A Month of Menus

As we move into cooler weather, the seasonal menus here at Well on Wheels headquarters take on more comfort tones... creamy sauces, stews, and warming spices. I've also been incorporating autumn produce such as butternut squash, pumpkin, cabbage, and Brussels sprouts into the menu. One of my favorite additions is toasted pepitas which I like simply tossed with sea salt, or for a more complex layer of flavors, I add chili powder and cinnamon. Try these garnished on luscious pumpkin risotto or simply eat them as a snack. They're loaded with Zinc, so they help fight the dreaded Seasonal Affective Disorder (SAD) which grips many of us New Englanders as the daylight gets shorter and nights get chillier.

Stay warm this season!

Week 1

Baked Tofu with Harissa, Mashed Root Vegetables, and Brussels Sprouts

Red Lentil and Coriander Millet Cakes with Coconut Curry and Green Beans

Three Sisters Stew with Baked Polenta

Week 2

Baked Tofu with Braised Figs and Balsamic Reduction, Mashed Sweet Potatoes and Roasted Brussels Sprouts

Pumpkin Rissoto with Toasted Pepitas, Sauteed Escarole and White Beans

Panfried Tempeh with Green Beans and Potato Au Gratin

Week 3

Pumpkin, Spinach and Chickpea Curry with Roasted Cauliflower and Brown Rice

Mediterannean Pasta with Sundried Tomato Relish

Quinoa Paella with Smoked Tofu and Asparagus

Week 4

Mediterannean Chickpea with Roasted Potatoes

Baked Butternut Squash with Agave Glaze and Cranberry Compote, French Lentils and Sesame Cabbage

Baked Tofu with Pistachio Pesto, Brown Rice and Broccoli and Red Pepper Sautee

Week 5

Zucchini and Fire-Roasted Tomato Stew with Baked Sweet Potato Rounds and Parsley Oil

Baked Tofu with Dijon Agave Glaze, Quinoa, and Brussels Sprouts Amandine

Tempeh Stuffed Cabbage with Marinara and Sauteed Baby Spinach