Pesto lasagna with spinach and mushrooms, and a garden salad. All made in the crockpot. It looks awful, but tasted very good. I recommend using frozen chopped organic spinach instead of fresh, it’s just easier that way. It calls for fancy mushrooms, but I think regular ones will do.
Black Bean Burgers w/ Mango Salsa
Black bean burgers with mango salsa, white bean turkey chili, and a garden salad. I’m not big on veggie burgers, but when I made these last summer, I was all about them. They’re no burger substitute, but they definitely stand on their own. I’ve been doing vegetarian chilis for awhile, so I thought I’d give this turkey chili a try instead. Very good! I give it high marks.
RECIPES:
Curried Tofu w/ Rice
Curried tofu with rice, and sauteed miso cucumber salad. I’ve never sauteed cucumbers before. I served it warm, but I think it’d be better cold. The tofu dish was good too, but I think I’d like it better with rice noodles instead. But we were out.
RECIPES:
Roasted Vegetable Pizza
Roasted vegetable pizza and a garden salad. It’s true, I made a pizza with no apples or chickens being involved. I used a pre-baked crust, such as Boboli, making this pretty quick. Great flavor, too!
RECIPES:
Pasta Puttanesca
Pasta puttanesca and a garden salad. Easy easy easy. But if you don’t like olives, this isn’t for you. This was a very strong flavored dish. The fact it was so quick and so easy gives it extra points.
RECIPES: