Shabbat food

[magid]

• grape liquid, rolls with flaxseed meal
  
• fresh pea*^ soup with onions, rice milk, and mint
  
• sauteed spinach*^ and turnip greens*^ with dill*^, garlic scapes*^, onions, and feta on pizza
  
• smashed turnips*^
  
• kohlrabi*^ slaw dressed with lemon* zest and juice, salt and pepper (thanks to those who suggested slawification: already sampled, and very yummy)
  
• sauteed cabbage*^, kohlrabi leaves*^, lacinato kale*^, onion, and carrot with Tofurky Italian sausage
  
• strawberries*^
  
• raspberry sorbet with strawberry sauce*^
  * organic
  ^ local

Still to use up: lettuce, mini zucchini, and garlic scapes, plus last week's radishes. I should make a green salad with some of this, but I find it difficult to make salad for one. Also, reminder to self: need to get Shabbat candles.

Also exciting: the thunder rumbling closer...

Comments

[(Anonymous)]

Yum! A very farm-fresh kind of meal.

Isn't your flaxmeal also organic?

Does making salad for more-than-one and eating it over a few days work for you?

Shavua tov.

[magid.livejournal.com]

A meal sponsored by the colors green and white :-)

Bob's Red Mill brand doesn't say it's organic on the label that I noticed.

The kind of salads I make tend to wilt and become unappealing for eating later. At least, the lettuce based ones (Israeli salad, cucumber salads, grain-based salads, and such last fine), which is my getting-through-it challenge just now.

Shavua tov.