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
Serves 8 - 10.
Adapted from Hungry? The innocent recipe book for filling your family with good stuff by Anna Jones, Vanessa Hattersley
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.
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
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.
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 chunksPreheat your oven to 400F / 200C with a rack in the middle. Put a large pot of water on to boil.
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
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
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.
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.
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