June 25, dinner: Barley and cabbage soup
June 24, dinner: GF pasta with vegan pesto, roasted summer squash and red onions, heirloom tomatoes
June 23, dinner: Little Chihuahua
June 22, dinner: Stir-fry of cabbage, bok choy, carrots, broccoli, red onion, brown rice
June 20, dinner: Grilled asparagus and pan-fried marinated tofu in sloppy sushi rolls
June 19, dinner: Enjoy Vegetarian
June 18, dinner: GF vegan lasagna with chard, beet greens, and kale, salad with lettuce, tomatoes, and carrots, fruit crisp with peaches and blueberries
June 18, brunch: Leftover dal with raita
June 17, dinner: Dal with potatoes, carrots, mushrooms, and ginger, red and white quinoa, raita of goat yogurt with mustard seed and spices
June 17, brunch: Breakfast tacos with scrambled eggs, tempeh bacon, mushrooms, and green onions
June 16, dinner: Appreciation Banquet at Kasa
June 16, brunch: Homemade falafel with baba ganouj, red leaf lettuce, and Sriracha hot sauce, stuffed into an incredible gluten-free Irish pita
June 15, dinner: Homemade falafel with baba ganouj, heirloom tomato, red leaf lettuce, and Sriracha hot sauce, stuffed into an incredible gluten-free Irish pita, kale with kale sauce
June 15, brunch: Pan-cooked fritatta with tempeh bacon, mushrooms, green onion, feta, buffalo mozarella, cheddar, basil
June 14, dinner: Pizza at Game Night
June 14, lunch: Gluten-free Irish pita stuffed with broiled eggplant (marinated in balsamic, olive oil, and herbes de Provence) and feta and buffalo mozarella marinated with balsamic, olive oil, and fresh basil, fruit salad with green melon, blueberries, white nectarine, grapefruit, red plum, and crimson grapes with a lemon-ginger-honey dressing
June 14, breakfast: GF toast with cream cheese
June 13, dinner: Moroccan tagine at Middle Eastern restaurant
June 13, lunch: Rice, lentil, and potato pilaf with cardamom, Impressionist cauliflower, spicy collard greens, gluten-free Irish garlic-coriander naan
June 13, breakfast: GF toast with cream cheese
June 11, dinner: Sauteed broccoli rabe with garlic and chile flakes in a gluten-free Irish pita with Bravo farms cheddar cheese
June 10, dinner: Broiled tempeh marinated with fennel, soy sauce, and apple cider vinegar (Moosewood at Home), roasted broccoli with lemon zest and pine nuts, quinoa with coconut oil
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 