What's for Dinner, Mon., Nov. 4, 2024

[NJCher]

Miso-Maple Acorn Squash Soup.Also has coconut milk and paprika.

Made a huge salad with red leaf ruffly lettuce, arugula, and all the usual vegetables such as yellow pepper, cucumber, radish, scallion. The tomatoes will be on the side as I am putting them in balsamic, garlic, and lots of s & p. Feta stuffed green olives and banana peppers, pickled.

Artisan bread toasts made in the air fryer. Just butter and garlic before toasting.

Pomegranate kombucha.

Milk and almond flour snickerdoodle cookies for dessert.

[Gaytano70]

1. I made a big pot of beef stew on Sunday so I don't have to worry about cooking tonight or tomorrow 😊

Stew meat, beef broth, stewed tomatoes, Worsteshire sauce, onions, mushrooms, celery, a few carrots, and just salt and pepper 🍲

[riversedge]

2. Egg salad sandiches. a few tangerines for desert

[Diamond_Dog]

3. Black bean burgers on Hawaiian rolls

Cole slaw on the side.

Ice cream Drumsticks for the guys.

[AKwannabe]

4. Fried rice

Cooked the rice and it is cooling in the frig.
Bacon fried off. Veggies cut.
All that is left is to start the frying of all the goodies along with eggs and soy sauce.
Kimchi side.

Fresh ginger tea.

[twodogsbarking]

5. Lentil soup. with tomatoes from the garden, from the freezer.

[Drum]

6. Just a melange of things I need to use before they're useless:

Some bok choy, cremini mushrooms, broccoli florets, rice.
I’ll add some marinated little tofu bites, tossed salad & some tahini dressing, and call it a meal.
Oh, and some Chardonnay.

[Squeaky41]

7. Monday Menu

Leftover shrimp risotto. Grated parm.

Unfiltered apple juice.

[La Coliniere]

8. Tofu Scramble

Chopped celery, yellow pepper, carrots, parsnips, onions, mushrooms and garlic, steam-fried in veggie broth and evoo. Press the water out of a block of extra firm tofu. Mash 3/4 of the block in a large bowl with a potato masher. Add the tofu to the cooked vegetables. Add Fresh Jax tofu scramble seasoning and Penzy’s Sunny Paris spices, s&p to taste. After plating, use the microwave to melt a slice of Parmela’s Creamery Plant Based cheddar on top. Served with grilled organic sprouted grain bread with Miyoko’s “butter”.
Fruit salad of strawberries, blueberries and mandarin orange slices for desert. Iced green tea, our usual beverage.

[Emile]

9. Vegetable soup with a ham and cheese sandwich

on Italian bread.

Good Evening