Have you ever seen a Ham Hock? Happy Halloween!

I've mentioned before my love for soup. I have always wanted to try making a split pea soup and recently stumbled upon an easy crock pot recipe for it. This was a combination I couldn't pass up - split pea, easy, crock pot. Done. I was off to the store to pick up a few things I didn't have handy in my well stocked pantry - Ham Hocks being one of them. I've never cooked with Ham Hocks before. To be fair, I don't cook with much meat and when I do it's the every day chicken, ground beef, and the occasional fillet or short rib. I bounced into Sprouts, eager to find this new ingredient and was directed to a case toward the back of the store. As I rounded the corner and laid my eyes on the Ham Hock, it wouldn't have surprised me to hear the theme from psycho start playing over the grocery store intercom. The Ham Hock looked like a large dog chew toy. It was a leg-like looking thing covered in a brown leathery skin and if you turned it to one angle you could see the bones and cartilage and stuff. I'm not sure what happened to me but I stood there in a bit of shock trying to grapple with the fact that I could not only in no way attempt to cook this, but there was no way I was going to touch it. I settled on a simple package of pork belly instead. I know it sounds crazy that I have no issue throwing a bit of pork belly into a crock pot with my split peas, but was horrified by the Ham Hock.
My husband would just laugh and chock this one up to the "complexities" of me, but I feel it's my duty to save others from the horror of Ham Hocks. Come to think of it they would make great Halloween props...

Luckily, this week's Co-Op box isn't scary at all....Mixed greens,spinach, garlic, zucchini, pumpkin, green beans, potatoes, parsley, persimmon, pomegranate, dates,and oranges.

Sunday
Pumpkin Patch Stuffed Shells
This is a really fun kid-friendly recipe you can make together as a family. You could substitute the pumpkin puree with roasted fresh pumpkin as well.

Uses; spinach, pumpkin

Monday
I'm going to be doing some funny and creepy dishes for the kids to munch on before they head out for trick or treating. I'll share these with you later this week.

Tuesday
Broiled Zucchini Stuffed with Gruyere and Feta
From Deborah Madison's Vegetarian Cooking for Everyone

I always have Gruyere in the fridge it's a great cheese for just about any kind of melting and mixing. These are more filling than you think so serve them with mixed greens and/or some Quinoa for dinner.

• 4 medium zucchini
• 2 teaspoons butter
• salt and pepper
• 1/3 cup feta
• 1/4 cup cottage cheese
• 1/4 cup Gruyere
• 1 eggs
• 1 tablespoon chopped parsley
• 2 teaspoons chopped marjoram
• 1 teaspoon flour

Preheat broiler. Lightly oil a baking dish large enough to hold the squash in a single layer. Prepare the zucchini for stuffing, halving each one and scooping out the flesh. Finely chop the zucchini and saute it in the butter, stirring frequently, until browned in places. Season with salt and combine with all the other ingredients.

Fill the zucchini and set side by side in the baking dish. Broil about 6 inches from heat until browned and heated through, about 20 minutes.

Uses; zucchini, parsley,mixed greens

Wednesday
Slow Cooker Split Pea Soup (NO Ham Hocks)

2 pounds split green peas, rinsed and picked through
1 medium onion diced
 1 celery stalk diced
 4 small carrots diced
4 cloves garlic or 1 tablespoon plus 1 teaspoon minced garlic
1 (1 ¼ pounds) pork belly or ham steak chopped/diced into small squares (or leave out for a veggie version)
10 cups chicken stock or canned low sodium chicken broth
2 teaspoons salt
1½ teaspoons coarsely ground black pepper

Combine all of the ingredients in the crock of a slow cooker and cover. Cook until the peas are creamy, stirring occasionally, about six hours on low. Remove the lid and stir using a wooden spoon. Mash the peas with the back of the spoon and adjust seasoning if necessary. Discard skin and bones. Serve hot.

