In an effort to expose myself (and you all!) to new recipes, I’m going to try really hard to post my weekly menu here on the blog.

And hip hip hooray! Jack seems to be growing out of his dairy allergy. His cheeks don’t seem to get all red and rashy anymore. We’ll still limit him (and me!) to small amounts of dairy, but it’s nice to know it can now be an option about once a week! :)

Here’s this week’s menu:

LUNCH: usually leftovers, but I plan on making a grilled onion hummus for snacks.

DINNER:

• linguine with summer vegetables and goat cheese (This was a big hit! It probably would feed 6 people instead of 4. We used fresh tomatoes, zucchini, and corn from our farmer’s market, which really helped the flavors. We weren’t fond of it as leftovers though, so half the recipe if you’ve got a small family.)
• tomato artichoke pasta (page 158 of Let Them Eat Vegan, or online from Our Best Bites, we’ve made this before and always loved the flavors)
• lentil walnut burgers over greens, with raw-nch dressing and roasted baby potatoes (page 140 of Let Them Eat Vegan, we’re making this tonight and I’m so excited!)
• Thai black bean and corn salad, served with greens and baked corn chips (haven’t made this yet, it was clipped from a magazine from my mom. I shall return and report if we like it!)
• tostadas with rice, avocado, zucchini, bell pepper, onion and lettuce, served with a chimichurri sauce (made these last night and Tyler raved about them. It’s most definitely because I fried the tortillas, haha!)