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