Uses; garlic

Thursday

Hamburger Potato Pie
1 lb ground beef (I always cook with organic farm raised meats because they taste so much better. Since this is the focal point of this dish I encourage you to do the same here but it's not a necessity)
1/2 diced large onion
4-6 small to medium sized potatoes diced
2-4 small carrots diced small
1/2 cup of frozen peas thawed out under warm water
1/3 cup white wine
3-4 tablespoons rosemary or other savory herb you like
pre-made pie shell (I used Trader Joe's frozen pie shells)
Grated Cheddar Cheese (handful or so)
salt
pepper

Preheat oven to 350 degrees.
Put the thawed out pie crust into a greased pie pan. (I used a metal deep dish pie round).

Saute onion in olive oil until it appears translucent. Throw your carrots in as well and saute a bit until beginning to be tender. Put ground beef in the pan with the onions and carrots and cook up until brown, chopping up into smaller pieces as you stir. Right before you turn the heat off pour wine into the pan.
While the hamburger is browning roast rosemary and potatoes in a separate pan until they are cooked through and browning. Put the potatoes in with the meat and carrots mixture and then stir the peas in.

Pour the meat and veggies mixture into the prepared pie crust pan and cover with the cheese. Cook in the oven for about 25 minutes or until crust looks golden brown. Let cool a bit then serve pie slices with green bean salad.

Warm Green Bean Salad
Wash beans and line then butt them up against the knife to get the ends even, then cut them off (easier and faster than doing them one at a time). Cook the beans in salted boiling water, drain on a paper towel, then while still warm add olive oil. When ready to serve toss with lemon juice and fresh herbs.

Uses; Green beans and potatoes

Friday
Leftovers and Avocado and Orange Salad with Pomegranates and Pistachios
 
1 very small red onion, sliced into thin rounds, about 1/3 cup
2 tablespoons white wine vinegar
1 bunch watercress
1 small pomegranate
3 citrus fruits
2 kiwifruit
1 large avocado
grated zest and juice an orange
sea salt and freshly ground pepper
2 tablespoons extra virgin olive oil
1/4 cup roasted pistachio nuts, coarsely chopped
 
1. Toss the onion rings with the vinegar and set them aside in the refrigerator. Sort through the watercress and discard the large, heavy stems. Rinse under cool running water, spin dry, then wrap in a towel and refrigerate until ready to use.
2. Cut the pomegranate into quarters, then break out about 1/2 cup of the seeds. Working in the sink, gently squeeze a tablespoon or so of juice from the remaining pomegranate and set it aside. Peel and section the oranges. Neatly peel and thinly slice the kiwi. Peel and cut the avocados into neat chunks.
3. To make the dressing, combine the zest, 1/4 cup orange juice plus 1 tablespoon pomegranate juice, and 1/4 teaspoon salt, then whisk in the oil.
4. Loosely arrange the watercress on a plate with the orange sections (minus their juice). Add the kiwi, avocado, and onions, which will be pickled by now, then pour the dressing over all. Season with pepper and garnish with the pistachio nuts.
 
Uses; Pomegranate, Oranges

Saturday
Here's a yummy looking recipe I found for the persimmons if your feeling like trying something new on this weekend day.
Steamed Persimmon Pudding with Silky Persimmon Puree

Life is a Smorgasbord

Websters Online dictionary defines "smorgasbord" as;

smor·gas·bord noun

[singular] 1 : a meal with many different foods that are placed on a large table so that people can serve themselves : buffet

2 : a large mixture of many different things

 

This month is shaping up to be a smorgasbord of food, friends and family. Last weekend I took a break form the every day to spend some quality time hiking, biking, eating and talking with two of my girlfriends. It was such a nice diversion and I walked away with my "well" filled up and my body tired but relaxed. The week that followed was full of all things kid and work related. This weekend has been a nice chance to reconnect and share meals with family. I didn't find time to do the Fall Detox I was hoping for and I'm late posting this week's blog, but sometimes when life is "a large mixture of many different things," you have to be flexible and go with the flow! I am grateful for the variety that life serves up and the opportunity to learn from it's many lessons.

 

This week's Co-Op box seems to be abiding by this same smorgasbord concept with green ccabbage, spinach, rosemary, basil, eggplant, red potatoes, broccoli, dates, Asian pears, crimson apples and oranges.

