Menu for the Week of October 31, 2011


This week’s menu involved trying to figure out what to serve to anxious trick-or-treaters and ways to use up beef before our next delivery. Happy Halloween!

Monday: Tomato Soup with Quinoa Salad

Quinoa seems to be a hit for at least one of our kids and I can always count on both sipping tomato soup, so thought this might be a good option for excited kids on Halloween!

Tuesday: Spaghetti & Meatballs with Side Salad

Wednesday: Kung Pao Sliders with Asian Coleslaw

A friend keeps raving about these sliders. Can't wait to try them! We'll use soy or sun butter and omit the chopped peanuts.

Asian-style Coleslaw

Chop & toss together:

½ cabbage, shredded

3-4 carrots, shredded

2 T Rice Wine Vinegar

1 T Roasted Sesame Seed Oil

½ t Sugar (adjust to taste)

1 t Seasame Seeds

1 t Fish Sauce (or more to taste)

Pinch of Salt

Pinch of Red Pepper Flakes

Thursday: Lentil Cakes with Raita Sauce

When the recipe states to add pea tendrils and next 6 ingredients, I found it works best if you blend those ingredients in the food processor along with the lentil mixture.

Friday: Bobby Flay's Red Chile Short Rib Tacos with Guacamole and Chips

An alternative is to cook the meat in your slow cooker all day.


3 Ripe Avocados**

1 T Onion or Red Onion, Minced

1 Garlic Clove, Minced

1 Jalapeno or ½ Serrano, Seeded & Minced

1/3 c. Cilantro, Chopped

Pinch Salt

½ t Cumin

2 T Lime Juice

*Can be made ahead. To prevent browning, place the avocado pits in the bowl and seal with plastic wrap by placing wrap directly to the surface of the mixture to seal out air.

**Cut avocado in half, remove the pit, and then cut lines vertically & horizontally across ¼ inch apart, remove with a large spoon.

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