Meal by Meal – June 2008

What’s Left In My Box: thyme, lettuce, lemon balm, garlic, radishes, fava beans, lemon verbena, parsley, bay leaves, mint, hyssop, red potatoes, turnips, turnip greens, stir-fry mix, arugula, baby red onions

June 30, dinner: Pho in Seattle

June 30, lunch: Polenta with cherry sauce at Cafe Flora, our friend’s restaurant in Seattle

June 29, dinner: Salad at some brewery in Seattle

June 29, lunch: Al fresco meal while watching our friends Coyote Grace open for the Indigo Girls at the Woodland Park Zoo in Seattle

June 29, breakfast: Burrito bowl in Seattle

June 28, dinner: Vegetarian Vietnamese in Seattle

June 28, brunch: Goat cheese and shitake mushroom omelette at Crave in Seattle

June 27, dinner: Crackers and baba ganoush on the plane to Seattle

June 27, lunch: Radicchio, potato, and baby red onion gratin with Laura Chenel goat cheese, Taverna-style zucchini with young garlic and meyer lemon

June 27, breakfast: Breakfast tacos of corn tortillas layered with Laura Chenel ripened goat cheese, spicy potatoes, tempeh bacon, scrambled egg, avocado, and chipotle salsa

June 26, breakfast: Radicchio, potato, and baby red onion gratin with Laura Chenel goat cheese, Taverna-style zucchini with young garlic and meyer lemon

June 25, dinner: Radicchio, potato, and baby red onion gratin with Laura Chenel goat cheese, Taverna-style zucchini with young garlic and meyer lemon, banana-chocolate chip muffin

June 25, lunch: Spinach and mushroom tamale, mustard greens grown by Farm Princess

June 24, dinner: Impressionist cauliflower and quinoa

June 24, breakfast and lunch: Breakfast tacos: Corn tortillas layered with Laura Chenel ripened goat cheese, spicy potatoes, tempeh bacon, scrambled egg, avocado, and chipotle salsa

June 23, dinner: Deborah Madison tofu, brown rice, and kale with kale sauce (meyer lemon, balsamic vinegar, olive oil, sauteed garlic)

June 23, lunch: Tabouleh

June 23, breakfast: Smoothie of frozen strawberries, white peach, goat yogurt, and honey

June 22, dinner: Spicy cajun french fries and a mixed green salad at Baghdad Cafe

June 22, lunch: Potato salad and Greek yogurt with fruit and honey (from the hives in the back yard) at L&G’s house

June 22, breakfast: Breakfast potatoes with onions, eggs with heirloom tomatoes and Redwood Hill goat cheese at L&G’s house

June 21, dinner: Quesadilla at L&G’s house

June 21, lunch: Olive bread with chevre, lavender jelly, and honey (from the hives in the back yard) at L&G’s house

June 21, breakfast: Breakfast burrito in downtown Berkeley

June 20, dinner: Lemongrass noodles at Herbivore

June 20, breakfast: Eggs over-easy on GF toast with berry jam and tempeh bacon, fruit salad of apricot, white peach, nectarine, strawberry, mint, and meyer lemon

June 19, dinner: Falafel wraps on lavash bread with homemade turnip pickles, heirloom tomato, lettuce, baba ganoush, and meyer lemon

June 19, lunch: Spinach and mushroom tamale

June 19, breakfast: Local, humane goat yogurt with berry jam

June 18, dinner: Spinach and mushroom tamale with kale and kale sauce

June 18, breakfast: Leftover Thai food

June 17, dinner: Burma Super Star

June 17, breakfast & lunch: Master Cleanse lemon drink

June 16, dinner: Thai food from Siam Lotus

Meal-by-meal goes on hiatus… and returns home to a house with no box for a while!

June 8, dinner: Vegan buffalo wings with carrots and broccoli

June 8, lunch: Spinach salad with cranberries, blue cheese, and walnuts

June 8, breakfast: Fage yogurt

June 7, dinner: Chinese food in Chicago Chinatown

June 7, brunch: Lots of things shared at Frontera Grill

June 6, dinner: Plate of grilled veggies at commencement ceremony

June 6, lunch: Carrot sticks, cauliflower, cucumber, hard-boiled eggs and blue cheese dressing

June 6, breakfast: Strange Odwalla protein bar

June 5, dinner: (now commences my time away from my box) Sweet potato quesadilla with seitan, kale at the vegetarian Chicago Diner

June 5, lunch: Beets and mint with lemon vinaigrette, veggie “Italian sausage” with apples, carrots, leeks, garlic, and onions

June 5, breakfast: Eggs with corn tortillas and salsa

June 4, dinner: Veggie “Italian sausage” with apples, carrots, leeks, garlic, and onions

June 4, lunch: Salad of arugula, steamed beets, mint, and Redwood Hill raw goat feta with lemon vinaigrette (1 T. + 1 t. red wine vinegar, 1 t. lemon juice, 1/4 lemon olive oil, 1/2 t. salt, fresh ground pepper)

June 4, breakfast: Sweet potato and kale soup, made with sweet potatoes, kale, scrap stock, carrot, radish, and garlic

June 3, dinner: Lemongrass noodles from Herbivore, cherries

June 3, lunch: Trader Joe’s potato pancakes

June 3, breakfast: Rice toast with mozarella and herbes de Provence

June 2, dinner: Tapas and cosmos for Sex and the City

June 2, brunch: Sweet potato and kale soup, made with sweet potatoes, kale, scrap stock, carrot, radish, and garlic

June 1, dinner: Red lentil dal with garlic and parsley, stir-fried stir-fry mix, and brown rice

June 1, brunch: Corn tortillas with scrambled eggs, avocado, salsa, and tempeh bacon

May 2008 Meal by Meal
April 2008 Meal by Meal
March 2008 Meal by Meal

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