 

 

In keeping with the theme, this week's menu will be a variety of old and new recipes and some variations on meals. Somehow this week's menu turned out mostly vegetarian. I'm including some of my favorite recipes for the fall as well. Whether you make them this week or throughout the holidays, they're nice recipes to have around.

 

Before October slips away, I'll have to make my all time favorite Pumpkin-Honey Beer Quick Bread. I love this recipe because it's delicious, uses pumpkin (one of my favorite ingredients) -  and makes two loaves for easy freezing. I make this every year and have it around for breakfast, gifts, school appreciation days etc.

 

I've been wanting to try Daphne Oz's Gladiator Oatmeal and I think I'll give it a whirl this week using some of the rosemary we got in this week's box.

 

Gladiator Oatmeal
1/4 cup cooked steel cut oats
1/4 cup chopped shallots
1 sprig rosemary, chopped
3 dates, chopped
3 slices tofu Canadian bacon, chopped
3 teaspoons olive oil
salt and pepper to taste
Cook the steel cut oats as directed on the container. Saute the shallots, rosemary, dates, and tofu Canadian bacon in the olive oil until shallots are translucent and Canadian bacon is heated. Mix into steal cut oats (or serve over brown rice, millet, etc.), add salt and pepper—cayenne or red pepper flakes are great for a little extra kick—and enjoy! Not only is this recipe easy to make, you'll love the combination of sweet and savory, and the presence of protein, fat, sugar, and complex carbohydrate will be sure to power your life in the lion ring!

If you're looking for ways to use this season's dates (I know I'm always on the hunt for new date ideas) this recipe is ridiculously yummy - very sinful but a nice treat and another favorite.


Cranberry and Carmel Date Bars

Makes about 54

1 cup cranberries
2 tablespoons PLUS 1/2 cup sugar, divided
2-1/3 cups flour, divided
2 cups rolled oats
1/2 cup packed light brown sugar
1/2 teaspoon baking soda
1 cup butter or margarine, melted
1-1/2 cups chopped dates
1/3 cup chopped walnuts, toasted
1 cup caramel ice cream topping

Preheat oven to 350 F. In small bowl, combine
cranberries and 2 tablespoons sugar; set aside. In medium bowl stir together 2 cups flour, oats, 1/2 cup sugar, brown sugar, and baking soda. Stir in melted butter, blend well. Reserve 1 cup crumb mixture. Press remaining crumbs in
bottom of 9x13-inch baking pan. Bake 15 minutes. Sprinkle dates, walnuts and cranberry mixture evenly over crust. Stir together caramel topping and remaining 1/3 cup flour; drizzle over fruits and nuts. Sprinkle with reserved crumb mixture. Return to oven for 20 minutes or until lightly browned. Cool in pan on wire rack. Cut into bars.

Sunday

This recipe landed in my inbox about the same time I picked up the co-op so I'm going to give it a try and see if it was in fact meant to be....

Broccoli-Basil Mac and Cheese

I'd consider making this with delicate squash (skin on) next time, to cut the prep-time on the squash. Play around with the cheese blend if it's more convenient for you -Anna's recipe calls for Cheddar and Manchego, but I always have Gruyere on hand, so I swapped that in. I would also use the creme fraiche vs. the sour cream. Don't cut back on the cheese! I separated it into two square dishes and am freezing one for later.

Serves 8 - 10.
Adapted from Hungry? The innocent recipe book for filling your family with good stuff by Anna Jones, Vanessa Hattersley

Prep time: 35 min - Cook time: 25 min

1 small butternut, acorn, or other winter squash, peeled, seeded and cut into tiny chunks
olive oil
1 bunch of basil, stems removed
2 slices good brown bread, stale or dried out in the oven
1/2 a small head of broccoli (100 g / 3.5 oz), roughly chopped
4 tablespoons creme fraiche or sour cream
~ 1 3/4 cups / 3.5 oz / 100 g grated white cheddar cheese
~ 1 3/4 cups / 3.5 oz / 100 g grated Gruyere cheese
a large handful of (yellow) cherry tomatoes
3 cups / 300 g dried (whole wheat) macaroni elbows

