Well, y’all seem to be digging on my original vegetarian menu, so I thought I’d take another crack at it. This version is, if anything, easier to cook than the last bunch. I resort to frozen mixed veggies a fair bit, but you could always use fresh, if you like. As we’re heading into winter, there’s also a soup each week.
The same rules apply: I assume you know how to cook. Meals serve 2 adults dinner, plus either 2 kids for dinner or one adult lunch. At least 2 meals each week have minimal prep and can be ready in under 30 minutes. Some of the ingredients will “push” you – give them a try!
Update 2/19/11 – I am hoping to plant an orchard in my yard! If you have found these recipes useful, would you considering donating a few dollars toward that end? I will send five new recipes to all who donate! You can donate securely through PayPal by clicking the “Donate” button.
- *Not-Quite Succotash or Calabacitas
- *Grilled something, corn, slaw
- Potato kale chowder
- Baked beans, corn cakes, greens
- Winter stir fry (cabbage, apples, kale, potatoes)
- *Teriyaki stir fry
- *Homemade pizza
- Mexican bean soup
- Squash stuffed with whole grain pilaf
- Asian cabbage salad with tofu
- *Garlic relish (or curry) stir-fry
- *Domino soup
- Melted onions and green beans (or asparagus)
- Asian-style noodle soup
- Roasted root vegetables
- *Easy zesty minestrone, a.k.a. Swiss Army Soup
- *Cheater’s Spanish rice, a.k.a. Swiss Army Soup
- Corn cakes with peppers and feta
- Split pea soup
- Tempeh cutlet with arame and noodles