MENU - week of October 5

MONDAY
lunch: black beans and spinach with quinoa shells
dinner: stir fry of tempeh and beans on rice

TUESDAY
lunch: red peppers, cucumber, and quinoa shells with fresh dill
dinner: golden rice cakes with sweet potato and ginger sauce

WEDNESDAY
lunch: vegan mac 'n cheese with broccoli
dinner: baked potato with tomato sauce and nutritional yeast

THURSDAY
lunch: spinach salad with tomato, avocado, and corn served with crackers and fruit
dinner: "trio of three small dishes" -- 1. roasted garlic with corn and tomato; 2. carrots and cabbage (clow-slaw style); 3. roasted eggplant with carmalized onions and tamarino sauce. Dessert: brownies

FRIDAY
lunch: black bean soup with homemade bread
dinner: butternut squash soup, poached cod on israeli couscous and brocholic

SATURDAY
brunch: in celebration of K's first birthday - menu to be posted soon
dinner: red bell pepper and ravioli in black bean soup with toast and snow peas
dessert: roasted plums in better and brown sugar with soy ice-cream

MENU - week of September 28

MONDAY
lunch: mayacoba bean and tomato chili with TVP. Served with crackers and fruit
dinner: minced broccoli, pea, and tomato turnover (turnover=puff pastry)

TUESDAY
lunch: tomato, avocado, onion sandwich with pretzels and fruit
dinner: roasted eggplant with shallots served with israeli couscous

WEDNESDAY
lunch: mixed veggie curry over rice
dinner: veggie burgers with chips and salsa

THURSDAY
lunch: black beans and rice with corn and avocado slices
dinner: braised cabbage with onions served with seitan and homemade vegan biscuits
dessert: plums roasted in butter and brown sugar served with vanilla soy icecream

FRIDAY
lunch: vegan mac 'n cheese with broccoli
dinner: pumpkin soup with salad of arugala, apple, jicama, and tomato

SATURDAY
lunch: tomato soup with garlic toast
dinner: roasted eggplant slices with tamarino sauce, steamed green beans on fried rice

SUNDAY
lunch: baked tofu slices on cold sesame noodles with carrots and scallions
dinner: pumpkin stewed in coconut milk with tofu and broccoli on rice

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

Menu - week of April 5

Monday
Lunch: lentil and bread with a corn and watercress salad
Dinner: carrots and barley soup with scallions

Tuesday
Lunch: baked tofu with rice and broccoli and apple
Dinner: spinach, avocado, tomato salad with tator tots

Wednesday
Lunch: spinach, corn, avocado, tomato, red onion salad with sunflower seeds and saltines
Dinner: tomato, lentils, and spinach stew over rice

Thursday
Lunch: vegan mac & cheese with broccoli and grapes
Dinner: mushroom risotto with steamed asparagus and carrots

Friday
Lunch: eggplant, tofu, red bell pepper, and carrots in coconut milk curry over rice
Dinner: cheeseless lasagna (lasagna noodles layered with tomato puree, veggie ground beef, small diced eggplant with vegan cheese sauce as a topping)

Saturday
Lunch: spinach, avocado, tomato, and red onion sandwich with tator tots
Dinner: carrot risotto with apple, tomato salad

Sunday
Lunch: toast with white bean puree and red bell pepper
Dinner: 5th Annual Seafood Easter Dinner - details will be forthcoming