I’m so excited that I finally got my garden planted yesterday! This year I am doing okra, tomatoes, jalapenos, red bell peppers, zucchini and cucumbers. Of course I have a bunch of herbs planted, including basil, Thai basil (it grows like a week popping up all over my garden!), oregano, thyme, mint, dill, rosemary and parsley. Pictures are coming once it looks a little more impressive! I also did my first container plantings by my front door – I did a mix of 4 different flowers/plants, 2 of which I don’t know the name of but it sure does look pretty! I’ll post a picture once it fills out more and is in ful bloom. Now to keep myself on task with watering it often enough!
From this past week’s menu, the garden lentil bolognese was fantastic. I’ll be posting that recipe later this week. I loved it as did my 3 year old, which was a pleasant surprise. The Corny Salmon Cakes were also a hit. My 3 year old helped mix them up, which was quite the mess at first. But it all came out good in the end. It is sometimes hard for me to let go and let him make a mess while we cook – but I’m learning. This may be our favorite salmon cake recipe yet. The original recipe does call for cheddar cheese, which I cannot eat right now. I subbed nutritional yeast, and it was really good. This was my first experiment using nutritional yeast as a vegan cheese substitute and although I was a little wary, it turned out much better than I anticipated.
Here is what is on tap for this week:
Monday: Braised Coconut Spinach and Chickpeas with Lemon over Sweet Potatoes
Tuesday: Slow Cooker Carribean Jerk Chicken (bumped from last week) with Brown Rice and Steamed Broccoli
Wednesday: Spring Chicken and Barley Soup with Rosemary Whole Wheat Bread
Thursday: Mustard Maple Pork Tenderloin with Roasted New Potatoes and Green Beans
Friday: Spaghetti and a Green Salad
Saturday: Black Bean & Salmon Tostadas
Sunday: Clean out the Fridge!