Menu Monday!


Monday!  Another weekend just whizzed by.  We had a blast up in Virginia on Saturday.  Elizabeth’s first trip to the zoo was a success!

In unrelated news, I finally have a Twitter account.  I’m learning the ropes, so if you’d like to follow me and give me tips, I’d appreciate all the help I can get!  And I promise I’ll follow you back!

Shameless plug over.

The menu this week has some new-to-me items.  I’ve been craving Asian food (instead of Mexican, for once) and wanted to try to make Spicy Basil Tofu.  Then, the current issue of Cook’s Illustrated arrived, and it had a recipe for Singapore Noodles.  Sounded interesting, and will hopefully satisfy my cravings!

If this is your first time visiting for Menu Monday, then welcome!  This is where I share my weekly dinner menu, along with recipes.  We are a vegetarian family, so if you are also meatless, or looking for ideas for a Meatless Monday, then you’re at the right place! For more information on how I menu plan, look at this.

California BLT’s
(Blog post coming soon!)

Spicy Basil Tofu
(Haven’t tried before, but adapting from this recipe from Cooking Light)

Mexican Pizza
(From Field of Greens, pg. 180)
I should do a recipe post on this too – this pizza is amazing!

Tomato Pesto Pasta
(See previous post for recipe)

Tacos with Peach & Raspberry Cobbler for dessert

Singapore Noodles
(From Cook’s Illustrated)
Unfortunately you can only view the recipe if you subscribe. If it’s good, I’ll try to post it!

Paninis with Leftover Tomato Pesto

*Grocery store this week: Food Lion

Need ideas for dinner?  Follow my Pinterest board – it’s where I save all of my dinner ideas!

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Cup of Tea Recipe | Tomato Pesto


Oh man, I love this pesto.  It screams summer at me!  I’m not a huge fan of the traditional pesto because this one has ruined me.

Do you see these ingredients?  That’s all you need to make the yummiest dinner!  And, with summer produce coming, it’s even MORE tasty with in season tomatoes and basil.20140521-235946-86386193.jpg

I love a dinner that can be whipped up in about 5 minutes.  And it’s all done in the food processor!20140521-235947-86387040.jpg


You can actually make this pesto faster than it takes to cook your pasta!


Yum!  Want to make it?  This really easy recipe is below!


Tomato Pesto
Adapted from Cook’s Illustrated

1/4 c Walnuts
12 oz Grape or Cherry Tomatoes
2 Garlic Cloves (or more if you’re a garlic fan!)
1 tsp Red Pepper Flakes (optional)
1/3 c Olive Oil
1/2 c fresh Basil Leaves, julienned
1/2 c shredded Parmesan Cheese

Put the first four ingredients in the bowl of a food processor.  Pulse until blended (15-20 pulses).

Slowly stream 1/4 c of the Olive Oil while the food processor is in the On position.  Shut off the processor and check/taste the pesto.  The pesto should be a creamy consistency, but you should not see the oil pooling.  If you think it needs more oil, turn the food processor back on and add the rest of the oil.

Spoon the pesto into a serving bowl.  Stir in the basil and parmesan cheese.  Serve over top of favorite pasta (I like penne with this).

If you choose to make this ahead of time, don’t add the basil and parmesan cheese.  Wait to add those until serving.  Store in the refrigerator until ready to serve.

Leftovers are delicious as a sandwich or panini spread.