Menu:

Honey Glazed Salmon
Cabbage, Sour Apple, and Cherry Slaw
Blue Cheese and Chive Potato Salad

Menu:

Mustard and Herb Grilled Pork Tenderloin
Stuffed Zucchini over Turnip Greens and Toasted Bulgur
Marinated Giant White Beans

Menu:

Zucchini Ribbon Salad
Ploughman’s Platter

Recipe Highlight: Zucchini Ribbon Salad

1 medium Zucchini, shaved into ribbons using peeler
4 Juliet Tomatoes, cut into 1/2 in. rounds
1 Tbsp. Pine Nuts
1/4 c. Torn Fresh Basil
1 oz. Shaved Parmesan
Juice from 1/2 fresh lemon
1 Tbsp. Red Wine Vinegar
Salt/Garlic Pepper to taste

Place Zucchini in bowl with lemon, vinegar, salt, and garlic pepper. Toss to coat zucchini. Plate zucchini ribbons with remaining ingredients.

Menu:

Crispy Baked Eggplant Parm
Stewed Artichoke Hearts, Kale, and Tomato
Baked Gnocchi

Recipe Highlight: Crispy Baked Eggplant Parm

I modified this recipe:

http://www.foodnetwork.com/recipes/sandra-lee/crispy-eggplant-parmesan-recipe/index.html

*Mostly I cut down on fat and cheese suggested.

Menu:

White Roughy Citrene
Watermelon, Basil, Cabbage Slaw over Kale Ribbons
Sourdough Bread

Menu:
Smokey Tomato and Garlic Artic Char
Braised Kale topped with Fresh Tomato
Creamy Onion and Kale Soufle

Menu:
Crispy Sesame-Peanut Salad mixed with Wheat Noodles
Garlic Ginger Tempeh

Menu

Filet of Bison
Swiss Chard and Garlic
Basil Parmesan Tomato halves
Roasted Cauliflower Puree
Grilled mushroom and veg

Recipe Highlight: Roasted Cauliflower Puree

1 head Cauliflower
2 cloves garlic, minced
1/2 c. Buttermilk
1/2 c. Veg stock, reduced sodium
Salt/Pepper to taste

Heat oven to 425 degrees. Cut or tear cauliflower into small uniform pieces. Place on baking sheet in single layer. Roast for 20 minutes until cauliflower begins to brown. Remove from oven and cool. Once cool, add cauliflower and remaining ingredients to food processor and run until smooth.

Menu:

Chimichurri Salmon
Kale, fennel, and blue cheese slaw
Roasted Purple Asparagus
Whole Wheat Naan

Menu:

Parmesan and Chive Polenta topped with
Balsamic grilled Portobello Mushroom
Braised Turnip Greens
Grilled Red Onion
Roasted Tomato

Menu:

Whole Wheat Spaghetti topped with
Zucchini ribbons, Summer Squash, and
Fresh Tomato tossed in a Citrus Basil Emulsion
Lightly sauted Button Mushrooms

Recipe Highlight: Citrus Basil Emulsion

1 Lemon, zest and juice
1.5 Tbsp. Fresh Basil, finely chopped
1 clove garlic, minced
2 Tbsp. olive oil
1 Tbsp. White Wine Vinegar
1/4 c. Fresh Parmesan, grated
Salt and Pepper to taste

Whisk all ingredients and toss with food of choice.

Entire recipe= 476 calories, 43g. fat, 643mg. sodium, 4 carbohydrate, 18g. protein,

Menu:

Wilted Kale
Curried Eggplant
Garlic Roasted Chickpeas