Food last Shabbat, and other recent food
Jul. 22nd, 2008 06:34 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
magidI had a dinner invitation, so I was making food for lunch only. It's a different dynamic, especially in the summer when I'd rather not leave a hot plate or hot water urn on.
There were leftover roasted veggies, which I turned into fancy open-faced sandwiches: split a When Pigs fly hard roll with sesame, put roasted veggies, halved grape tomatoes, bits of mozzarella, and big leaves of basil on top. I couldn't think what condiment would've been right (other than pesto, of which I had none), and it was fine without (and pretty :-).
Also done with this week's veggies:
1. Sautee onions*, lacinato kale*^, carrots*^, and cauliflower* with ground turkey and Szechuan spicy sauce (note to self: get more Szechuan sauce).
2. Make some of the Trader Joe's brown rice-black barley-radish seed combo with collards*, carrots*, and some brown rice miso*. Serve with bits of mozzarella melted underneath. (Still have some of this.)
Still to do:
1. Cucumber*^ salad with mint*, feta, and lime* (since there weren't organic lemons available, and when I'm using the zest, I'm particularly careful to buy organic); hopefully the lime-for-lemon substitution will be fine.
eta Or possibly use the cucumber part of this Thai salad recipe.
2. Figure out what I'd like to do with what's left: a head of fresh garlic*^ (stalk useful for soup), the rest of the grape tomatoes* and zucchini*^, two new onions*^, and a baby bok choy*. First thoughts include roasting (except for the bok choy), or some kind of ratatouille, or pizza. Or if truly uninspired,
Also, I should get some fresh fruit. Dried is nice, but it's definitely juicy fruit weather!
* organic
^ local
- grape liquid, rolls^
- kalamata hummus
- potato* salad with scallions^, peas, black pepper, mayo, and balsamic vinegar
- roasted eggplant*, zucchini*^, onion*^, and garlic* with oregano
- sauteed red cabbage*^, carrot*^, onion*^, garlic*, and ground turkey with chipotle mustard and black pepper
- frozen fruit bars
There were leftover roasted veggies, which I turned into fancy open-faced sandwiches: split a When Pigs fly hard roll with sesame, put roasted veggies, halved grape tomatoes, bits of mozzarella, and big leaves of basil on top. I couldn't think what condiment would've been right (other than pesto, of which I had none), and it was fine without (and pretty :-).
Also done with this week's veggies:
1. Sautee onions*, lacinato kale*^, carrots*^, and cauliflower* with ground turkey and Szechuan spicy sauce (note to self: get more Szechuan sauce).
2. Make some of the Trader Joe's brown rice-black barley-radish seed combo with collards*, carrots*, and some brown rice miso*. Serve with bits of mozzarella melted underneath. (Still have some of this.)
Still to do:
1. Cucumber*^ salad with mint*, feta, and lime* (since there weren't organic lemons available, and when I'm using the zest, I'm particularly careful to buy organic); hopefully the lime-for-lemon substitution will be fine.
eta Or possibly use the cucumber part of this Thai salad recipe.
2. Figure out what I'd like to do with what's left: a head of fresh garlic*^ (stalk useful for soup), the rest of the grape tomatoes* and zucchini*^, two new onions*^, and a baby bok choy*. First thoughts include roasting (except for the bok choy), or some kind of ratatouille, or pizza. Or if truly uninspired,
Also, I should get some fresh fruit. Dried is nice, but it's definitely juicy fruit weather!
* organic
^ local