vegan
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Kale Pasta with Burst Tomato Sauce
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Thai Quinoa with Red Curry Drizzle {meatless monday}
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Mexican Dip Trio {cinco de mayo}
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Parmesan Dill Vinaigrette
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Creamy Manchego Polenta with Peppers
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Crispy Tofu Tacos w/ Goat Cheese Lime Cream
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Roasted Salsa Verde
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Creamy Mushroom Soup
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Cucumber Dill Quinoa w/ Tuna
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Refried Bean Hummus {vegan}
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Thai Peanut Pasta {vegetarian}
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Curried Gnocchi with Roasted Vegetables {vegan}
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Smoky Tomato Soup {vegan}
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Zucchini Bread {100 days of real food}
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Orzo with Kale and Roasted Tomatoes
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Thursday Lunch
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Winter Salad with Honey Walnut Vinaigrette {vegan}
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Roasted Garlic Crostini
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Mama's Vegetable Soup {vegan}
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Crock Pot Baked Potatoes
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Homemade Cashew Butter - Vegan!
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Sauteed Eggplant and Carrots w/ Cranberries and Crispy Sage
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Roasted + Spiced Fall Vegetables ~vegan~
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Deconstructed Ratatouille Salad with Garlic Chips
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Mushroom Stronganoff
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Tortellini with Fresh Corn and Burst Tomato Sauce
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Grilled Curry Glazed Carrots - Vegan!
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Cantaloupe Couscous Salad with Feta and Kale
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BeetBerry Salad with Goat Cheese
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Asparagus Pasta with Tomato Mascarpone Sauce
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Red Wine Vinaigrette
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Fennel Jalapeno Slaw - Vegan
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Lemon Goat Cheese Spaghetti
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Raw Kale Salad with Chili-Lime Vinaigrette
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Oyster Mushrooms and Scallions with Miso
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Crispy Pancetta Salad with Sugar Snap Peas
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Easy, Fresh Weekend Food
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Lemon Tahini Dressing
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Where's the Beef?
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Barley and Brown Rice Pilaf