July 31, dinner: Polenta, steamed broccoli with soy sauce and garlic, broiled tomatoes with garlic and oregano
July 30, dinner: Take-out Indian
July 29, dinner: Tasty Bites and GF naan
July 29, lunch: GF ciabatta rolls with Portuguese cheese, heirloom tomato, basil, grilled potato, balsamic vinegar and herbes de Provence
July 28, dinner: Mariposa Baking GF pizza crust with pesto-tomato sauce, heirloom tomatoes, grilled eggplant, portabello, red onion, and potato, fresh mozarella, fresh basil
July 27, dinner: French lentil soup with tarragon (made with scrap stock), sweet potato fries with aioli
July 26, dinner: Quesadilla with cheese, black beans, olives, and guacamole
July 26, brunch: Home fries with Indian corn, fried egg, tempeh bacon
July 25, dinner: Burritos with black beans, white rice, olives, cheese, tomatoes, lettuce, and homemade guacamole, 5 spices, 50 dishes corn with mustard seeds
July 24, dinner: Homemade falafel with GF pita, tahini sauce, baba ganoush, tomatoes, lettuce, tzatziki, and sriracha
July 24, brunch: GF toast with fried eggs, jam, and tempeh bacon, nectarine
July 23, dinner: June Appreciation Banquet at Kasa
July 22, dinner: GF toast with tarragon mustard and Portuguese cheese, Taverna-style yellow squash
July 22, brunch: Home-fried potatoes with onion and tempeh, fried eggs, home-cooked cranberry beans
July 21, dinner: Fennel-marinated tempeh, home-cooked cranberry beans, brown rice, salad of spring mix, tomato, cucumber, carrot, pine nuts, red cabbage with mustard dressing
July 20, dinner: Lentil salad with cucumber, tomato, mint, and feta, steamed corn
July 19, dinner: Lentil salad with cucumber, tomato, mint, and feta, salad of spring mix, tomato, carrot, with Hollyhock dressing
July 19, lunch: GF pizza from Mariposa Bakery
July 18, dinner: Bean tacos as Cactus Taqueria
July 13, dinner: Sunrise noodles with chard and broiled tofu
July 9, dinner: Burritos with GF tortillas, brown rice cooked with tomatoes and chiles, pinto beans, cheddar cheese, romaine, cilantro, salsa, and avocado
July 8, dinner: Stir-fry of snow peas, carrots, and tofu, with red and white quinoa, salad of red-leaf lettuce, carrot, green bean, roasted yellow squash and red onions, avocado
July 7, dinner: GF fettuccine with vegan pesto, roasted yellow squash and red onions, and roma tomatoes, salad of red-leaf lettuce, carrot, red onions, avocado, and beets
July 6, dinner: Chana masala with chick peas, Roma tomatoes, carrots, and red onion, Spanish rice, kale
July 6, brunch: Humane eggs, tempeh bacon hash browns with red onion and fingerling potatoes, strawberries
July 5, dinner: Pho from Citrus Club with purple basil
July 5, brunch: GF pita with baba ganouj
July 4, dinner: Homemade burritos with guacamole, salsa, cheddar, olives, garlicky black beans, and brown rice with tomato and chiles, corn on the cob, green salad, plum clafouti, chocolate ginger torte, blueberries and strawberries with whipped cream
July 3, dinner: Falafel Deluxe from Blue Front
July 2, dinner: Rice salad made from leftover rice, carrot, tomato, lettuce, gypsy pepper, purple basil, and red onion, dressed in olive oil and lemon juice
July 1, dinner: Deborah Madison tofu cooked in coconut oil, kale, rice
June 2009 Meal by Meal
March/April 2009 Meal by Meal
February 2009 Meal by Meal
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
In My Box 