2018-07-14 Weekly Menu
And we’re back! This week we’ve picked recipes that highlight - and use up - the bountiful produce we purchased at the local farmers’ market.
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Saturday:
- made with Kenji’s vegan mayonnaise
Sunday:
- Served over millet and with a side salad
Monday:
- Pasta with garlic scape pesto
- Roasted cauliflower
Tuesday:
- Leftover Creamiest Vegan Soup
Wednesday:
Thursday:
- Corn on the cob
Friday:
- Burgers
- Tater tots
