Veggies for roasting

What we’re making our clients this week.  Inspiration from this month’s Bon Appétit, Food and Wine and our own fall favorites.

Monday
Lunch- Carrot soup with half a veggie sandwich (tomato, sprouts, lettuce, avocado, mustard and cheddar) on Whole Foods’ Seeduction bread
Dinner- Mushroom-based individual veggie pot pies with bitter greens and Basic Vinaigrette

Tuesday
Lunch- Grilled ginger soy chicken over mixed greens and miso soup
Dinner- Steamed shrimp dumplings and steamed vegetables with dipping sauce

Wednesday
Lunch-Turkey burger served animal-style with lettuce, tomato, sprouts, avocado and pepper jack cheese
Dinner-Moroccan-style roast salmon with eggplant and golden raisin caponata

Thursday
Lunch-Grilled chicken fruit & nut salad with apples, grapes and walnuts
Dinner-Beef, shiitake and snow pea stir-fry over black rice

Friday
Lunch- Mini chicken soft tacos with a jicama and spinach salad with citrus vinaigrette
Dinner- Roasted fall vegetable and quinoa salad with grilled shrimp skewers

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