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.
Artichoke heart pasta with nut “cheese” topping
tomato cucumber salad
Thursday: Asian Fusion
Sesame tofu steaks
Ginger Sesame Onigiri Rice Balls
Baked Bean Soup
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!)