What’s Left In My Box: thyme, carrots, apples, lettuce, lemon balm, green garlic, garlic, leeks, arugula, radishes, fava beans, turnips, lemon verbena, parsley, bay leaves, stir-fry mix, beets, mint, cherries, kale, sweet potatoes, hyssop
May 31, dinner: Goodbye dinner at Park Chow
May 31, lunch: Tamales at Anne Braden graduation ceremony
May 31, breakfast: Thai from Best of Thai
May 30, dinner: Thai from Best of Thai Noodle
May 30, lunch: Scrambled eggs in corn tortillas with avocado and salsa
May 30, breakfast: Fruit salad of cherries, strawberries, apricot, apple, mint, and meyer-lemon-honey dressing
May 29, dinner: Indian food at New Ganges
May 29, lunch: Tacos with corn tortillas, homemade refried beans, grilled marinated tofu, avocado, and chipotle salsa
May 29, breakfast: Yogurt with fruit salad of cherries, strawberries, apricot, apple, mint, and meyer-lemon-honey dressing
May 28, dinner: Rice bowl with brown rice, beet greens, garlic, dried serrano chile, onion, poached egg, avocado, and sesame-tangelo-meyer-lemon dressing
May 28, brunch: Tempeh breakfast burrito at Herbivore
May 27, dinner: Kale from People’s Grocery farm (where Farm Princess works), brown rice, Deborah Madison-style tofu
May 27, lunch: Brown rice with gomasio, dried mango
May 27, breakfast: Bhutanese red rice salad with asparagus, carrot, radish, arugula, garlic, parsley, cashews, and sesame seeds
May 26, snack: Dark rye bread with caramelized onions, tempeh bacon, and Redwood Hill raw goat feta
May 26, dinner: Bhutanese red rice salad with asparagus, carrot, radish, arugula, garlic, parsley, cashews, and sesame seeds
May 26, lunch: Peasant pies from Peasant Pies
May 26, breakfast: Mate latte from Coffee to the People
May 25, dinner: More pizza
May 25, lunch: Pizza from Bambino’s
May 25, breakfast: Leftover sesame vegetables (leeks, carrots, chard, green garlic)
May 24, dinner: Frittata of eggs, spinach with garlic, caramelized onions, brown rice, teleme cheese, and tempeh bacon
May 24, brunch: Frittata of eggs, spinach with garlic, caramelized onions, brown rice, teleme cheese, and tempeh bacon
May 23, dinner: Indian food from New Ganges, strawberries and cherries
May 23, brunch: Vegan Delight from Pork Store
May 22, dinner: Potluck (my contribution: GF chocolate ginger torte, of course!)
May 22, breakfast: Toast with muhamara and Redwood Hill raw goat feta, strawberries and cherries
May 21, dinner: Yellow curry from Siam Lotus
May 21, lunch: 100% buckwheat soba noodles with sesame stir-fry of leeks, green garlic, ginger, carrots, chard
May 21, breakfast: Soy decaf mocha
May 20, dinner: Brown rice, steamed stir-fry mix, grilled leeks and green garlic
May 20, lunch: Avocado and cream cheese sandwich from Say Cheese
May 20, breakfast: Toast with eggs, tempeh bacon, and strawberry jam
May 19, dinner: Toast with muhamarra and Redwood Hill raw goat feta
May 19, lunch: Polenta with portobella mushroom at Herbivore
May 19, breakfast: Cornmeal-crust pizza with caramelized onions, thyme, and grilled eggplant, asparagus, and radicchio
May 18, dinner: (back from being away) Cornmeal-crust pizza with caramelized onions, thyme, and grilled eggplant, asparagus, and radicchio
May 18, brunch: Mint smoothie and sushi rice bowl at Cafe Gratitude
May 17, dinner: Bat Mitzvah buffet
May 17, lunch: Blintzes at some restaurant in Walnut Creek
May 17, breakfast: (begin away from home) Lentils with feta, spinach, and tomato
