Food for Shabbat dinner

[magid]

• grape liquid, whole wheat rolls
  
• kalamata hummus
  
• roasted zucchini*^ (not enough time/focus to bake it on polenta rounds)
  
• green salad*^ with cucumber*^, radicchio*^, and whatever else looks interesting in half an hour :-)
  
• sauteed greens (chard*^ and beet*^) with panch phoron
  
• curried cauliflower* with chickpeas (nuts?) not made
  
• garlicky*^ broccoli* with mushrooms* and ground chicken (TJ's was out of ground turkey), plus Szechual spicy sauce
  
• nuts, dried fruit, frozen fruit bars, etc.
  * organic
  ^ local

Brought to my lunch hosts: salad fixings, including much lettuce, radicchio, cucumber, and basil.

Also in the oven: half a turkey breast topped with cranberry chutney, over a bed of onions*, nectarines*, and apricots*. (Read: I haven't been having enough easy protein around, so I'm trying to remedy that. I also picked up eggs and vegan sausages. Hopefully I won't get to this point again, because I was having a hard time on my bike ride today from lack of calories, specifically proteins, but not enough in general. And the cheese I have around just doesn't appeal in the humidity.)

Also from this week's vegetable tide: grape tomatoes eaten out of hand; eggplant roasted with potato and onion, eaten with some Greek-style yogurt; roasted golden beets and carrots eaten with a touch of feta.

Still to use: cauliflower (I'm thinking curried, with chickpeas, if it doesn't get roasted), some garlic and onions (alliums always get used up somehow :-). And that's it, amazingly.

Comments

[(Anonymous)]

Such a lovely selection of food!

I made a cauliflower curry just last Shabbat. An eggplant and cauliflower curry, actually.

This week I used some of the bottle of coriander I had bought for making the curry in an eggplant and zucchini saute.

The chick peas are an easy protein too, no?

Shavua tov.

[magid.livejournal.com]

Thank you.

Eggplant and cauliflower sound yummy together. I'd thought about putting the cauliflower with the eggplant and potatoes I was roasting, but there wasn't enough room.

Chickpeas are an easy protein (once acquired, of course :-). I don't have any grains around to pair them with, though. (Read: I totally forgot to get rice at Trader Joe's in the erev Shabbat mad dash for proteins.)

Hope your week has started well.

[(Anonymous)]

Thanks! You make me feel proud for having thought of the pairing. They were indeed good together, but the cauliflower was so yummy it made the eggplant pale in comparison.

I had improved on making this particular curry since the previous and first time. And that time was with just eggplant. Also, I liked it that layering the cauliflower on top of the eggplant in the curry and putting the lid on the pan allowed the cauliflower to steam and separate steaming was not necessary.

I can't help but snack on the plain chickpeas whenever I make hummus!

Thank you for your kind wishes.