The Weekly Round-Up: 5/21 – 5/26

Screen Shot 2017-05-19 at 7.05.04 PM.pngSunday: Broccoli Cheddar Quiche
Broccoli Cheddar Quiche

Ingredients for Broccoli Cheddar Quiche:

2 cloves garlic
2 bunches of broccoli
3/4 cup shredded cheddar
4 large eggs
1 cup milk of choice (I usually use almond)

Quiche Crust: (Click link in recipe to get to the simple crust recipe)
*If you like a thicker crust, you will want to double this recipe.
1 cup flour
1/2 teaspoon salt
1/4 cup olive oil
1/4 cup water

Monday: Vegan Taco Salad
Vegan Taco Salad

Taco Salad Ingredients:
1 cup farro
1/2 cup mild salsa
1/2 cup cashews
2-3 limes
2 heads Romaine lettuce
1 large tomato/pint grape tomatoes
1 15-oz can black beans
1 cup corn
1 cup tortilla chips, crushed
2-3 green onions

Tuesday: Orecchiette with Roasted Asparagus and Feta
Orecchiette with Roasted Asparagus

Orecchiette Pasta Dish Ingredients: 
1 pound orecchiette
1 1/2 pounds asparagus
1 lemon
1 cup feta cheese

Wednesday: Mediterranean Salad Bowl
Mediterranean Salad Bowl

Ingredients for Mediterranean Salad Bowl:
2 cups rice (I also recommend farro)
1 shallot
1 red pepper
1 English cucumber
Nice lettuce mix (size according to number of portions desired)
Microgreens (They really do make this delicious!)
1 container hummus of your choice
Pita chips for serving (We like Stacy’s)

Dressing — Spices to Check You Have:
oregano, dill, thyme, paprika

Thursday: Eating Out
To celebrate approaching the end of this busy, busy month!

Friday: Teriyaki Chickpea Stirfry
Teriyaki Chickpea Stirfry

Ingredients for Chickpea Stirfry:
1 medium onion
8 ounces mushrooms
3 carrots
1 bell pepper
8 ounces snap peas
1 15-oz can chickpeas
1/2 cup teriyaki sauce (homemade or store-bought)
16 ounces cooked rice
2-3 green onions


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