By Fredrica Syren:
Finally I’m over jetlag and feeling inspired to cook. Our homestead is in full harvest feast so all our meals are around what is ready to be harvested and what needs to be eaten right away. Most of our meals are served with a mixed salad of a side of raw veggies. We’re starting the week with the Greek dish moussaka because we have lots of eggplants that need to be eaten. Some of our meals will be eaten when out and about so I’ll make foods easy to be bring like the pesto potatoes that are mixed in a mixed salad and is a huge hit with my kids as well as pizza rolls. This week I’m excited to try a new recipe for vegan frittata from another site.
Monday:
Moussaka served with tzatziki and flat bread
Tuesday:
Wednesday:
Thursday:
Dinner and friends!
Friday:
Saturday:
Pizza rolls served with a large mixed salad
Sunday:
Vegan Spinach and potato frittata
Dessert:
