Menu For Week of 10/3/18

 

Menu for week of 10/03/2018

Please submit any meal plan changes, pauses or requests by email at plantedtable@gmail.com

Message from Chef Lauren:

Happy October! The communities we serve in the Bay Area are drastically different in weather due to the micro-climates. Even though it’s fall, many of us are experiencing 90 degree temperatures. I am looking forward to creating some cold-weather comfort food in our upcoming menus. This week you can find Planted Table leading a cooking demonstration at the Rossmoor Health Fair on Oct. 4th. We are excited to show the Rossmoor community how yummy plant-based food can be. We partner with Capay Valley farms for our fruits and vegetables. They pick our produce order specifically for us over the weekend and deliver it to us Monday so we can start making your meals for the week. The seasonal organic produce truly comes from farm to glass container to your table. The produce is picked at its most ripe, not waiting in a grocery store, but directly from the farms with the most flavor and nutrients. We are so excited about working with local farms and offering our customers the best produce Northern California has to offer. Don’t miss our amazing Add-Ons this week! We have a Moroccan Snack-Pack Platter perfect as an appetizer before your tagine main course. A peanut-butter brownie that chocolate lovers will go nuts over, seasonal fruit Smoothie bowls to keep you energized during the week and the perfect Coffee Cake as a splurge for Saturday morning. This week our Planted Table kids will enjoy barbeque sliders with sweet potatoes and carrots. -Chef Lauren


3-Day Meal Plan Members

Lunch (items listed in suggested order for enjoying) FF=Freezer Friendly

1. Greek Salad

Greek Salad with Cherry tomatoes, tofu feta, kalamata olives, cucumber slices, chickpeas with a herby vinaigrette.

2. Fall Waldorf Salad

Fall Waldorf Salad with pears, apples, cranberries, walnuts, celery and dijon sauce with whole wheat bread.

3. Lentil Soup

Caramelized Onion Lentil Soup with Herb Croutons (Freezer Friendly)

Waldorf-Salad-Bowl-2-1
Dinner (items listed in suggested order for enjoying) FF=Freezer Friendly

1. Wild Rice and Kale Stuffed Delicata Squash

Wild Rice and Kale Stuffed Delicata Squash with Orange and Sliced Almond Green Beans (Freezer Friendly)

2. Swedish Meatballs with Creamy Farfalle Pasta

Swedish Meatballs with Creamy Farfalle Pasta and Roasted Brocollini (Freezer Friendly)

3. Cauliflower, Lentil and Olive Tagine

Cauliflower, Lentil and Olive Tagine with Cranberry and Herb Couscous (Freezer Friendly)

5-Day Meal Plan Members

(all of the above items from 3-day meal plans, plus below)

Lunch (items listed in suggested order for enjoying) FF=Freezer Friendly

4. Buffalo Tempeh Wrap

Buffalo Tempeh Wrap with Celery, Carrots, and Cabbage with Ranch

5. Thai Peanut Sauce Bowl

Thai Peanut Sauce Bowl with Carrots, Baby Corn, Purple Cabbage, Green Onions and Peanuts (FF)

BLT wrap with Cherry Tomatoes, Tempeh Bacon, Crispy Lettuce and Creamy Herb Sauce
Dinner (items listed in suggested order for enjoying) FF=Freezer Friendly

4. Cucumber and Carrot Sushi

Cucumber and Carrot Sushi with Japanese Cucumber and Glass Noodle Salad

5. Polenta Cakes

Polenta Cakes with Roasted Sweet Peppers, Squash and Freshly shelled Italian Butter Beans
Megan Scott

HI I'm Megan.
My sister, Chef Lauren and I started Planted Table to help people learn how fun and easy plant-based eating can be. We hope you follow along in our journey.

Megan Scott