Lagusta's Luscious - upcoming meals

	Here are the meals that are coming up in the next few weeks. Because I use only the freshest organic local produce, variations in the meals are always possible (but not probable!): July 8 Seitan and mushroom stroganoff Braised fennel and white beans Feijoada (Brazilian rice and beans) with seasonal vegetables Garlicky kale Chinese steamed buns with dipping sauce Spinach salad with sesame peanut dressing Soup: minestrone Salad dressing: lavender-balsamic vinaigrette Dessert: Almond macaroon galette with strawberries July 15 Korean barbecued tempeh with bok choy and rice noodles Sea vegetable salad with sesame dressing, black sesame seeds, and Hawaiian red sea salt Chickpea bouillabaisse with fennel, artichokes, and rouille sauce Raw beets with orange-coriander vinaigrette Grilled tofu pockets stuffed with greens Rice noodles in pumpkin seed oil sauce Soup: Malaysian laksa soup with rice vermicelli Salad dressing: Lemon-rosemary vinaigrette Dessert: Lemon cupcakes with lavender icing and sugared flowers July 22 Red Bhutanese rice with baby vegetables in coconut-lemongrass sauce Thai-spiced baked tofu triangles Fennel-olive pastries* Greek salad with cucumbers, cherry tomatoes, and pickled peppers Polenta torte with duxelles and puttanesca sauce Sautéed garlicky greens with olives Soup: Spicy peanut soup with mustard greens Salad dressing: Fresh Italian dressing Dessert: Not-too-sweet pistachio baklava with cardamom and rosewater July 29 Stir-fried bok choy with mushrooms and tofu Hot and sweet sesame nori triangles Smoked refried beans with roasted tomatillo salsa Spanish rice Mixed vegetable korma (almond cardamom sauce) with tofu, basmati rice and cilantro chutney Mustard green saag Soup: Poblano corn chowder Salad dressing: Tapenade and basil dressing Dessert: Peanut butter sandwich cookies August 5 Tofu paprikash with homemade “sour cream” Pesto pasta salad with artichoke hearts, olives, and pine nuts Mixed vegetable wat (African stew) with teff (an African whole grain) Mellow greens with Moroccan-spiced vinaigrette and olive oil-fried almonds Persian tempeh with fennel, broccoli, and pomegranate Mushrooms stuffed with mushroom-walnut pâté Soup: Summer three sisters soup Salad dressing: Indian dressing with warm spices Dessert: Ginger hazelnut squash cake with berry jam filling August 12 Bengali vegetables with red lentils and jasmine rice Curry-scented mushrooms Coconut curried tempeh with greens Marinated tofu salad with sesame dressing, sesame seeds, and Chinese cabbage Herbed artisanal calzones with pesto Marinated vegetables Soup: Callaloo (Caribbean vegetable and greens soup) Salad dressing: Carrot ginger dressing Dessert: Plum berry crumble August 19 Peperonata (sweet peppers, onions, herbs, and olive oil) with whole wheat pasta Mixed lettuces with creamy avocado “ranch” dressing, red onion, and cherry tomatoes Barbecue baked beans with cornbread Cole slaw with almond “mayonnaise” Eggplant and oyster mushrooms in garlic sauce with black forbidden rice Caramelized tofu Soup: Tom kha (coconut milk soup) with mushroom and banana flower Salad dressing: Chai vinaigrette Dessert: Blueberry (or blackberry) crostata with lemon curd (rustic fruit tart) August 26 Spinach-eggplant lasagne with heirloom tomato sauce Caesar salad with sourdough croutons and nori Southern-style collard greens with sweet potatoes Black-eyed peas and rice (Hoppin’ John) Chinese bean curd skin rolls Brown rice and dipping sauce Soup: Chilled lemon zucchini soup with lemon and herbs Salad dressing: Fresh apple and parsley dressing Dessert: Chocolate cake with coconut filling and chocolate ganache