Menu: Cook for Good Summer Challenge, Week 2

Here's the menu for week 2 of the summer Cook for Good Challenge. This week, we're going to cook all of our meals from scratch using recipes from Wildly Affordable Organic. You'll be using the skills you learned last week and eating some of the food you made then too.

day	meal	menu
1	breakfast	toasted Good Whisk Bread, peanut butter, tea
	lunch	Bean Salad with Fresh Corn, Peppers, and Tomatoes with black beans; cantaloupe
	snack	carrot sticks
	dinner	rotini with Southern Summer Pesto, Grilled Summer Squash Two Ways, watermelon, Ginger-Glazed Carrot Cake
2	breakfast	toasted Good Whisk Bread, peanut butter, tea
	lunch	Cuban Black Beans, Rice, tomato, cucumber
	snack	cantaloupe
	dinner	Pizza with Bell Peppers and Onions (2 slices), cucumber, Feel-Good Peach Cobbler
3	breakfast	toasted Good Whisk Bread, peanut butter, tea
	lunch	Pizza with Bell Peppers and Onions (1 slice),  extra biscuit from making the cobbler, carrot sticks, cantaloupe, Vanilla Yogurt
	snack	walnuts and raisins
	dinner	Bean and Tomato Stew with Pinto Beans, Rice, Grilled Summer Squash Two Ways, Feel-Good Peach Cobbler
4	breakfast	toasted Good Whisk Bread with peanut butter
	lunch	Bean and Tomato Stew with Pinto Beans topped with Yogurt, Rice, Grilled Summer Squash Two Ways
	snack	watermelon
	dinner	Noodles in Spicy Peanut Sauce with Summer Vegetables, blueberries, Feel-Good Peach Cobbler
5	breakfast	Oatmeal, two eggs, Vanilla Yogurt, tea
	lunch	Noodles in Spicy Peanut Sauce with Summer Vegetables, blueberries
	snack	Ginger-Glazed Carrot Cake
	dinner	Hummus, Garlic Flatbread with tomato, cucumber, and Spicy Yogurt Sauce; watermelon
6	breakfast	toasted Good Whisk Bread, peanut butter, tea
	lunch	Hummus with Garlic Flatbread, tomato, bell pepper, and Spicy Yogurt Sauce
	snack	Vanilla Yogurt, blueberries
	dinner	rotini with Tomato Sauce with Summer Squash, Green Beans Vinaigrette, Chocolate Pudding
7	breakfast	toasted Good Whisk Bread, peanut butter, tea
	lunch	Stoup with half-serving each of pinto beans and chickpeas, carrot, peach
	snack	bell pepper
	dinner	rotini with Tomato Sauce with Peppers and Onions, half-ounce each of Parmesan and mozzarella, Garlic Flat Bread, cucumber, blueberries, Chocolate Pudding

Update on Jul 22, 2011 by Linda Watson

I've updated the menu to show the big cooking day and the pizza dinner on Sunday instead of Saturday. This moved a few other dinners around.