Tuesday, May 18, 2010

Gluten-Free from the Garden

Time for our weekly menu again.  Actually, past time...

Three things shape this week's plan:

1. As I mentioned yesterday, I am trying a gluten-free diet for a few weeks.  (I started last week, after I had already written the week's menu.  I kept the same general plan but changed things to GF bread on Monday and rice-flax pasta on Saturday.)

2. The garden is bursting with salad and cooking greens.

3.) Perhaps because the end of the semester is coming up, we have a tremendously busy evening schedule all week--fairly unusual for us.

*  *  *

Monday:
Totally Inauthentic and Random Vegetarian Bibimpap
   (I stir-fried homegrown turnip greens, chopped radishes, leftover quinoa, a lot of slightly spicy sauerkraut, and sesame seeds.  Then I fried eggs on the top of the mixture.  We served these with helpings of hot pepper paste to stir in.)

Tuesday:
Enchiladas (with locally-made corn tortillas) filled with leftover roasted chicken, stir-fried homegrown broccoli rapini, and goat cheese, topped with mild tomato salsa.

Wednesday:
Assorted Salad Greens from the garden
Flank Steak with Chimichuri
Roasted Carrots (currently drying up in the fridge)
Strawberries (from the farmer's market) with Balsamic Reduction
(Cocktail of the week: Mojitos with Homegrown Mint)

Thursday:
(Before violin group class)
rice crackers with goat cheese
(After violin)
Back at home: Indian-style chickpeas, sweet potatoes, and homegrown mustard greens, served over millet

Friday:
Picnic at an outdoor performance of The Mikado
Smoked Salmon and Cucumber Sushi
Summer Rolls with Shrimp
Tamari Rice Crackers
Strawberries
Champagne

Saturday:
Party at the home of one of David's colleagues,
then a dinner-date with D. while our son is at a friend's sleepover
(We might make this a meal at home, depending on time)

Sunday:
Appetizers at the Scottish Pub (where we'll be for the Fiddle Session--son on violin)
Brown Rice Pasta with homegrown Arugula Pesto

*  *  *

Check out more meal plans at Menu Plan Monday and Mindful Menus.

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