Time for weekly meal planning. We're going shopping a day earlier than last week, so I have some carry-over. Here is what I currently need to use up: SO MANY CUCUMBERS from our awesome neighbors' garden, a couple handfuls cherry tomatoes from our own plant, an entire green cabbage, green onions, and baby spinach. Here is what I'm making:
Dosa with Aloo Masala and a cucumber/tomato salad
Chilli-Garlic Noodles
Cheese Pizza and Crudites with Homemade Ranch Dressing
Veggie Summer Rolls with Peanut Lime Sauce
Loaded Spinach Salad and Black Bean Burgers on Pretzel Rolls with Chipotle Mayo
Tofu Po'Boy Sandwiches and Crudites with Homemade Ranch Dressing
Garden Pretzel Sandwiches and Vegan Cream of Broccoli Soup
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