Lovely blossoms on my trees and frost on my car.With one foot leaping ahead to Spring and the other hovering behind in Winter I feel like Hanuman taking the great leap of Faith to Sri Lanka. Spring will be here, but while we patiently wait, we eat. This week’s menu brings flashes of fresh Spring food to the optimistic and the comfort of slow cooked beans and warming Lasagna to those savoring the last remnants of Winter, a symbol of the steady mindful approach to change. Enjoy.
Traditional Fish Tacos
DINNER FOR THE WEEK-MARCH 16-20
~FISH (or not) TACOS~
~ROASTED CORN & BUTTERNUT SQUASH SOUP~
Curried Fruit & Nut Salad (with Grilled Chicken)
~MEXICAN FELAFEL~
~BUTTERNUT SQUASH LASAGNA~
~MAKE IT YOUR WAY-SUSHI NIGHT~
Monday: Traditional Lime Marinated Street Tacos with Fish, Tofu or Veg. Serve it up with a cool Minty Margarita.
Minty Margarita
Tuesday: The sweetness of roasted corn and the rich creaminess of butternut squash come together to create a warming soup. Toss up a fruity salad with a hint of curry for contrasting flavors. Oven roasted chicken can be added to the salad for a hit of protein and substance.
Oven Seared Chicken with Curried Fruit and Fresh Spring Greens
Wednesday: Use your big ol pot of Mexican Beans to mix up these amazing Southwest Felafel. Avocado dressing adds punch to Quinoa Salad.
Southwestern Felafel
Thursday: A big comforting dish of Lasagna, but layered with thick slices of sweet butternut squash. The filling is creamy combination of spinach and low fat ricotta and cottage cheese (or silken tofu). This versatile dish can be gluten free if you use just the squash instead of noodles.
Friday: Sushi Night. Leftover Quinoa makes a healthy sushi.
Quinoa and Veggie Sushi
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