Menu Plan - Week of August 29

Monday: Roasted Butternut Squash Soup (I will use canned coconut milk instead of the cream) and Zucchini Carpaccio

Tuesday: Shrimp wrapped in Prosciutto and Lentils with Tomatoes and Onions

Wednesday: Italian Wedding Soup in the Crock Pot (recipe to come), Green Salad

Thursday: Zucchini Pasta with Parma Sauce (I will use coconut oil instead of the butter and canned coconut milk instead of the cream)

Friday: Chicken Scaloppine with Marsala (recipe to come), Green Salad

Saturday: Braised Lamb Shanks, Green Beans and Eventually Instant Mashed Potatoes

Sunday: Butternut Squash Ravioli with a Sage Brown Butter Sauce (I will use my recipe for Allergy-Friendly Pasta Dough, and I will omit the cheese altogether and use coconut oil for sauteing and casein-free ghee for the sauce) and Apple, Dried Cherry and Walnut Salad with Maple Dressing (I will use Soy-Free Veganaise, omit the granulated sugar altogether and olive oil)

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