Month of Menus

It's been such a busy summer here at Well on Wheels headquarters that I haven't had a chance to post photos of what's been cooking in the kitchen. From heirloom tomatoes, to fresh local zucchini and patty pan squash, here's a peek at the entrees that have been featured this month.

Black-eyed Pea Fritters with Quinoa Pilaf, Asparagus, Parsley Pistou and Toasted Pepitas

Baked Tofu Puttanesca with Brown Rice and Sauteed Greens

Panfried Tempeh with Dijon Agave Glaze, Mashed Sweet Potatoes and Brussels Sprouts

Ratatouille and Butter Beans on Baked Polenta

Baked Eggplant Stacks with Tofu Cheese, Fire-roasted Tomato Marinara and Sauteed Greens

Portobello Steak with Miso Glaze, Asparagus and Mashed Potatoes

Bok Choy Boats with Brown Rice and Adzuki Bean Sautee

Tofu and Veggies with Peanut Sesame Sauce on Brown Rice

Refried Beans, Brown Rice and Calabacitas

French Lentil, Brown Rice and Kalamata Olive Pilaf with Fresh Lemon Zest and Green Beans Amandine