salad and leftover dosa
August 30, dinner: Kale salad and roasted tomato-basil soup
August 30, lunch: Spinach masala dosa at Udupi Palace
August 30, breakfast: GF bread from Mariposa bakery with leftover salad
August 29, dinner: Tomato-rice with eggplant salsa and baked tempeh strips
August 29, lunch: Veggie sushi at Rainbow Grocery
August 29, breakfast: Tomato-rice sauteed with egg
August 28, dinner: Burrito from El Balazo
August 28, brunch: Buffet on San Pablo
August 27, dinner: Tinkyada GF pasta spirals with homemade vegan pesto and roasted zucchini
August 27, lunch: Smoothie from Cafe on Cole
August 27, breakfast: Lentil soup with cottage cheese
August 26, dinner: Vegan Japanese at Cha-Ya
August 26, brunch: Breakfast casserole
August 25, dinner: Indian okra raita with brown rice, from 5 Spices, 50 Dishes
August 17, dinner: Corn quesadillas with avocado and salsa
August 17, lunch: 100% buckwheat soba noodles with peanut sauce, gai lan, and cherry tomatoes
August 17, breakfast: Fruit salad of green melon, white nectarine, strawberries, and peach
August 16, dinner: GF mac and cheese with gai lan and Roma tomato
August 16, lunch: Nicoise salad with smoked trout from Boulange de Cole
August 16, breakfast: Summer gratin with Huckleberry potatoes, Yellow Finn potatoes, green and yellow summer squash, heirloom tomatoes, Shady Lady tomatoes, and basil
August 15, dinner: GF pasta with tomato sauce and nicoise olives, artichoke
August 15, lunch: Tomato, mozzarella, and basil salad, figs stuffed with Humboldt Fog cheese and honey
August 14, dinner: Udon from Toyo
August 14, brunch: Fried egg atop summer gratin with Huckleberry potatoes, Yellow Finn potatoes, green and yellow summer squash, heirloom tomatoes, Shady Lady tomatoes, and basil
August 13, dinner: Summer gratin with Huckleberry potatoes, Yellow Finn potatoes, green and yellow summer squash, heirloom tomatoes, Shady Lady tomatoes, and basil
August 13, lunch: White bean salad at Reverie
August 13, breakfast: Goat yogurt with white nectarine and yellow peach
August 12, dinner: GF macaroni & cheese with Shady Lady tomatoes and gai lam
August 12, brunch: Decadent breakfast taco
August 11, dinner: Raw kale salad with cherry tomatoes and avocado, raw beet salad with mustard vinaigrette, and green melon for dessert
August 11, lunch: 100% buckwheat soba noodles with grilled portabello mushrooms with garlic and sauteed zucchini
August 11, breakfast: Rice bowl with black rice, kale, beet greens, serrano chile, garlic, and onion with sesame-ginger grilled tofu
August 10, dinner: Rice bowl with black rice, kale, beet greens, serrano chile, garlic, and onion with avocado and sesame-ginger grilled tofu
August 10, brunch: Egg sandwich with GF toast, dry farmed tomatoes, basil, and nettle mustard, and fruit salad of green melon, nectarines, peach, strawberry, and cherries, with meyer lemon-honey-lavender flower dressing.
August 9, dinner: Burma Super Star
August 9, lunch: Tomato tasting: dry farmed, heirloom, and Shady Lady tomatoes, with basil and California buffalo-milk mozarella
August 9, breakfast: Mexican tofu scramble at Mimosa Cafe
August 8, dinner: Veggie burger at Saturn Cafe in Santa Cruz
August 8, lunch: Veggie burrito in Santa Cruz
August 8, breakfast: Egg sandwich with GF toast, heirloom tomatoes, basil, and nettle mustard
August 7, dinner: Indian from New Ganges
August 7, lunch: Red quinoa with cherry tomatoes and sesame seeds, cashews
August 7, breakfast: Egg sandwich with GF toast, heirloom tomatoes, basil, and nettle mustard
August 6, dinner: Corn cakes and grilled peaches at Zazie
August 6, lunch: Smoked trout salad from Boulange de Cole
August 6, breakfast: Egg sandwiches with GF toast, tempeh bacon, and nettle mustard from Paris
August 5, dinner: Tasty Bites with rice
August 5, breakfast: Leftover Burma Super Star
August 4, dinner: Burma Super Star
August 4, lunch: Hudson Valley Sheep Camembert (local when I bought it in NY!) with GF crackers
August 4, breakfast: Zucchini “flatbread”
August 3, dinner: Sushi from Sakura
August 3, lunch: Polenta with kale and chard with pine nuts and raisin
August 3, breakfast: Breakfast burrito at Cole Valley Cafe
August 2, dinner: Summer minestrone with red onions, fresh corn, heirloom tomatoes, zucchini, pink potatoes, green cabbage, carrots, roasted garlic, and basil puree, with quinoa
August 2, lunch: Cheeseboard pizza with nectarines and arugula, salad of cucumber, tomato, avocado
August 1, dinner: Thai food in Berkeley
August 1, lunch: Polenta with kale and chard with pine nuts and raisin
August 1, breakfast: Zucchini “flatbread” with cherry tomatoes and red onion
In My Box 