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This post features two weeks worth of menus because I’ve been slacking–okay, not slacking, getting a veg dream job with Vegan Cuts!–and haven’t planned our meals. Now my newly cleaned fridge is chock-full of local veggies that need to be made into delicious vegan meals and here’s what I’m going to do with them.

The Farm Table Delivery

White Spring Onions
Mint
Red Leaf Lettuce
Sweet Potatoes
Bok Coy
Portobello Mushrooms
Strawberries

What I’m Going to Do With It (5/18-5/22)

Saturday – Vegan Chicken Nuggets (Ellwood Thompson’s, I love you) and slow-cooked greens
Sunday –  Zaalouk for lunch and Grilled Soy Curl Salad for dinner
Monday – Ginger Sesame Soba with Kale
Tuesday – Creamy Triple-Mushroom Fettuccine with Walnuts (“…this creamy, meaty pasta is a plateful of heaven.” Okay, I’ll take it.)
Wednesday – Bok Choy Stir Fry with soba noodles

The Farm Table Delivery

Spring Garlic
Fennel
Loose Red Beets
Cilantro
Spring Greens Braising Mix
Yellow Squash
Strawberries

What I’m Going to Do With It (5/23-5/29)

Thursday – Crunchy Baked Fennel and rice
Friday – Veg chicken nuggets and cajun squash
Saturday – Beetroot and greens
Sunday – Sweet Potato Ravioli with Tofu Ricotta
Monday – Grilled Soy Curl Salad
Tuesday – Sweet Potato Hash with Chipotle Seitan Sausage
Wednesday – Wild Card!

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