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

Posted By yum On June 22, 2008 @ 5:00 pm In Gluten Free Menu Swap Monday, Menu, Menu Plan Monday | 2 Comments

[1]Farmer’s Kitchen Cafe GF rosemary hamburger bun with basil caper sauce, grilled portobella mushroom strips, fresh basil and tomato. Yum!

This week the Gluten-Free menu swap is hosted by Gluten-Free Sox Fan [2], with a theme of oregano, and of course I love posting my menu over with Org Junkie [3].

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

Wednesday: Japanese
Miso eggplant [4]
Grilled Sesame Tofu [5]

Friday: Indian
Cumin Rice
Chickpea and Spinach Curry

This week I posted a review of Farmer’s Kitchen Cafe GF restaurant and bakery [6] (Davis, Ca)

I have a whole slew of recipes slotted for posting next week- from one pot meals to Indian decadence. So, stay tuned!

This month I am hosting the Adopt-a-gluten-free-blogger event, so don’t forget to adopt a GF Blogger [7] and post about it before July 7th! (You still have plenty of time, but you’d better snag your favorite blogger quick!)

This week the “dressing” of the week is going to be a sauce, or, more accurately, a chutney. I’m always looking for the perfect mint-cilantro chutney to go with tasty Indian dishes like Dal Vada (post coming soon), and this recipe that I came up with was an excellent accompaniment to almost any Indian dish. You could even put it on salad, if you wanted- but I think it is best with rice noodles, rice, or fried things.

Mint Cilantro Chutney Recipe
Sauces & Condiments [8]  Vegetables [9]  Indian [10]  
1 bunch fresh mint
1/2 bunch fresh cilantro
1/2 inch piece of ginger root, peeled
4 green onions, chopped
1/2 or 1 serrano chili
Juice of 1 lime (around 2 tbsp.)
1 tsp. coriander powder
3/4 tsp. salt (or more, to taste)
1 tsp. apple cider vinegar
1/4- 1/2 cup water for blending
1 tbsp. honey OR agave nectar (to taste)
Combine all ingredients in a food processor and combine. Taste and adjust seasonings. You may wish to add part of the sweetener, taste, and then decide if you like it or want more.
Chutney will mellow over time. One of my ingredients had a faint bitter note so I had to add additional sweetener and the apple cider vinegar to balance the flavors. I was satisfied later when I tried it later with the dal vada.

Article printed from Book of Yum: http://www.bookofyum.com/blog

URL to article: http://www.bookofyum.com/blog/menu-of-the-week-meal-plan-monday-and-gluten-free-menu-swap-5-1994.html

URLs in this post:

[1] Image: http://www.bookofyum.com/wordpress/wp-content/uploads/2008/06/portobellahamburger.jpg

[2] Gluten-Free Sox Fan: http://glutenfreesoxfan.wordpress.com/

[3] Org Junkie: http://orgjunkie.com/

[4] Miso eggplant: http://www.bookofyum.com/blog/recipes/recipe?recipe=1110

[5] Grilled Sesame Tofu: http://www.bookofyum.com/blog/the-vegan-grill-ginger-sesame-tofu-149.html

[6] Farmer’s Kitchen Cafe GF restaurant and bakery: http://www.bookofyum.com/blog/gluten-free-cafe-farmers-kitchen-cafe-in-davis-ca-1975.html

[7] adopt a GF Blogger: http://www.bookofyum.com/blog/adopt-a-gluten-free-blogger-june-1970.html

[8] Sauces & Condiments: http://www.bookofyum.com/recipes_v2/listrecipes.php#Sauces & Condiments

[9] Vegetables: http://www.bookofyum.com/recipes_v2/listrecipes.php#Vegetables

[10] Indian: http://www.bookofyum.com/recipes_v2/listrecipes.php#Indian

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