Fantasia isn’t over yet, but for a combination of reasons, including exhaustion and a few personal things I might get into later, I’m planning on seriously scaling back my involvement this week, which is fine because all the cool people have gone home and there’s only a few days left. The best part is that I will have time to cook again, and this week I’m getting ambitious. In an attempt to get my body back into fighting shape after two full weeks of pub food and excess, I’ve gone the whole nine yards and made up a 100% meat-free menu.

Last week we did end up making a few of the recipes on the menu, including the Umami Turkey Rosemary Burgers & the Honey Soy Sauce Chicken Drumsticks. The umami burgers will definitely be a keeper. We were a little extra evil & did half turkey and half veal (I know, I know) so they ended up tasting sort of “bacon-y,” which was weird, but totally delicious.

I also created a new breakfast recipe for Rick, based on his beloved Gourmet Granola, which I’ll be sharing later this afternoon

Monday: Mushroom Ragu with Broccoli Polenta

Tuesday: Grilled Salmon with Avocado Salsa, Rice & Platain Chips

Wednesday: Spanish Potato Tortilla

Thursday: Sweet Potato Ravioli with Pesto

Friday: General Tso’s Tofu with Rice

Bonus Recipes!

Because I’m in full post-Fantasia detox mode, I’ve decided to add a couple of lunch recipes I found for myself this week & my weekly breakfast recipe for Rick.

Lunches: Vegetable & Orzo Soup, Grilled Mushroom Wraps

Breakfast: Maple-Chai Granola