Today’s menu features a roasted beet and orange salad with toasted walnuts and feta.This can be layered over arugula, baby lettuces, or chopped romaine. I topped this with an orange-basil vinaigrette.
Orange Basil Vinaigrette
· ½ cup olive oil
· Juice of 1 orange
· 1/4 c white balsamic vinegar
· 1/4 tsp salt, or as needed to taste
· 1/4 tsp black pepper
· 1 tablespoon chopped fresh basil
Squeeze the orange for the juice into a measuring cup containing oil, vinegar, salt, pepper and basil. Whisk to combine and pour over salad.
For the rest of the week the schedule is a bit off. I’m trying out some recipes from a new cookbook and then leaving town for a week to visit an old friend. Here is the abbreviated menu plan before I leave the family with a well-stocked refrigerator and pantry and hopefully the skills to use them.
Sunday-Roasted Beet and Orange Salad with grilled chicken and garlic roasted potatoes
Monday-Rice and Black-Eyed Peas with Fresh Crushed Garlic from Modern Spice.
Tuesday-Baby Besan Crepes (made with chickpea flour) with Potatoes from Modern Spice.
Wednesday-to-next-Wednesday I will post later what the gang came up with on their own for the week without mom. I’ve given them plenty to work with. I imagine there will be a stir-fry with cubed tofu, pasta with meat sauce using Tinkyada pasta, grilled chicken and steaks with baked sweet potatoes, stuffed baked potatoes, quesadillas with leftover grilled meat or black beans as filling, pizzas using frozen crusts, and rice bowls with veggies and grilled meat or beans. These are dishes they can make.
Monday and Tuesday I will be trying out recipes from Monica Bhide’s new Indian cookbook Modern Spice. While this isn’t a gluten-free cookbook, many of the recipes are naturally gluten free and full of flavor. There are several recipes that use garbanzo bean flour and I will try them since I have that on hand from my pasta making. I took Monica’s food writing class through the The Renegade Writer’s and she was a warm, delightful teacher. Her online course was full of great tips, interviews with cookbook authors and others in the field of food writing, and her own perspective as a cookbook author and magazine writer. I’ve chosen two recipes that are easy for someone living in rural Ohio to make without a lot of searching for ingredients. I’ll post on What’s for Dinner? Wednesday with the results of these recipes before I head out on another gluten-free foodie travel adventure.
Manda at Asparagus Thin is hosting the Menu Swap this week. Cheryl at Gluten Free Goodness has the rules and schedule for the swap and Laura always has hundreds of other menu plans.
Mmm, that salad sounds wonderful =D!
I’ll have to check out modern spice. I love Indian food!