Sunday: 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!)
Lemon
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
ginger
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
The Curious Kitchen 