Creating weekly menus is something I love doing! And as the cost of gas and food continues to increase, I think it is really important to be organized around meals and food shopping. It’s yet one more way we can decrease the footprint we make on the earth and be responsible consumers.
With that in mind, here is this weeks’ dinner menu, starting last night, with links as appropriate. You might notice that some days have more ambitious menus – when I created each days’ menu, I took into account how much time I would have on that particular day for food prep and also thought about whether I needed leftovers for the next day. If and when I’m planning on being out of the house for a significant chunk of time, I like to leave the house with food in hand, so leftovers are always an important part of my weekly menu planning.
So, what are you eating this week? Inquiring minds want to know!
Zest and juice (about 4 tablespoons) from 2 fresh limes
4 tablespoons white balsamic vinegar
2 teaspoons grated fresh ginger
1-1/2 teaspoons salt (or more to taste)
1/2 teaspoon freshly ground pepper (or more to taste)
5 tablespoons sugar
1/4 cup canola oil
6 cups shredded green cabbage
1 large jalapeÃ±o pepper, seeds removed and finely chopped
2 tablespoons red onion, finely chopped
1 cup finely chopped cilantro, stems and leaves
1 tablespoons black sesame seeds (optional)
Whisk together lime zest and juice, vinegar, ginger, salt, pepper, sugar and canola oil in a container. Taste and adjust seasonings. Set aside.
Combine cabbage, jalapeno pepper, red onion, cilantro, and sesame seeds and mix well. Pour dressing over cabbage mixture. Taste and adjust seasonings again. Cover and refrigerate for an hour or more, stirring occasionally to distribute dressing.
Monday, April 28
Tinkyada Pasta with Basil Pesto
Green Salad with lots of veggies and Candied Walnuts
(I added about a tablespoon of balsamic vinegar to the melted sugar, right before adding the walnuts, see linked recipe)
I’ve included the link for the Basil Pesto above – please visit and support Dr. Michael Greger’s recipes. Plus he’s funny, in a Food Network’s Alton Brown kinda way. But I’m also including the recipe, as it isn’t included in printable form at the linked site. Anyway, it is a delicious, unbelievably delicious version of pesto.
1 large bunch of basil leaves, washed
2 cloves garlic
12 oz. silken tofu (I used Mori-Nu)
1 cup toasted walnuts (toasted 350 degrees about 8 minutes – don’t burn!)
1 tablespoon nutritional yeast (I use Kal)
1 tablespoon flaxseeds (or meal)
1 cup (or more as desired) arugula, washed
Throw everything into blender and whirl until mixed.
This stuff rocks! I served it over Tinkyada pasta – it is too good to be true. It tastes exactly like regular-with-parmesan cheese pesto, yet there ain’t a bit of dairy in it.
Tuesday, April 29
Thai Red Curry with Vegetables and Tofu (recipe on jar label)
Wednesday, April 30
Big Honkin’ Salad with Kidney Beans and lots of veggies
Hummus (I don’t follow a recipe – I just dump chickpeas into the food processor, add tahini, minced garlic, lemon juice, salt & pepper, a drizzle or two of olive oil, and then adjust as needed)
Carrots with Miso Topping
Thursday, May 1
Friday, May 2
Green Salad with Balsamic Dressing
Better With Cheddar Nachos