Menu - week of June 1

Monday
Lunch: tofu, fried rice with peas and fruit
Dinner: 1) balsamic dressed heirloom tomato and avocado on spinach; 2) poached salmon with snow peas and turmeric pearl couscous; 3) chocolate sorbet. one more time with emphasis, CHOCOLATE SORBET!

Tuesday
Lunch: hotdogs, chips, and sunflower seeds
Dinner: red bean and TVP chili with creamed corn bread

Wednesday
Lunch: sandwich of avocado, onion, spinach, and red pepper spread with cabbage chick pea salad with lemon garlic dressing
Dinner: veggie chicken patty with carrot apple slaw

Thursday
Lunch: chili and rice with dried fruit (figs and raisins)
Dinner: vegan "meat" loaf with mac and cheese

Friday
Lunch: chick peas, spinach, red onion salad with lemon tahini dressing, Krispy crackers and apple
Dinner: rice noodles and snow peas, mushrooms, fried tofu in slightly sour soup

Saturday
Lunch: roasted eggplant, carrot, zucchini, and red pepper spread sandwich with roasted corn on the cob
Dinner: baked falafel with pickles and spinach, red onion salad

Sunday
Lunch: tomato, apple salad with crackers
Dinner: beef, potato, carrot, and tomato stew with bread

Menu - week of May 25

Monday
Lunch: fried rice with peas and shrimp and fresh fruit
Dinner: "beef" stew in tomato sauce with potatoes and bread

Tuesday
Lunch: dip of blended veggies (red bell pepper, eggplant, zucchini, onion) with crackers and sides of sesame stix and raisins
Dinner: falafel with pita and carrot pickles

Wednesday
Lunch: shells with diced tomatoes and TVP with fresh fruit
Dinner: chicken patty with cabbage, carrot slaw

Thursday
Lunch: avocado, tomato, onion sandwich with chips and sunflower seeds
Dinner: roasted veggie dip with crackers, lentils over rice, and chocolate sorbet

Friday
Lunch: hummus, onion, red bell pepper sandwich with chips and quac
Dinner: carrot risotto and broccoli with nutritional yeast

Saturday
Lunch: hot dogs and tator tots with pickles
Dinner: lemon baked cod with rosemary potatoes

Sunday
Lunch: fried rice and beans with scallions
Dinner: chili and roles (red beans, TVP, and tomato)

CELEBRATION WINE

We like to drink wine.

And I really like to drink bubbly wine. Not a huge fan of champagnes (though I have had a few that I really like), I prefer to drink bubbly red wines. A cool, fizzy Shiraz is my preference. Last night we celebrated my being done with the spring semester of school with a bottle of Gragnano della Penicola Sorrentina. D picked up a bottle at our local wine store for $10. and it was wonderful. It was light and fizzy, but with strong berry favors. It had a very rich texture. Definitely better served cooled.

It would be nicely paired with a chocolate dessert.

Menu - week of May 18

**138th day of the year, 21st week, in 1804 Napoleon proclaimed emperor of France**

MONDAY
Lunch: vegan mac n' cheese with broccoli
Dinner: veggie dogs with curly fries and artichoke spinach dip

TUESDAY
Lunch: roasted veggie dip with crackers with raisins and pumpkin seeds
Dinner: veggie stack (red bell, eggplant, squash, portabella) with peas over couscous

Wednesday
Lunch: dilled cucumber, shrimp pasta salad with apple
Dinner: eggplant & mock chicken curry over rice

Thursday
Lunch: spaghetti with tomato sauce with side of sunflower seeds
Dinner: chicken "Parmesan" with tator tots and rice & spinach stuffed tomato

Friday
Lunch: tomato, avocado, onion sandwich with cabbage, carrot, vinegar slaw
Dinner: lentils with raisins, celery, and carrots over rice

Saturday
Lunch: roasted eggplant, onion sandwich with red bell pepper spread
Dinner: miso soup with rice noodles, black beans and carrots

Sunday
Lunch: spinach, red onion, chick pea salad with lemon tahini dressing and toast
Dinner: spinach and onion empanadas with tomato soup