Day 1: Lasagna with spinach
Day 2: Coconut chicken soup with rice
Day 3: Homemade pizza, Tossed salad
Day 4: Tuscan bean soup, Crusty bread
Day 5: Egg salad wraps with pickles and radish, Apple and orange slices
Day 6: Vegetarian Shepherd’s pie
Day 7: Roasted cauliflower over curried quinoa
Notes: I’m continuing to supplement my winter storage vegetables with cool season crops from California, including kale, broccoli, cauliflower, and spinach. Sneak in the veggies wherever you can. I plan to put some in the lasagna, soups, and egg salad. Even pickles count as a vegetable! Take a little extra time this week to stock your freezer with an extra lasagna or two. Freeze in aluminum pans covered with aluminum foil. Aluminum can be washed and used again, or recycled. Round out your week with vegetarian Shepherd’s pie, which should fulfill your Irish cravings just in time for St. Patrick’s Day.
