Food for Shabbat

[magid]

almost-chowder: onion, rutabaga, potato, corn, salmon*, and rice milk
roasted beets and rutabaga with onions**
stir-fried collards and spinach with onions and spicy ground turkey
wild rice
fruit compote: cranberries and strawberries*** baked with local honey, lemon juice, and zest

If I make a green salad for one, it will have red leaf lettuce and arugula with jicama and grapefruit.

* Which is another way of saying that I decided to make chowder late enough that if I wanted fish, it was whatever was in the freezer.
** Which was going to have been roasted potatoes, zucchini and onions, except I made them last night and ate them for breakfast this morning.
*** Picked last year at the farm^.
^ I'm trying to eat down the freezer before the farm share starts^^.
^^ Except for the cranberries, which I need to have available year-round^^^.
^^^ Everyone's got their obsessions. Cranberries are one of mine.

Comments

notes

[magid.livejournal.com]

Salmon is not what I want in chowder after all. Or perhaps it was insufficiently thawed before putting in. Either way, the texture wasn't great, but it did make a decent salmon salad.

I need to remember that the beets from Russo's do not taste as good as farm share beets; best to wait.

The turkey and greens felt particularly good; I think I hadn't eaten enough protein for the exercise I did last week.

I made far too much wild rice (1 cup makes a *lot*). No inspiration yet how to use it.

The compote came out a bit more liquid than I'd've chosen, but the right balance between sweet and tart, so I'm calling it a success.