Tuesday, January 1, 2008


Acorn Squash Risotto With Sage and Pine Nuts (V)

Arroz con Gandules - Pigeon Peas And Rice

Baked Polenta with Orange Black Bean Salsa (V)
Barley Risotto With Butternut Squash (V)

Campanelle with Lemon Pesto and Parmesan-Crusted Chick’n (V)
Curried Quinoa And Pear Salad (VV)
Eggplant Portobello Crepes with Goat Cheese (V)

French Spaetzle With Honey Mushroom Gravy (V)

Grilled Marinated King Oyster Mushrooms and Roast Tomatoes over Lemon Pesto Polenta
Healthy Green Couscous (VV)
Jack Cheese And Potato Wonton Pierogis (V)

King Oyster Mushrooms with Bok Choy Rice Noodles
Leftover Meatballs With Egg Noodles And Sundried Tomatoes

Low-Carb Grilled Zucchini Lasagna (V)
Penne Vodka With Eggplant And Quorn Meatballs (V)

Penne With Creamy Sundried Tomato Sauce (V)

Polenta Bean Stacks (V)

Red Quinoa Mushroom Pilaf

Sage Cranberry Hazelnut Browned Butter (for pasta) (V)

Skillet Chick'n & Mushroom Rice (V)

Summer Orzo Salad (VV)
Tangy Shanghai Noodles (V)

Thai Peanut Noodles with Vegan Chicken (VV)
Toasted Gnocchi With Eggplant, White Beans and Plum Tomatoes (V)

Warm Tomato and Cilantro Topping (for pasta) (V)

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