This weeks “weekly basics”. I prepared forbidden rice, quinoa, brown rice, roasted carrots (from the garden), roasted red potatoes and brown lentils. Here are some salads I made using mixed greens, spinach and arugula. I added fresh cucumber, cherry tomatoes, sunflower seeds and Miyoko’s vegan cheese (no. 8 aged english smoked farmhouse). Easy peasy healthy organic lunches all week long!!!
When I know I’m gonna be out all day running errands, I like to pack a nice lunch with me. This time I made a spinach, quinoa, grape and sweet potato salad with olive oil and balsamic dressing. FYI – I do not eat and drive!!! I parked in a parking lot and ate.
I received this “mina harissa” sauce in a gift basket and added it to some polenta sautéed in olive oil and threw in some spinach. This was my first time cooking with this kind of sauce-it has kind of a sweetish flavor start that ends in a fiery taste. A really quick and easy meal.
Never even had meat riblets before, I’m not sure how comparable these Morning Star Farms Hickory BBQ Riblets are to the real thing, BUT, they are delicious!!! A side of corn and lentils with spinach finished off the plate.