Meal by Meal – August 2008

What’s Left In My Box: thyme, parsley, bay leaves, hyssop, yellow potatoes, zucchini, carrots, green cabbage, onions, peppers, Roma tomatoes

August 31, dinner: Tinkyada GF pasta spirals with homemade vegan pesto, roasted zucchini, and roma tomato

August 31, lunch: Corn quesadilla with eggplant salsa

August 31, breakfast: Kale salad and leftover dosa

August 30, dinner: Kale salad and roasted tomato-basil soup

August 30, lunch: Spinach masala dosa at Udupi Palace

August 30, breakfast: GF bread from Mariposa bakery with leftover salad

August 29, dinner: Tomato-rice with eggplant salsa and baked tempeh strips

August 29, lunch: Veggie sushi at Rainbow Grocery

August 29, breakfast: Tomato-rice sauteed with egg

August 28, dinner: Burrito from El Balazo

August 28, brunch: Buffet on San Pablo

August 27, dinner: Tinkyada GF pasta spirals with homemade vegan pesto and roasted zucchini

August 27, lunch: Smoothie from Cafe on Cole

August 27, breakfast: Lentil soup with cottage cheese

August 26, dinner: Vegan Japanese at Cha-Ya

August 26, brunch: Breakfast casserole

August 25, dinner: Indian okra raita with brown rice, from 5 Spices, 50 Dishes

August 17, dinner: Corn quesadillas with avocado and salsa

August 17, lunch: 100% buckwheat soba noodles with peanut sauce, gai lan, and cherry tomatoes

August 17, breakfast: Fruit salad of green melon, white nectarine, strawberries, and peach

August 16, dinner: GF mac and cheese with gai lan and Roma tomato

August 16, lunch: Nicoise salad with smoked trout from Boulange de Cole

August 16, breakfast: Summer gratin with Huckleberry potatoes, Yellow Finn potatoes, green and yellow summer squash, heirloom tomatoes, Shady Lady tomatoes, and basil

August 15, dinner: GF pasta with tomato sauce and nicoise olives, artichoke

August 15, lunch: Tomato, mozzarella, and basil salad, figs stuffed with Humboldt Fog cheese and honey

August 14, dinner: Udon from Toyo

August 14, brunch: Fried egg atop summer gratin with Huckleberry potatoes, Yellow Finn potatoes, green and yellow summer squash, heirloom tomatoes, Shady Lady tomatoes, and basil

August 13, dinner: Summer gratin with Huckleberry potatoes, Yellow Finn potatoes, green and yellow summer squash, heirloom tomatoes, Shady Lady tomatoes, and basil

August 13, lunch: White bean salad at Reverie

August 13, breakfast: Goat yogurt with white nectarine and yellow peach

August 12, dinner: GF macaroni & cheese with Shady Lady tomatoes and gai lam

August 12, brunch: Decadent breakfast taco

August 11, dinner: Raw kale salad with cherry tomatoes and avocado, raw beet salad with mustard vinaigrette, and green melon for dessert

August 11, lunch: 100% buckwheat soba noodles with grilled portabello mushrooms with garlic and sauteed zucchini

August 11, breakfast: Rice bowl with black rice, kale, beet greens, serrano chile, garlic, and onion with sesame-ginger grilled tofu

August 10, dinner: Rice bowl with black rice, kale, beet greens, serrano chile, garlic, and onion with avocado and sesame-ginger grilled tofu

August 10, brunch: Egg sandwich with GF toast, dry farmed tomatoes, basil, and nettle mustard, and fruit salad of green melon, nectarines, peach, strawberry, and cherries, with meyer lemon-honey-lavender flower dressing.

August 9, dinner: Burma Super Star

August 9, lunch: Tomato tasting: dry farmed, heirloom, and Shady Lady tomatoes, with basil and California buffalo-milk mozarella

August 9, breakfast: Mexican tofu scramble at Mimosa Cafe

August 8, dinner: Veggie burger at Saturn Cafe in Santa Cruz

August 8, lunch: Veggie burrito in Santa Cruz

August 8, breakfast: Egg sandwich with GF toast, heirloom tomatoes, basil, and nettle mustard

August 7, dinner: Indian from New Ganges

August 7, lunch: Red quinoa with cherry tomatoes and sesame seeds, cashews

August 7, breakfast: Egg sandwich with GF toast, heirloom tomatoes, basil, and nettle mustard

August 6, dinner: Corn cakes and grilled peaches at Zazie

August 6, lunch: Smoked trout salad from Boulange de Cole

August 6, breakfast: Egg sandwiches with GF toast, tempeh bacon, and nettle mustard from Paris

August 5, dinner: Tasty Bites with rice

August 5, breakfast: Leftover Burma Super Star

August 4, dinner: Burma Super Star

August 4, lunch: Hudson Valley Sheep Camembert (local when I bought it in NY!) with GF crackers

August 4, breakfast: Zucchini “flatbread”

August 3, dinner: Sushi from Sakura

August 3, lunch: Polenta with kale and chard with pine nuts and raisin

August 3, breakfast: Breakfast burrito at Cole Valley Cafe

August 2, dinner: Summer minestrone with red onions, fresh corn, heirloom tomatoes, zucchini, pink potatoes, green cabbage, carrots, roasted garlic, and basil puree, with quinoa

August 2, lunch: Cheeseboard pizza with nectarines and arugula, salad of cucumber, tomato, avocado

August 1, dinner: Thai food in Berkeley

August 1, lunch: Polenta with kale and chard with pine nuts and raisin

August 1, breakfast: Zucchini “flatbread” with cherry tomatoes and red onion

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

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