Weekly Menu October 23-27

The Weekly Menu October 23-27 continues to humor and support the weather flux between late summer and early winter. The frost keeps making an appearance but we are still getting late summer fruit and vegetables to turn into delicious, healthy seasonal eats. When I plan a week’s worth of dinners I always have one crazy busy night meal in the line up for those nights where everyone is doing something different and you need a meal that can hold up to sitting around until everyone can manage to eat. Autumn Roasted Vegetable Pasta is super quick if you roast up some vegetables early in the week. It is good hot or cold and is packed full of healthy veggies to counter act the not so healthy pasta. Caribbean Black Beans with Fried Plantains can simmer on the stove for hours and just gets better. Leftovers do double duty, just whirl them up in the Vitamix to make an amazing lunch box soup and save a  scoop of beans for the Black Bean and Sweet Potato Veggie Burgers. This week’s comfort food (for those rainy nights) is Light Coq Au Vin with Fresh Herbs. Double the recipe and turn it into Coq Au Vin Soup. It is warm and rich in flavor but the herbs give it a light, late summer vibe. Serve it up with crusty bread and a fresh Toss it up Salad. Turn all your leftovers into soups, add lots of fun toppings and have a Make it Your Way Soup Bar for the weekend. Click on the weekly menu for a shopping and pantry list.

 

LIGHT COQ AU VIN WITH FRESH HERBS

~Wide Egg Noodles

CARIBBEAN BLACK BEANS WITH FRIED PLANTAINS

~Coconut Rice~Mango Salsa

ROASTED VEGETABLE PASTA BAKE

BLACK BEAN & SWEET POTATO BURGERS

~Spanish Slaw~Quick Burger Buns~Roasted Red Pepper Sauce

MAKE IT YOUR WAY SOUP BAR