Another week, another set of hungry bellies.  The last couple of months have been wicked busy, which means lots of hastily created ‘cheater’ dinners, some fast food and a few evenings of ‘breakfast for dinner’ in the most un-sexy terms possible.  Hello, oatmeal, cereal and toast!

So we’re ramping it up this week with some great farmer’s market finds from the Houston Highland Village Market.  Adam has been selling vegan tamales and other goodness with Radical Eats there lately, making it the perfect outing:

• A gorgeous bunch of escarole (what I’m most excited about this week)
• 2 bunches of fresh carrots
• Celery
• 1 dozen local eggs (that almost look like Easter eggs, so pretty and colorful)
• Cremini and portabello mushrooms
• 4 turnips (left over from last week’s market visit)

So let’s talk meal plans for the week:

• Fried egg sandwiches with Grateful Bread chardonnay mustard, Penzey’s Sunny Paris spice blend and Paragon Cheddar
• Vegan meatloaf with braised escarole and smashed potatoes
• Wheat loaf for tacos, lunch sandwiches and sliced up to be smothered in mushroom gravy
• Parsnip and carrot griddlecakes with green beans
• This mushroom ‘escargot’ recipe from Smitten Kitchen – oh mah gah

I’m super excited about snagging a copy of Isa Chandra Moskowitz’s latest vegan cookbook Appetite for Reduction. So far, Adam whipped us up a great big pot of lentil and root veggie dal and it was a hit to be sure.  What are you cooking from this week?