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menu plan one
kale & sun dried tomato won tons in root vegetable soup
eggplant & pumpkin enchiladas in a red pepper, onion & epazote salsa
garbanzo curry w/ pears & fragrant brown rice
Chinese long beans w/ jicama & shitake, served w/ poppy seed, ginger noodles
chunky gazpacho salad w/ orzo pasta
menu plan two
zucchini, eggplant & tofu ratatouille
white bean salad w/ green peppers & citrus dressing
2 risotto's (butternut squash & collard greens w/ wakame)
cucumber & mixed Asian vegetable noodles w/ yam dressing
porchini & red pepper lasagna w/ low fat mozzarella
menu plan three
spinach, cheramoya & pinto chilaquile w/ red sauce
tofu simmered w/ miso, leeks, bok choy & red peppers & served w/ sesame brown rice
potato & mustard green vichyssoise
polenta w/ kidney beans & red sauce
cilantro & peanut pesto penne
menu plan four
frittata of summer squashes & tomato concassé
onions stuffed with red chard & miso w/ low fat feta & cottage cheese topping
garden harissa cauliflower stew w/ almond mint couscous *hot & zesty
pasta fagioli
broccoli, black beans & yellow pepper rigatoni in a red wine & white miso reduction