lunch club
Tuesday, January 5, 2010
roasted pepper, chickpea and sweetcorn pepian
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At charis working
vegan mac and cheese
spicy tofu with polenta
tofu spinach lasagna
noodles with peanut and ginger sauce
no queso quesadillas
gratin dauphinoise with wild mushrooms
orzo pilaf with roasted red peppers and peas
burmese style curry with yams mushrooms and ginger
split pea soup
mussamun curry with peanuts potatoes and cardamom
home fried potatoes
paneng curry with wheatballs and wild lime leaves
creamy polenta with mushrooms
pasta salad with veggies, pine nuts and fresh herbs
better than tuna salad
paht thai
aloo parathas (potato-stuffed breads)
chickpeas and pasta with stir fried vegetables
rice pilaf with cilantro and jalape
rice pilaf with red lentils, peas and pearl onions
rice pilaf with cashews black pepper and coconut
roasted garlic and vegetable salad
panamanian empanadas
green vegatables with quinoa
roasted pepper, chickpea and sweetcorn pepian
spinach with black beans
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