Happy Fourth of July!
I hope you’re all getting your fill of picnicking, swimming, grilling and fireworks! We are headed out for a fireworks-watching party later this evening, as long as the wildfire smoke behaves itself tonight. My quinoa tabbouleh is made and resting in the refrigerator and the hard cider is waiting patiently by the door, ready to travel.
This week’s Gluten Free Menu Swap is hosted by Gluten Free Goodness and the theme is “Culinary Freedom”! This week I am taking the freedom to recycle a good portion of last week’s plan since we didn’t get to it! Below you’ll also see quite a few lettuce and kale salads. They are still both producing well in our garden since I have partially covered them with shade cloth. So we need to eat up!
Here at BR&T, the plan this week is:
Leftover Pizza! and salad – from last week’s menu, a recipe from Pete over at No Gluten, No Problem.
Tofu Stir Fry with rice – plus I will add some frozen lotus root that has been hiding in the back of the freezer.
Sausages with Napa Cabbage Salad – veggie sausage for the hubby and spicy Italian for me!
Red Lentil Dal with Kale Salad
Sausages with Jambalaya Rice and Salad – we’ll eat up the remaining sausages.
Chickpea Curry with rice or leftover quinoa
Hope you have had a pleasant holiday weekend – and here’s to a short work week! Woo-hoo!