Weekly menu 1

30 Sep

1. Entree: Black-eyed pea soup/stew with sausage substituted for shrimp   Side:  roasted summer squash and zucchini tossed with EVOO, salt and pepper   Side: carrot ginger cornbread

2. Entree: Pasta salad with arugula pesto   Side: Green garden salad and homemade creamy vinaigrette

3. Entree: bulgur and herb salad   Side: ginger garlic green beans

4. Entree: spinach and sweet potato salad   Side: roasted cauliflower with kalamata vinaigrette

5. Entree: pasta with zucchini and creme fraiche   Side: green garden salad and homemade creamy vinaigrette

Keepers: carrot ginger cornbread, pasta with zucchini, roasted cauliflower with kalamata vinaigrette, bulgur and herb

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