This week's menu
Ahhhh... spring! Sunshine, flowers, warm weather, and... snow?? Here we are in the first week of spring and that is precisely what is in the forecast for this evening. Oh, well. What can you do except accept Mother Nature's whims? While I'm looking forward to a change of seasons so I can begin incorporating lighter veggies into the menu, for this week with winter's fierce grip on things, it will have to wait. Instead, clients will see root vegetables, members of the cabbage family, and comforting sauces. Asparagus does manage to make an early appearance in one of the entrees, however. How could I resist?
baked sesame tofu with balsamic fig reduction, mashed root vegetables, and steamed asparagus
pan-fried tempeh with cauliflower au gratin and string beans
seitan piccata with red and white quinoa and brussels sprouts
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