I can’t believe it’s already Monday. Where did the weekend go? I demand answers!
Well anyway! It’s Monday, which means it’s time to post my weekly menu plan. But first, let’s talk about some of the winners from last week.
Here’s this week’s line-up:
Monday: Leftover Mushroom and Kale Lasagna with Rosemary Cashew Sauce
Last week’s endeavor into making a creamy sauce with cashews got me thinking about other ways to use cashews as a dairy substitute. I came up with this recipe and made it for dinner last night and oh, it was SO good! I’ll be posting the recipe tonight, so check back for that.
Tuesday: Stuffed Zucchini with Cheesy Breadcrumbs
I love stuffed zucchini–it’s a summertime staple!
Wednesday: Arugula Ravioli with Artichoke Hearts + Roasted Eggplant Slices
I threw these eggplant slices together on the fly a few years ago and I’ve been making them ever since–just thinly slice an eggplant, spray both sides with olive oil, sprinkle with salt and Italian seasoning, and bake in the oven for 20 minutes or so at 350 degrees.
Thursday: Wild Mushroom Crepes + Broccoli Rabe with Orange and Cauliflower
Don’t be too impressed–the crepes are frozen. They were on sale super cheap at Whole Foods! The Broccoli Rabe recipe is from Everyday Food.
Saturday: Coconut Curry Tempeh + Portobello Carpaccio with Orange-Kalamata Tapenade
I’ve been wanting to make this carpaccio recipe (from Vegetarian Times) for weeks now. I’m all about sweet and salty!
Sunday: Whatever looks good at the farmers market…
Perhaps something involving corn?
If you’d like to join in Menu Plan Monday or if you’d like to see what other bloggers have in store for the week, hop on over to the link up at Org Junkie.
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