Sunday
L
Leftovers from Latin, Indian, and Thai
D
Haystacks
Blackberries and strawberries
Monday
D
Whole wheat spaghetti with marinara (with sweet potato puree) and vegan meatballs
Steamed peas
Baby field greens salad with lemon vinaigrette
Fruit salad with green grapes, strawberries, blackberries, and blueberries
Today
B
Apple-cinnamon oatmeal (sweetened with apple juice and dried diced apples)
LHummus sandwiches with brocco-sprouts, lettuce, onion, and tomato
Chips and salsa
Baby field greens salad with balsamic vinaigrette
Fruit salad with green grapes, strawberries, blackberries, and blueberries
DSauteed seitan with mushrooms and spinach
Roasted lemon-dill new potatoes
Steamed carrots
Fruit salad from lunch
For whatever reason the kids don't like these awesome roasted potatoes--maybe the lemon is too strong. Clayton and I love them; and I actually measured tonight so I could post a recipe.
Roasted Lemon-Dill New Potatoes
1.5 pounds small new potatoes, scrubbed and quartered
Juice from one lemon
1/4 c water
Just shy of 1/8 cup olive oil
1 t of salt
1/2 t of dried dill
Pepper to taste
Spray baking dish with cooking spray and fill with potatoes. Combine remaining ingredients and pour over potatoes. Toss potatoes to coat. Bake for 40-50 minutes at 375...but keep an eye on them.
Perfecto!You?
2 comments:
It all looks so yummy. Can't wait to sample your dishes when I visit next month.
Looks great! I'll have to try it with dill. I've made a similar recipe with rosemary. It's also yummy.
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