Monday
Dinner: carrot risotto with fresh asparagus
Tuesday
Lunch: five bean salad with toast
Dinner: white bean and spinach salad (with scallions and oil and vinegar dressing). Served with tator tots
Wednesday
Lunch: black beans with corn served over rice
Dinner: asparagus and pink grapefruit salad on arugula with toast
Thursday
Lunch: tomato, onion, and avocado sandwich with yogurt and fruit
Dinner: mushroom risotto
Friday
Lunch: hummus with carrots, celery, asparagus, and pita bread served with pretzels and a vegan brownie
Dinner: curried butternut squash soup with shrimps
Saturday
Lunch: mushroom and chickpea burgers with sweet potato fries
Dinner: empanadas with mushrooms, ions, spinach, and nutritional yeast
Thursday, March 19, 2009
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