January 28 menu:
Breakfast: Five Spice Rice Pudding with pineapple, kiwi, blueberries, & almonds
Lunch: Greek Salad; Stilton, Apple, & Parsnip Soup; 2 Garlic & Cheddar Scones; a bit of leftover cheddar that did not make it into the scones
Dinner: Turnip Cakes; Shrimp & Mushroom Egg Foo Young
Day 16 of 31 - Vegetables to Date: 30
arugula
asparagus
avocado
beans (black, mung)
beetroot (red, golden, candy cane)
bell peppers (sweet red, sweet yellow, hot banana, sweet green)
broccoli
cabbage (red, nappa)
carrots
cauliflower
chard
chick peas
corn (sweet corn/maize)
cucumber (English)
eggplant
fennel
garlic
kale
leeks
lentils (red, green)
lettuce (green leaf, red leaf, romaine)
mushrooms (cremini, portabella, porcini, chanterelle, shiitake, oyster)
onions (red, yellow, Vidalia, scallions, shallots)
parsnips
peas (snow)
spinach
sweet potato
tomato
turnips (white)
zucchini
Breakfast: Five Spice Rice Pudding with pineapple, kiwi, blueberries, & almonds
Lunch: Greek Salad; Stilton, Apple, & Parsnip Soup; 2 Garlic & Cheddar Scones; a bit of leftover cheddar that did not make it into the scones
Dinner: Turnip Cakes; Shrimp & Mushroom Egg Foo Young
Day 16 of 31 - Vegetables to Date: 30
arugula
asparagus
avocado
beans (black, mung)
beetroot (red, golden, candy cane)
bell peppers (sweet red, sweet yellow, hot banana, sweet green)
broccoli
cabbage (red, nappa)
carrots
cauliflower
chard
chick peas
corn (sweet corn/maize)
cucumber (English)
eggplant
fennel
garlic
kale
leeks
lentils (red, green)
lettuce (green leaf, red leaf, romaine)
mushrooms (cremini, portabella, porcini, chanterelle, shiitake, oyster)
onions (red, yellow, Vidalia, scallions, shallots)
parsnips
peas (snow)
spinach
sweet potato
tomato
turnips (white)
zucchini
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