We're going on vacation starting on Wednesday, so this is a very short week, aimed at using up perishable vegetables, simple meals, and no leftovers by the end.
Sunday: tacos with mushrooms, leftover cabbage/beet/carrot salad.
Monday: vegetable and tofu curry (the brown curry from a box), rice, sauteed baby broccoli.
Tuesday: butternut squash ravioli, green salad, perhaps some bread?
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