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
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