Shabbat menu

[magid]

• grape liquid, rolls
  
• hummus
  
• roasted eggplant*^, red pepper*^, and red onion*^
  
• pot pie-esque dish: the end of the chicken* and root veggies*^ from RH, mixed with roasted red onions*^, carrots*^, and potatoes*^, also shredded cabbage*^ and lacinato kale*^, topped with white wheat*^ drop biscuits
  
• salad: apple*^, jicama, scallion, and pomegranate seeds topped with a dressing of honey^, chipotle mustard, and lime juice
  
• red sauerkraut*^
  
• sauteed baby bok choi*^ and yu toi with mushrooms, onion*^, garlic*^, ginger, and tofu^ marinated in Szechuan spicy sauce
  
• baked sliced apples*^ with walnuts (a few pecans), craisins, cinnamon, and honey^
  * organic
  ^ local

To bring to my lunch hosts, a green salad, of lettuce, red pepper, scallion, and jicama. Also made: turkey meatloaf with whole wheat bread crumbs, caramelized onions*^ and leeks*^, and baby artichoke hearts, topped with (kosher for Passover) ketchup. In other words, I realized I had some baby artichokes leftover from RH, and the ground turkey needed cooking. I'm thinking I'll not serve this tonight: there's plenty of other protein, and I've been hankering for meatloaf for weeks, making me feel rather territorial about it.

I baked all the winter squash last night, mashing each kind up separately for freezing (perhaps I'll have sunshine squash pie for turkey day; it's certainly orange enough!). I made another tray of the eggplant and pepper for snacking on today, so the eggplant is done. I have lots of root veggies left from this week's doubled farm share, though they will last a while. I might freeze some of the current sauerkraut and start a new batch, perhaps with some other veggies in it. I still have a bunch and a half of the kale (large bunches this week).

Current experiment: curing fresh green olives, found at Russo's. It seemed like an interesting challenge, figuring out what to do with them. Chef Google suggested water curing (soaking in water changed daily, for up to a couple of weeks), then brining. I'm not sure it's working as it should, given how some of them look a bit bruised now, but in any case, it'll be interesting to see how they turn out (perhaps it's another of those situations where the second try is much better than the first).

Comments

[(Anonymous)]

I've been hankering for meatloaf for weeks, making me feel rather territorial about it.

That is so cute!

Very nice food accomplishments and plans. I don't know how you do it! I am such an inefficient cook. And you make so many dishes, more complicated ones than mine, and much prettier-sounding, too!

I had to toss my kale from the other week; there were too many obvious crawly things, even after all the washing.

Have a wonderful Shabbat!

[(Anonymous)]

I was thinking about what I wrote about the kale, and it occurred to me and I worried that it might have come across as disapproval of use of kale, that I had concluded from my experience that kale is impossible to free of insects and should not be used.

I in no way meant that. What I wrote was about my frustration. Obviously you know how handle kale, and I wrote what I did with not only
admiration of your efficiency but also envy of your knowledge of how to deal with kale.

If what I wrote came across as i did not intend, I deeply apologize.

[magid.livejournal.com]

No need for apologies! I had assumed you got a bad bunch of kale, that's all.

I think the lacinato is a bit easier to check, being rather flattish, not ruffly. I'm not sure that the bugs like it less, but I assume they wash out more easily, or something.

I hope you had a lovely Shabbat.

[(Anonymous)]

Phew! Thank you so much.

I did in fact get the lacinato.

G'mar chatimah tovah.