Meal by Meal – May 2008

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, dinner: ?

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

April 2008 Meal by Meal
March 2008 Meal by Meal

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s