I have moved to an all-in-one, meal-in-a-box format this Spring. It seems to be the best way to keep reheating as simple as possible for my clients. I used to offer the mains with choice of soups and sides, but I think it got too complicated that way–too many menu choices to make and then the assembly later– and most of my families are time-starved to begin with!
What do you think??
Coconut Chana Saag
Chickpeas, tomatoes, Lacinato kale, ginger, garlic, onions, turmeric, coconut milk, lime, cilantro, basmati rice
Portobello Stroganoff
Organic Portobello caps, garden peas, onions, garlic, tamari, sour cream, touch of sherry, GF pasta
Thai Green Curry Bowl
Coconut-roasted tofu, mixed vegetables, herbs, green curry, coconut milk, Florida organic brown rice
Scaloppini Marsala
Scaloppini, cremini mushrooms, onion, garlic, Marsala sauce, steamed spinach, mashed sweet potatoes
Adzuki Quinoa Bowl
Adzuki beans, mixed peppers, onions, garlic, chili and cumin, tri-colored quinoa, cilantro-lime chimichurri
Franks and Beans
Smoky, hand-crafted and steamed franks, baked beans, homemade barbecue sauce, creamy coleslaw
Sesame-Grilled Tofu
Organic pressed tofu, tamari, toasted sesame oil, Szechuan broccoli, red peppers, onions, black rice
Black Bean Burgers
Black beans, cilantro, cumin, green onions, cilantro-lime mayo, honey-mustard kale salad on side
Grits, Greens and Beans
Sauteed green kale, shallots, garlic, simmered black-eyed peas, tomatoes, smoky grilled polenta cakes
Firehouse Chili with Gluten-Free Corn Muffins
Red beans, tomatoes, peppers, onions, garlic, chili powder, lime sour cream, GF corn muffins
Mushroom Lentil Sloppy Joes
Cremini mushrooms, French lentils, onions, green peppers, rich tomato sauce, Ezekiel whole-grain buns, creamy coleslaw on the side
Barbecue Tempeh
Smoky oven-roasted tempeh with homemade barbecue sauce, sweet corn, zucchini, bell peppers, GF cornbread
Hearts of Palm Cakes
Hearts of palm, mirepoix, bell peppers, parsley, roasted sweet potatoes, Creole remoulade
Great variety! It’s hard to be that varied when you are cooking for yourself. I usually make a meal for the week and then have it everyday and by Wednesday I’m ordering takeout. I might start freezing the meals for the following week.
I agree on that, Vic! When just cooking for me and my husband we are pretty simple and will eat the same thing a few times. I do like to freeze extra when I have it for those super-busy or super-lazy weeks! Thanks for stopping by and taking the time to comment 🙂