Preheat your oven to 400F / 200C with a rack in the middle. Put a large pot of water on to boil.
Place the squash on a large baking sheet, drizzle with a bit of olive oil, sprinkle with salt and pepper, and bake for about 20-25 minutes, or until golden.
In the meantime, pulse half the basil, all of the bread, the broccoli and a lug of olive oil in a food processor until you've got a fine crumb. It'll be a bit damp - that's o.k. Transfer to a small bowl and give the processor a rinse.
In a separate bowl, combine the creme fraiche and grated cheeses.
Place the cherry tomatoes in the food processor with the remaining basil. Pulse a couple times to break things up, then add to the creme fraiche mixture and stir well.
Boil the pasta in well-salted water for a bit less time than the package suggests - you want it ever so slightly undercooked. Drain, reserving a big cup of the hot pasta water for later use. Return the hot pasta to the pan and add the cheese mixture to it. Add the squash and give it a good stir. Add pasta water to thin the sauce to the consistency of cream. It can be a bit runny as the pasta will soak it up in the oven.
Transfer everything to a large baking dish or casserole. Sprinkle the green breadcrumbs evenly across the top and bake for 20 -25 minutes or until the topping is crunchy. Remove from the oven, and wait 10 minutes before serving.

Uses; Broccoli and Basil

Monday

Quinoa-Spinach Bake

Roasted red potatoes with Rosemary and Garlic

 

Uses; Spinach, Rosemary and Red Potatoes

 

Tuesday

Fish Tacos with Cabbage Slaw

Refried Black Beans

• 4 cups very thinly sliced green cabbage
• 1 cup chopped plum tomatoes
• 1/3 cup thinly sliced green onions
• 1/4 cup chopped fresh cilantro (optional)
• 2 tablespoons fresh lime juice
• 5 teaspoons extra virgin olive oil, divided
• 1/2 teaspoon salt, divided
• 1 pound tilapia fillets
• 1 teaspoon chili powder
• 8 (6-inch) corn tortillas

• Combine first 4 ingredients in a large bowl. Add juice, 1 tablespoon oil, and 1/4 teaspoon salt; toss well to combine.
• Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle fish evenly with chili powder and remaining 1/4 teaspoon salt. Add fish to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove from heat, and cut fish into bite-sized pieces.
• Warm tortillas according to package directions. Spoon about 1/4 cup cabbage mixture down the center of each tortilla. Divide fish evenly among tortillas; fold in half. Serve tacos with remaining cabbage mixture.

Uses; Cabbage

Wednesday
Leftovers

Thursday
Baked Eggplant with Feta Cheese and Tomatoes
Salad and bread

Preheat oven to 375
1-2 eggplants sliced lengthwise and scored on the cut side in a crisscross pattern
1/3 cup olive oil
2-3 ripe tomatoes peeled, seeded and chopped or a can of diced tomatoes
2 ounces feta cheese
1/2 teaspoon dried oregano

Heat the 3 tablespoons oil in a large skillet. Add the eggplant, cut sides down, and fry over medium heat until golden. Fry the second sides for a few minutes, then remove to a plate and season with salt and pepper. Wipe out pan. Heat 1 tablespoon oil in the skillet, add tomatoes and cook over medium high heat until they've broken down into a chunky sauce. Season with salt and pepper.

Set the eggplants, cut sides up and snugly side by side, in a baking dish. Crumble the cheese over the tops, spoon the tomatoes over the cheese and sprinkle with the oregano. Cover and bake until the eggplant is tender, about 40 minutes. Uncover and bake 5 more minutes.

Uses; Eggplant

Friday
Off

Saturday
Skillet Tofu Parmigiana

By the way...as you're carving those pumpkins, remember how healthy those seeds are! Rinse the gunk off and put them on a baking sheet. Cover in olive oil and salt and bake until brown at 375 degrees.

