Tuesday: Vegetable muffins
Wednesday: Lentil soup over rice
Thursday: Spaghetti and meatballs (meat-free meatballs)
Friday: Chickpea-spinach soup
Also! Some of you had asked Melanie for her recipe for the salad she brought to our party on Friday, so she graciously -- and promptly! -- sent it to me. Here it is, in all its yumminess:
| Yummy Bok Choy Salad recipe (inspired by similar recipe on All Recipes.com) |
| Ingredients: |
Scant 1/4 cup olive oil
1/8 cup rice or white vinegar
2 Tbsp white sugar
1 1/2 Tbsp soy sauce
2 bunches baby (or full sized) bok choy, cleaned and sliced
|
1 bunch green onions, chopped
1/4 cup slivered almonds, toasted
¼ cup craisins
|
Directions:
1.
|
In
a glass jar with a lid, mix together olive oil, white vinegar, sugar,
and soy sauce. Close the lid, and shake until well mixed.
|
2.
|
Combine the bok choy, green onions, almonds, and craisins in a salad bowl. Toss with dressing, and serve.
|
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