Menu of the Week: Meal Plan Monday and Gluten Free Menu Swap


Variation on this grilled zucchini salad with baby zucchini! (so cute!)

Gluten Free Mommy (Natalie) is hosting this week’s Gluten-Free Menu Swap with a theme of cherries. Love those in season! And, I always enjoy posting my menus with Org Junkie. Check her site for some great menu plans.

Monday: American
Cauliflower-Cheese Pie with potato rosti crust (potential entry for Go Ahead Honey It’s Gluten Free)

Tuesday: Mexican
Black Bean and Corn Soup (from Vegetarian Southwest Cookbook)
with Homemade Corn Tortillas and/or Rice
Something with zucchini squash blossoms

Wednesday: Japanese
Miso eggplant
Rice
Grilled Sesame Tofu

Friday: Indian Dinner Party
Aloo Jeera Potatoes
Fried Chana Dal Pakora or Dal Vada
Rice
with Rasgulla for dessert

This week I posted
a super-yum recipe for GF Eggs Benedict
a Report on dining at Disneyland for our sixth anniversary
and
I opened the fifth installment of the Adopt-a-Gluten Free Blogger Event- hosted here at the Book of Yum this month!

I even have a salad of the week for you… The dressing of the week is a yummy and light thai dressing, perfect for those fresh spring greens at Farmer’s Markets right now.

Peanut Thai Salad Dressing
Ingredients
7 tbsp. unsweetened natural peanut butter
1/2 cup to 1 cup hot water (depending on desired consistency)
4 tbsp. cider vinegar
1 1/2 tbsp. raw honey
1 1/2 tsp salt
4 medium cloves garlic, minced
1 tsp srirachi sauce
2 tsp lime juice
2 tsp sesame oil (optional)
Directions
Whisk all ingredients together and taste. Adjust seasonings as you like.

Use as a salad dressing. Good with organic greens, grape tomatoes, avocado and carrot spirals… Jicama would be a great addition too!


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