Tips

We enjoyed the Gratin last night and hope many of you did as well. If you haven't tried it yet here's a couple tips..
* I have a lot of spinach to use so I chopped some up, let it wilt in a warm skillet and added it to the Gratin.
* I had a lot of peices of bread (the heels of many loaves) laying around that I hate to waste but don't want for a sandwich. I made bread crumbs out of them by cutting them up, adding some chopped up Oregeno (you can use any herb you like) and throwing them in a food processor.

I blended to course crumbles and then spread out on a baking sheet covered in parchment paper. I melted about 2 tablespoons butter and then dribbled that over the top before baking for about 30 minutes or until they look toasted and browned. You'll want to stir them once or twice as the 30 minutes goes by.

You can use these on top of the gratin for an added crunch or freeze them in a ziploc bag for another time.
I do this frequently so I never have to buy bread crumbs. You can add them to a simple pasta, top casseroles, or crunch up your salads with them!

Bread

I mentioned last week that I was feeling like making bread. This week was really busy and the weather was nuts, but I settled in tonight and made Dill Bread with last week's dill.

Tip: Wrap your fresh herbs (this works with lettuce and other veggies as well) in a damp paper towel and store in a plastic bag and they'll last much longer.

This is a recipe that Jennifer from Garden of Eden shared last year and I love it. I double the batch and freeze the second loaf or gift it.

1/4 cup warm water (105 to 115 degrees F)
1 envelope dry yeast
1 cup whole milk cottage cheese, room temperature
1/4 cup chopped fresh dill
1 large egg
1 teaspoon unsalted butter, melted
1 1/2 teaspoons salt
1 teaspoon sugar
1 teaspoon dill seeds (I leave these out)
2 1/4 cups unbleached all purpose flour

Pour 1/4 cup of water into large bowl; sprinkle yeast over. Stir to blend. Let stand until yeast dissolves, about 10 minutes. Whisk cottage cheese, chopped dill, egg, butter, salt, sugar, and dill seeds. Add 2 1/4 cups flour, 1/2 cup at a time, stirring until semi-stiff dough forms (do not knead). Cover bowl with plastic. Let dough rise in a warm area until doubled, about 1 hour.

Butter 8-inch bread pan. Punch down dough. Form 6 inch rounds (my dough is always pretty sticky still). Transfer dough round to prepared pan. Let dough rise uncovered in warm draft-free area until almost doubled in volume, about 45 minutes.

Position rack in center oven and preheat to 350 degrees F. Bake until bread is golden and sounds hollow when tapped, about 40 minutes. Turn bread out of pan, let cool and slice!

Autumn-ish...?

It's October and it was 85 and 95 degrees here in San Diego this week. Today it was 75 and foggy. My wardrobe and the local farms are both experiencing a bit of schizophrenia...is it Spring? Is it Summer? Jacket? Shorts? Strawberries? Swiss Chard? Squash?

The seasonal calendar still says it's Autumn and that's a good excuse for me to make soup. Admittedly, I'll find an excuse to make soup no matter what season it is. I have included my favorite recipe in this week's meal plan. It makes a big batch. Remember to freeze some for a night your not feeling up to being in the kitchen. Have it with a big bowl of strawberries and you won't worry what month it is or what to wear!

This week's Co-Op box brings; Lettuce, green beans, fennel, leeks, zucchini, mixed greens, limes,asian pears, jujubees, reed avocado, and strawberries.

I wanted to be sure to share a recipe for JuJubee tea and found this one that also includes Asian Pears. There are so many benefits these little unknown fruits provide. I found it to be delicious.Try it in this tea and see what you think...better sleep? Better digestion? Cold and Flu minimizer? Enjoy!

(adapted from Salem Ranch Jujube tea)
1 Asian pear
1 slice Ginger
12 dried jujube chopped
1 Tbsp Trethowan Organic infusion tea or your favorite tea
8 cups water
Put jujube, pear and ginger in a large pot .Add the water and bring to a boil, simmer for 10 more minutes. Add the tea and let infuse for 5-10 minutes.

Uses; Asian pears and jujubees

Sunday

This is a very forgiving and tasty recipe. If you don't have these ingredients modify it with what you have. It's a great way to use up produce. I make a big batch and eat it all week or freeze some for later.

