I am unintentionally raising Foodies. This can be seen as a good thing, but the bar keeps inching up for food prep at my house. Gone are the days where I could toss leftovers on the table and people were happy. Now, leftovers have to be made into something delicious and picture worthy. I should be flattered but when we go out to eat (and pay serious money) the kids say “you can make this better at home”. I (unlike my own kids) have terrible food memories. Powdered milk, Tang and Wonder bread would be the memories of my childhood along with hamburger stroganoff and something with crushed potato chips and tuna. I vowed to be better for my kids. They have always loved trying new foods and since they have traveled all their lives, eating “foreign” foods is the norm for them. When planning menus I strive to have a variety of foods from different cultures (yes, the 1970’s was a food culture) made with healthy, whole food seasonal ingredients. Hopefully this trend will continue with them into adulthood. This week’s Spring Menu May 11-15 offers up the fresh taste of Spring Veggies, a nostalgic taste of childhood (only better) and of course a recipe from the better days of my food memories…Mexican inspired Pulled Chicken or Sweet Potato Tacos.
Simple Green Salad
Toss is up Salad~Basmati Rice
MONDAY: Spring Vegetable Saffron Paella-optional Chicken or Shrimp
TUESDAY: Pulled Chicken or Bean & Roasted Sweet Potato Tacos
WEDNESDAY: Vegan Mushroom Stroganoff with Basmati Rice
THURSDAY: Black Bean & Sweet Potato Burgers with Mexican Slaw
FRIDAY: Make it Your Way-Pasta Bar