May 16, dinner: Burrito from El Balazo
May 16, lunch: Smoothie with frozen strawberries, yogurt, berry juice, and agave nectar, sugar snap peas with baba ganoush
May 16, breakfast: Zucchini and corn tamales, strawberries
May 15, dinner: Smoothie with frozen strawberries, yogurt, berry juice, and agave nectar
May 15, lunch: Spinach, cheese, and tomato crepe from Squat & Gobble
May 14, dinner: Chard, leek, and lentil risotto (from freezer) and turnip greens, arugula, and rapini, prepared “Venice in your mouth” style
May 14, lunch: Zucchini and corn tamales with steamed turnip greens and rapini
May 14, breakfast: Redwood Hills goat yogurt with 4-fruit preserves
May 13, dinner: Indian food at Shalimar
May 13, lunch: Tasty Bite and quinoa
May 13, breakfast: (back from away from home) Homemade iced pomegranate green tea
May 12, dinner: Vegan Japanese from Cha-Ya
May 12, lunch: More leftovers from potluck, sugar snap peas with baba ganoush
May 12, breakfast: Leftovers from potluck
May 11, dinner: Mother’s Day potluck (My contribution: ginger chocolate torte and candied pomelo peels)
May 11, lunch: Fish tacos at Bette’s Diner
May 11, breakfast: Redwood Hills goat yogurt with 4-fruit preserves
May 10, dinner: Black & tan sundae from Fenton’s
May 10, lunch: Strawberries from the field at Eatwell Farm! and falafel from Zand’s
May 10, breakfast: Redwood Hills goat yogurt with 4-fruit preserves
May 9, dinner: Stir fry of stir-fry mix, red cabbage, carrots, sugar snap peas, green garlic, and red onion with brown rice
May 9, lunch: Spinach and mushroom tamale
May 9, breakfast: Redwood Hills goat yogurt with 4-fruit preserves, wheat-free dark rye bread with muhamarra and Clover Stornetta cheddar
May 8, dinner: Kale with kale sauce, quinoa, Deborah Madison tofu, salad of arugula, beets, sugar snap peas, radishes, and fennel fronds
May 8, lunch: Spinach and mushroom tamale, Redwood Hills Farm goat yogurt with apricot preserves
May 8, breakfast: Eggs over easy, fruit salad of grapefruit, strawberries, kiwis, and apple with lemon and honey
May 7, dinner: Kale with kale sauce, quinoa, homemade falafel with mustard sauce
May 7, lunch: Pad Thai from Ploy II
May 7, breakfast: Leftover Indian food
May 6, dinner: Indian food at Shalimar
May 6, lunch: Kale with kale sauce, tofu, and quinoa
May 6, breakfast: Tomato and gruyere omelette, grapefruit
May 5, lunch: Cashews (eek!)
May 5, breakfast: Quesadilla with gruyere and salsa
May 4, dinner: Sansai udon at Toyo
May 4, brunch: Brunch at La Note
May 3, dinner: (beginning of away from home) Potluck (I brought GF chocolate ginger torte)
May 3, lunch: Salad of arugula, beets, sugar snap peas, radishes, fennel fronds, blue cheese, and Spa Vinaigrette
May 3, breakfast: Leftover Burma Super Star
May 2, dinner: Burma Super Star!!!
May 2, lunch: Fruit salad of grapefruit, kiwi, apple, strawberries, and mint from my yard
May 2, breakfast: Chard and stir-fry mix with pinto beans, green garlic, brown sugar, and balsamic vinegar; Annie’s GF mac and cheese
May 1, dinner: Chard and stir-fry mix with pinto beans, green garlic, brown sugar, and balsamic vinegar; Annie’s GF mac and cheese
May 1, brunch: Frittata with eggs, spinach, thyme, Clover Stornetta cheddar, Redwood Hills goat yogurt, garlic, and shallots and fruit salad of grapefruit, kiwi, apple, strawberries, and mint from my yard
April 2008 Meal by Meal
March 2008 Meal by Meal
