Rebecca’s Menu – Weeks 6-8

1 Aug

Rebecca’s Menu – Weeks 6-8

By Rebecca Elliott


Raw Cream of Spinach Soup

  • Serve with fresh bread


Cucumber and Pomegranate Salad

(Can substitute Fresh Raspberries)

  • Toast leftover bread and rub with garlic, brush with olive oil or butter for quick garlic toasts


Orange-Balsamic Glazed Tempeh over Collard Greens

(Can substitute Roast Chicken or Tofu for Tempeh)

Rice Pilaf with Almonds and Raisins


Kale, Potato and Onion Frittata

  • Serve with Salad mix topped with toasted walnuts, blue cheese and dried cranberries


Zucchini, Black Bean and Corn Tacos

Daikon, Carrot and Broccoli Slaw


Pasta Shells with Escarole, Sausage and Cheese

(Can substitute Tofurkey’s  Italian “Sausage” with Sundried Tomatoes)


Orzo with Grilled Shrimp, Summer Vegetables, and Pesto Vinaigrette

(Can substitute 1 lb Extra Firm Tofu for Shrimp.   Cut into slices, brush with pesto vinaigrette, grill and then dice)

Grilled Rainbow Chard with Fava Beans and Oregano

Check out the shopping list for this menu!


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