This Monday’s Menu
Zucchini Tofu Scramble: Breakfast
Tofu and zucchini are seasoned with turmeric, fresh basil, oregano and rosemary, then scrambled together on the stove. This breakfast is easily adaptable to include your favorite spices, but seasoning the tofu with kala namak gives it a delicious flavor mimicking scrambled eggs.
Black Bean Stuffed Poblano Peppers: Lunch
Poblano peppers are blackened, hollowed and stuffed with a medley of mushrooms, zucchini, corn and black beans. These delectable stuffed poblanos are served atop a bed of lime cilantro quinoa.
Roasted Eggplant with Cilantro Yogurt: Dinner
Baby eggplant is seasoned with curry powder and roasted to bring out its naturally savory flavor. Greek yogurt is spiced with garlic, cilantro, lemon juice and jalapeño bringing strong contrasting flavors to top the roasted eggplant.
Snap Pea Salad: Snack
Crisp jicama, savory squash and bitter radishes are cut into tiny matchsticks and tossed with sweat peaches, snap peas, cilantro and dill. A spicy lime ginger vinaigrette is the perfect pairing to dress this sophisticated salad.