Autumn Vegetable Soup
from Still Life With Menu by Molly Katzen
5 to 6 servings
Ingredients
2 T butter or oil
1 ½ c chopped leeks
1 ½ c quartered Brussels sprouts
1 large carrot, chopped
1 stalk celery, chopped
1 large potato, chopped
1 c peeled chopped acorn or butternut squash (and/or pumpkin and/or sweet potato or zucchini)
¾ t salt
freshly ground black pepper, to taste
cayenne, to taste
1 to 2 large cloves garlic, crushed
3 c stock or water
1 c (packed) chopped Swill chard or collard greens
1 large tomato, chopped
1 bell pepper, chopped --- any color
1 ½ t dried dill
½ t each dried marjoram and basil
2 t soy sauce
1 T fresh lemon juice
½ c sour cream or yogurt, room temp (optional)
sunflower seeds, and avocado for garnish
minced fresh parsley, for garnish

Directions
1] In a kettle or Dutch oven, cook the first 11 ingredients (up to and including garlic) over moderate heat, covered, for 10 to 15 minutes. Stir occasionally.

2] Add stock or water. Bring to a boil, lower to a simmer. Cover and let it cook slowly until everything is tender (another 15 to 20 minutes.)

3] Add Swiss chard or greens, tomato chunks, and bell pepper. Simmer about 5 more minutes.

4] Add herbs, soy sauce, and lemon juice, and continue to simmer another 3 to 5 minutes.

5] If you choose to add the sour cream or yogurt, stir it in just before serving. Garnish each bowl with sunflower seeds and parsley.

Uses; Zucchini, leeks, tomato, avocado

Monday
Leek, Scallion, and Fennel Gratin
From Deborah Madison's "Local Flavors"

3 large leeks, white parts only
2 fennel bulbs, about 6 ounces each
salt and pepper
1 1/2 tablespoons unsalted butter
1 bunch scallions, including and inch of the greens, sliced
1/4 cup chopped fennel greens
1 teaspoon grated lemon zest
2 large eggs
1 1/2 cups milk or half-and-half
1/2 cup freshly grated Parmesan or Gruyere cheesePreheat the oven to 375 degrees.  Lightly butter a 2-quart gratin dish. Chop the leeks into 1/2 inch pieces and wash them well in plenty of water, separating the rings.  Let them soak while you trim and quarter the fennel.  Slice the fennel very thinly, including the core.  Bring a skillet of water to a boil; add the fennel and a pinch of salt.  Simmer until the fennel is translucent, about 2 minutes, then drain. 

Melt the butter in a wide skillet.  Lift the leeks out of their soaking water and add them to the pan along with the fennel. Season with 1 teaspoon salt and cook over medium heat, stirring frequently, until the leeks are tender, about 10 minutes, adding the scallions after 5 minutes.  Add the fennel greens and lemon zest, taste for salt, and season with pepper.  Scrape the veggies into the prepared dish.

Beat the eggs and milk together and add 1/2 teaspoon salt plus the cheese.  Pour it over the veggies, then bake until the top is browned here and there in places, about 40 minutes.  Let rest for a few minutes and serve. 
Uses; Leeks and  Fennel

Tuesday
Grilled Zucchini with Sea Salt
There are 3 versions of this recipe and when served with quinoa or rice and the mixed greens, it makes for an easy, light meal. You can grill these on an indoor grill too.

Uses; Zucchini, tomato, and/or mint depending on what version you make

Wednesday
Leftovers

Thursday
Green Bean and Shallot Ravioli Salad (Adapted from Whole Living Magazine)
Serve this with some crispy bread or a light salad

Course salt and freshly green pepper
8 oz green beans, trimmed
12 oz fresh or frozen cheese ravioli
3 Tbsp extra virgin olive oil
2 shallots
2 Tbsp sliced almonds, toasted
lemon juice

Cook beans in a pot of well salted boiling water until just tender about 3 to 5 minutes. Remove the beans with a slotted spoon and slice in half. Add Ravioli's to water and cook until done.
Meanwhile heat oil in a skillet over medium high heat. Add shallots and cook until golden and crispy about 2 minutes. Add beans, ravioli, and almonds and toss to coat. Season with salt, pepper and lemon.

