Weekly Menu and Ingredients List~!

Here is a copy of What I plan on making this week and the ingredients and Links for each:
(its not very neat)

I plan to merge the colorful veg fajitas and avocado tacos into one recipe.... and still debating on the Arugula Pesto

Menu (Jan 4-10)

Colorful Vegetable Fajitas (allrecipes.com) ( Blend with Avocado tacos )

Ingredients
8 (8in) flour tortillas
Veg Oil
Red Onions
1 Green Bell Pepper
1 Red Bell Pepper
1 Yellow Squash
Salsa
Monteray Jack Cheese
Fresh Cilantro


Arugula Pesto

Ingredients

2 Cups Packed Arugula Leaves
1/2 cup walnuts
1/2 cup fresh parm
6 Garlic Cloves

Cilantro Pesto

Ingredients
2 cups, packed, of cilantro, large stems removed
1/2 cup blanched almonds
1/4 cup chopped red onion
1/2 teaspoon chopped and seeded serrano chile
1/2 teaspoon Kosher salt
1/4 cup olive oil

Method
In a food processor, pulse the cilantro, almonds, onion, chile, and salt until well blended. With the food processor running, slowly add the olive oil in a steady stream.
Add more oil as needed for your use.
Makes about 1 cup.
Whatever you don't use, you can freeze. Line a ice cube tray with plastic wrap and fill in the individual cube spaces with the pesto. Freeze and remove from the ice tray, put in a sealed freezer bag for future use.


Butternut Squash Risotto
6-8 cups vegetable broth (6 cans)
5 Tbsp unsalted butter, divided into 4 Tbsp and 1 Tbsp
1 small onion, finely chopped
2 cups butternut squash, peeled, and finely diced
2 cups arborio rice (can substitute medium grained white rice, but arborio is preferred)
1 cup dry white wine (such as Sauvignon Blanc)
1 cup freshly grated Parmesan cheese
2 Tbsp chopped chives or garlic chives
Salt


Avocado Taco’s

3 avocados - peeled, pitted, and mashed
1/4 cup onions, diced
1/4 teaspoon garlic salt
12 (6 inch) corn tortillas
1 bunch fresh cilantro leaves, finely chopped
jalapeno pepper sauce, to taste
2 Organic Tomatoes
1-2 cups blackbeans


Bow-Tie Pasta with Tomatos and Pine Nuts

* 2 Cups Bow Ties
* 1 Chopped Onion
* 2 Stalks Celery, chopped
* 1/4 Cup Sliced Black Olives
* 1 T. Pine Nuts
* 1-2 Cloves Garlic
* 1 Quart Canned Tomatoes
* 1/2 Sliced Red Pepper
* 1/2 Cup Feta Cheese
* 1 Sliced Zucchinni/Cucumber
* 1/4 Cup White or Red Wine
* 1 Tblsp. Pesto ( Optional)
* Olive Oil


Vegetarian Minestrone

* 3 tablespoons olive oil
* 3 cloves garlic, chopped
* 1 sweet onion, chopped
* 5 stalks celery, sliced
* 5 carrots, sliced
* 6 cups vegetable broth
* 1 pkg. chopped tomatoes
* 1/2 lb fresh green beans, trimmed & cut
* 1 can kidney beans, drained
* 1 bag fresh spinach, ready to eat
* 3 zucchini, halved and sliced
* 1 can cannelloni beans, drained
* 1 1/2 teaspoons dried oregano
* 1 tablespoon dried basil
* 1 tablespoon dried parsley
* Salt and pepper to taste
* 1/2 of a 1 lb box ditalini pasta, cooked
* 2 tablespoons grated Parmesan cheese for topping (optional)
* 1 tablespoon olive oil (optional)



Salad Pizza


Authentic Mushroom Taco’s

1 teaspoon ground cumin
1 teaspoon chili powder
2 cloves garlic, minced
1/4 cup vegetable oil
20 ounces brown mushrooms, roughly chopped
Salt and freshly ground black pepper
2 medium tomatoes, diced
1 small onion, diced
1/2 jalapeno pepper, finely minced
1 lime, juiced
2 Tablespoons fresh cilantro leaves, chopped
8 small corn tortillas
Cilantro sprigs