The biggest hit from last week’s menu was definitely the Mushroom Ragu. It took a lot longer to make than I would normally like to spend on a week night meal, but it was definitely worth it. We used a combo of fresh porcini and portabello mushrooms along with dried porcini and yellow boletes, which really added nice, woodsy depth to the dish.
Since Rick really doesn’t like polenta, I ended up keeping that for lunch for myself and made some pasta instead.
Other notable meals were the Grilled Salmon, which I served with something I like to call Pico de Yummy. I’ll be posting the recipe later today. The Spanish Potato Tortilla was interesting, but probably not something I’d make again.
Monday: Teriyaki Tofu over steamed rice with Bok Choy
Thursday: Mediterranean Salmon & Noodle Bowl
Since having breakfast and lunch recipes helped me out so much last week, I decided to go ahead and continue the practice this week. Since Rick still has lots of granola left over, breakfast this week is mostly for me, so of course I had to make something extra healthy sounding.
Breakfast: Zucchini, Carrot & Cranberry Muffins (veganized)