What’s Left In My Box: thyme, bay leaves, green cabbage
October 3, dinner: Raw kale salad with cherry tomatoes, fried green tomatoes
October 3, lunch: Miso soup with rice
October 3, breakfast: Sherlynn melon
October 2, dinner: Spinach and mushroom tamales with salsa rice and raw kale salad with cherry tomatoes
September 15, lunch: Red quinoa pilaf with onions and cashews, grilled eggplant with pesto, turnip pickles
September 15, breakfast: Vicolo cornmeal pizza crust with thinly sliced red potatoes, grilled eggplant, sauteed spinach, pesto, tomatoes, garlic, and pine nuts
September 14, dinner: Vicolo cornmeal pizza crust with thinly sliced red potatoes, grilled eggplant, sauteed spinach, pesto, tomatoes, garlic, and pine nuts
September 14, breakfast: Aloo gobhi (Indian potatoes, cauliflower and tomato) with goat yogurt
September 13, dinner: Vegetarian sushi at Tataki
September 13, lunch: Handmade blue corn tortilla with squash blossoms and queso fresco at the Alemany Farmer’s Market
September 12, dinner: Tinkyada GF pasta spirals with homemade vegan pesto, zucchini, and roma tomato
September 12, breakfast: Poached egg with grits
September 11, dinner: Aloo gobhi (Indian potatoes, cauliflower and tomato) with rice and turnip pickles
September 11, breakfast: Poached eggs on GF toast with jam
September 10, dinner: Aloo gobhi (Indian potatoes, cauliflower and tomato) with rice
September 10, lunch: GF crackers with baba ganoush
September 10, breakfast: Quinoa with yogurt
September 9, dinner: Sushi at Sushi Rock
September 9, brunch: Breakfast burrito from Cole Valley Cafe
September 8, dinner: Tasty Bite Indian food with quinoa
September 8, lunch: Kale with kale sauce, Deborah Madison tofu, brown rice
September 8, breakfast: Fried eggs on toast with nettle mustard, cheese, tomato, and pesto
September 7, dinner: Burma Super Star
September 7, brunch: Quesadilla with roasted tomatillo salsa and avocado
September 6, dinner: Salad and risotto at Bia’s
September 6, lunch: Primadonna spinach mushroom tamale with tomatillo salsa and avocado
September 5, dinner: Primadonna spinach mushroom tamale with tomatillo salsa and avocado
September 5, lunch: Primadonna spinach mushroom tamale with avocado
September 4, dinner: Quorn “chicken” nuggets with Annie’s ranch dressing, Roma tomato salad
September 4, lunch: Kale salad with cherry tomatoes and avocado
September 4, breakfast: Mariposa Bakery GF bagel with goat cheese and eggplant pesto
September 3, dinner: Roasted zucchini, kale salad with cherry tomatoes and avocado
September 3, lunch: Tinkyada GF pasta spirals with homemade vegan pesto
September 3, breakfast: White bean-basil spread, leftover Long Life
September 2, dinner: Roasted tomato-basil soup with red quinoa, GF crackers and Bellwether Farms Carmody cheese
September 2, lunch: Lentil loaf at Herbivore
September 2, breakfast: Peach
September 1, dinner: String beans and veg-duck from Long Life
September 1, lunch: Veggie burger and sweet potato fries from Amanda’s
September 1, breakfast: Leftover Tinkyada GF pasta spirals with homemade vegan pesto, roasted zucchini, and roma tomato
In My Box 