Summertime Vegetarian Menu Plan – Week 3
Ingredients
3 red bell peppers, tops/seeds removed
3 yellow bell peppers, tops/seeds removed
2 T. extra virgin olive oil
1/2 yellow onion, diced
1 c. bell peppers, diced
1 c. mushrooms, cremini, diced
2 cloves fresh garlic, minced
1 zucchini, diced
1 yellow squash, diced
2 cups wild rice, cooked
1 14-oz. can diced tomatoes, drained
2 T. tomato paste
Salt and black pepper, to taste
1 c. fresh baby spinach, loosely packed
1 c. Parmesan cheese, divided
1/2 c. mozzarella cheese, shredded
1 8-oz. can tomato sauce Continue reading
Ingredients
4 c. cooked brown rice
1 yellow onion, diced
4 stalks celery, chopped
½ green pepper, seeded and diced
4 cloves garlic, minced
2 T. extra virgin olive oil
1 14-oz. can diced tomatoes, undrained
2 15-oz. cans red kidney beans, rinsed and drained
1 c. organic vegetable broth
½ t. cayenne pepper
1 t. paprika
1 t. dried oregano
1 t. dried thyme
2 dried bay leaves
Salt and ground black pepper, to taste Continue reading
