Summertime Vegetarian Menu Plan – Week 3
Ingredients
2-3 T. reduced-sodium soy sauce
2 t. honey
2 t. sesame oil
1 t. ground ginger
Sriracha sauce, to taste
8-oz. lo mein egg noodles*
1 T. extra virgin olive oil
2 cloves fresh garlic, minced
2 c. cremini mushrooms, sliced
1 red bell pepper, seeded and julienned
1 carrot, julienned
1/2 c. snow peas
3 c. baby spinach Continue reading
Ingredients
1 T. extra virgin olive oil
1 medium white onion, diced
28-oz. can crushed tomatoes
3 garlic fresh cloves, minced
1 T. dried basil
1 T. dried oregano
2 t. dried parsley
Salt and freshly ground black pepper, to taste
10-oz. package frozen spinach, thawed and well drained
15-oz. ricotta cheese
2½ c. shredded mozzarella cheese, divided
½ c. Parmesan cheese, freshly grated
1 large egg
12 lasagna noodles, cooked according to package directions and cooled Continue reading
