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
In My Box 