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

A colorful spring snack- purple potatoes with fresh organic red tomatoes sprinkled with salt, pepper and drizzled in lime juice. Sometimes it’s easy to eat gorgeous (and delicious) food…

Asparagus Thin is hosting this week’s Gluten Free Menu Swap, with a theme ingredient of… PEAS! Yum yum. I’ll be stir frying some up later this week. And of course, you can always count on great menu plans over at Org Junkie’s Menu Plan Monday.

Wednesday: Italian
Artichoke heart pasta with nut “cheese” topping
tomato cucumber salad

Asian Fusion
Sesame tofu steaks
Ginger Sesame Onigiri Rice Balls
Asian Greens

Saturday: American
Baked Bean Soup
Roasted Broccoli

Sunday: Chinese
Szechuan Salted Green Pea stir fry

Instead of a dressing of the week, we have an, um, CHOCOLATE sauce/dressing with our
Daring Baker Dairy Free Cheesecake Pop recipe posted today. Enjoy!

This week I also posted a great recipe for Vegetarian Japanese Yakisoba (I know, modesty, modesty… but I can’t help it. It was sooo good!)

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2 Responses to “Menu of the Week: Menu Plan Monday and Gluten Free Menu Swap”

  1. Oh the Szechuan pea recipe sounds lovely.

  2. Beautiful picture of the purple potatoes. Also, that Baked Bean Soup (from the Moosewood Daily Special) is one of my favorites! In fact, that cookbook is one of my favorites. Enjoy!

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