Uses; Green beans

Friday
Pizza Pie
This recipe could be modified with any ingredients you like. Leftover veggies would be a great healthier version.

Saturday
Off

More with Oregano and Zucchini

I had some leftover chicken from the Yogurt Marinated Chicken I posted a couple weeks ago. I decided to take it and chop it up into some pasta and have a Greek-ish pasta dish last night. Here's the recipe in case you're looking for ways to use up your Zucchini and Oregano from last week in a quick and easy meal. You could easily leave the chicken out and make this vegetarian. The boys ate this right up...

Boil pasta of your choice (I used whole wheat curly pasta).

While the water is boiling cut up a whole zucchini into bite sized pieces and brown up in a large saute pan  with some olive oil. Add a 28 oz can of San Marzano diced tomatoes (don;t drain them). Chop up 2-3 full stems of Oregano and add to the pan. Let this all come together and get juicy. I added a couple ladles of the pasta water to the pan also to get some juice going.

Then add about a cup or so of Feta cheese and the pasta and mix.

Simple and yummy with some good fresh favors.

Nesting

I realized this week that I've been nesting. Replacing old silverware with a new set, throwing out the odds and ends of my plates and bowls, and throwing out the lamp I've always hated. I'm stocking the pantry and I even bought a set of biscuit cutters?! (Remember; baking and I don't mix, pun intended).

If I knew better I might think there was another little one on the way, but I know that's not possible (phew!) Then a friend sent me a "save the date" for a night in December and it hit me...it's Autumn and the first days of October. Weeks before the holidays begin.

What started a couple weeks ago as a realization that the saesons, and my appetite, are quickly changing has somehow become an unconscious need to get the cave spruced up and stocked before everyone hibernates under the (Christmas) tree!

I found myself really relating to an article I read this week in Yoga Journal about Fall Detoxing. "The body should be telling us all the time what to do and what not to do - it knows what's good for it and what is not" "The key is to get out of your own way." It's the latter part I've been struggling with lately - getting out of my own way. I am too busy multi-tasking; e-mails, laptop, iPad, texts, kids school stuff, work stuff, the list goes on....to actually hear what my body and my intuition are telling me.

I'm looking forward to slowing down and tuning into what things I can be doing (or maybe not doing) to make my life the best it can be. I can feel myself naturally starting to slow down now that it's in my awareness. I'm planning on giving the Fall Detox a whirl the week of 10/17. I would love to to share the experience with anyone who is interested. Meanwhile I'm "stocking up" on supplies for the detox!

I'm feeling like trying some bread recipes out this weekend...I'll share the successes and failures as I progress!

This week's box is scheduled to have the following; lettuce, squash, swiss chard, oregano, tomatoes, sorrel,spinach, fuji apples, dates, jujubes and oranges.
.
Sunday
Risotto with Sorrell and a Shredded Salad of Many Greens adapted from Deborah Madison's cook book Local Flavors

For the risotto2 tablespoon unsalted butter
1 large new red onion, finely diced
6 ounces sorrel (3-4 cups trimmed leaves)
salt and freshly ground pepper
1 1/2 cups Arborio rice
6 cups simmering vegetable or chicken stock
1/4 cup creme fraiche or cream
Parmisian
a couple ounces of goat cheese (optional)

Melt the butter in a saute pan add the onions, and cook over medium heat, stirring often, for about five minutes. Add the sorrel and cook until it has collapsed into the onion after several minutes. Season with a pinch of salt.
Add the rice, stir it about, and cook for 1 minute.
Pour in 2 cups of the hot stock. Simmer until it has been absorbed, then add the rest, one ladle-ful at a time. Stir energetically and continue adding liquid after each addition is absorbed.
When the rice is tender, stir in the goat cheese, taste for salt and pepper, and serve.
Season with salt and pepper if needed and top with parmesan.

