LEE'S WEEK OF EATS

Lee's Week of Eats is a Menu Plan I bring to you every Friday.  Just a little slice of inspiration to get your weekend going.

Monday:
Stewed white beans with tomatoes and rosemary
Fresh poppy seed rolls
Apple walnut and endive salad
Pear crisp with creme anglaise

Tuesday:
Chinese-style tofu en papillote with chives, cashews and green chilies
White Rice
Steamed spinach with garlic
Almond brittle with sea salt and lavender (for dipping your piece of brittle into -- just try it!)

Wednesday:
Garlic Rosemary Roasted tempeh
Basil mashed potatoes
Steamed green beans
Arugula salad

Thursday:
Whole wheat penne with no-cook tomato sauce (sauce on the side)
Grain sausage
Steamed broccoli

Friday:
Polenta Mini Pizzas
Butter lettuce salad with garlic croutons, red onion slivers, tomatoes and lemon vinaigrette

Poppy Seed Rolls (for Monday's supper)

adapted from How to Cook the Perfect Day by Nikki McClure
2 tablespoons active dry yeast
1 1/2 cups lukewarm water
1 teaspoon sugar
3 cups millet flour, divided
3 cups unbleached all-purpose flour, divided
1/2 cup melted butter
1/4 cup molasses
2 teaspoons salt
2 tablespoons poppy seeds

Sprinkle yeast into water.  Add sugar and let stand for 5 minutes.  Mix in 1 cup each of the flours.  Cover with a dish towel and let rise for 1 hour. 

Beat together the melted butter, 1/4 cup molasses, salt and poppy seeds.  Add to yeast mixture.

Knead in the remaining 2 cups each of the flours, adding 1/2 cup at a  time.  Knead for about 15 minutes, until the dough feels soft.  Roll dough in an oiled bowl and cover.  Let it rise in a warm spot for a few hours or more, until the dough has doubled in size.  Tear off pieces and form into little rolls.  Let dough rise one more time. 

Bake in a preheated oven at 425 degrees for 15 to 20 minutes.