Menu For Week of 9/5/18

Menu for week of 9/5/2018

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

Message from Chef Lauren: Welcome to all our new members. In the past few week’s we’ve catered the Compassion in Action conference and were featured in Diablo Magazine. We are so thankful for the exposure and to all of you for allowing us to share our meals with you. We hope you enjoy this week’s menu and add ons. Please let us know by Saturday if you would like to make any changes to your meal plan. We wish you and your family a wonderful Labor Day weekend! Cheers! Chef Lauren Mahlke

3-Day Meal Plan Members

Lunch

1. Asian Salad with Soy Sesame Dressing

Red Cabbage, Mandarin Orange, Soy roasted Carrots, Mung Bean Noodle, Green Onion, Sesame Peanuts, Celery

2. Summer Panzanella

With grilled Corn, Summer Squash, White Beans, Cherry Tomatoes and Herb Croutons

3. Pozole Soup

With Hominy, Tomatoes, Onions, Celery, Cauliflower, Potatoes, Black Beans, Ancho Chili Stock

Dinner

1. Grilled Rosemary Balsamic Skewers

With Bell Pepper, Red Onion, Artichoke, Cremini, Mushrooms with Grilled Summer Squash with Roasted Garlic Potatoes

2. Summer Gumbo

With Green and Yellow Wax Beans, Cherry Tomatoes and Okra with Black Eyed Peas and Rice

3. Lentil Meatloaf

With Corn on the Cob and Summer Salad with Cabbage and Dijon Dressing and Candied Pecans

5-Day Meal Plan Members (all of the above items from 3-day meal plans, plus below)

Lunch

4. Mediterranean Roasted pepper hummus wrap

With sumac grilled veggies

5. Citrus Brown Rice Bowl

With Charred Lime, Black Bean, Roasted Pepper, and Corn

BLT wrap with Cherry Tomatoes, Tempeh Bacon, Crispy Lettuce and Creamy Herb Sauce
Dinner

4. Purple Potato and Lentil Samosas

With Roasted Carrots and summer eggplant in cilantro mint dressing

5. Caprese Salad

With Cashew Cheese and white butter beans served with polenta cakes

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