For the salad:Shred up whatever interesting herbs you have around and add them to a handful of mixed lettuces. You can use the sorrel, mixed lettuces, spinach and some spearmint. Deborah suggests napa cabbage (crunchy), butter lettuce (tender), dandelion greens (bitter), parsley, radish leaves, etc. The idea is to mix it up with flavors and textures.Wash and dry the greens, then pour over your favorite vinaigrette.

Uses; Lettuce, sorrel, spinach

Monday
Squash Casserole and Bacon Cornbread

Uses; Squash


Tuesday
Black Bean Tostadas with Greens
Whole wheat tortillas
2 Tablespoons olive oil
small onion diced
1 1/2 cups cooked black beans or a 15 oz can
2 teaspoons paprika
1/2 teaspoon oregeno
4 cloves garlic minced
1 1/2 lb. Swiss Chard ribs removed, chopped
Optional; salsa, tomatoes,queso fresco, cilantro, sour cream

Toast or warm the tortillas
Cook onion until soft. Add beans, paprika, and oregeno. reduce heat and cook 10 minutes.
Heat a bit mre oil over medium heat and cook garlic, stir in chard and season with salt and pepper.

Wrap bean mixture and chard in the tortillas and top with toppings.

Uses; Oregeno, Swiss Chard, tomato


Wednesday
Leftovers

Thursday
Meatless Winter Chili
    Use any leftover squash or tomatoes you have in this too!

Friday
Off

Saturday
Barley Gumbo

1/4 cup olive oil
2 ribs celery, finely chopped
1 onion chopped
salt and pepper
3 tablespoons flour
1/2 bunch swiss chard, stems and leaves chopped and seperated
1 cup pearl barley
5 ounces baby spinach
1/2 bunch escarole

In a dutch oven, heat the oil over medium-high heat. Add the celery and onion and cook, stirring occasionally, until softened, about 5 minutes; season with salt and pepper. Add the flour and cook, stirring often, for 5 minutes. Add the swiss chard stems or spinach and cook for 1 minute. Stir in the barley and 6 cups water and bring to a boil. Lower the heat, cover and simmer until the barley is just tender, about 30 minutes.

Working in batches, add the spinach, escarole, and swiss chard leaves, stirring the greens until wilted between each addition. Season with salt and pepper.

Uses; Chard and spinach

Garlicky Lasagna Monday

When Max (my 4 year old) got home tonight he proposed to me...he asked if he could marry me a couple weeks ago and I told him I would have to see a ring first! He said he was going to make me a pink triceratops ring but instead he found this lovely gem in the toy box. (Very Kate Middleton-esque I think). He got down on one knee and everything. It was pretty fabulous. A great way to end a Monday!

We celebrated with Monday's menu of Garlicky Spinach Lasagna. It was quite tasty and I thought I would share some pictures and the salad dressing that complimented the red butter lettuce with diced tomatoes.

The lasagna had a few more steps and a few more pans than I like on a Monday, but it was worth it and perfect for the special occasion!

The lasagna calls for pesto. Jennifer from Garden of Eden shared a great recipe last week and in case your looking for the ol' standby, here's the basic basil, pine nuts, garlic recipe. I like to freeze it in an ice cube tray or egg tray and then pop them out when I need them as the week or the month goes on.

2 cups packed fresh basil leaves

2 cloves garlic

1/4 cup pine nuts

2/3 cup extra virgin olive oil

kosher salt and freshly ground pepper

1/2 cup pecorino or Parmesan cheese

Combine the basil, garlic, and pine nuts in a food processor or blender and coarsely chop. Add olive oil gradually as it processes until smooth and incorporated then add pecorino or Parmesan.

Here's the salad dressing. I make a bunch ahead and keep it around...saves me money on salad dressing (I don't like any of the store bought stuff anyways!)

Mustard vinaigrette

1/2 cup red wine or champagne vinegar

2 teaspoons Dijon mustard

1 1/2 cups extra virgin olive oil

1 teaspoon whole-grain mustard

Mix together and keep in refrigerator for up to two weeks