Food made for Sukkot, first days
Oct. 18th, 2011 02:51 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
magidchunks of fresh tuna baked with mustard dressing, topped with panko
boozy crumble: applesauce, boozy apples, and boozy cherries with walnuts and a butter crumb topping
stir fry: ground turkey with Szechuan spicy sauce, onion, yellow pepper, carrot, and kohlrabi greens
roasted carrots with cumin (for Thursday's dinner out)
Friday lunch (hosted at home; finished off a bottle of a wine I very much liked, a Baron Herzog 2009 white zinfandel):
black bean soup with sweet potato, cumin, and cayenne, then pureed
barley baked with tomato sauce, oregano, and cheddar
green salad with yellow pepper and feta
kohlrabi-carrot slaw with mustard-mayo dressing
Also, three heads of lettuce and a head of radicchio brought to my Shabbat lunch hosts. (Which was perhaps half of my lettuce; I'm finding it difficult to motivate to make salad for one once the weather's cooler.)
boozy crumble: applesauce, boozy apples, and boozy cherries with walnuts and a butter crumb topping
stir fry: ground turkey with Szechuan spicy sauce, onion, yellow pepper, carrot, and kohlrabi greens
roasted carrots with cumin (for Thursday's dinner out)
Friday lunch (hosted at home; finished off a bottle of a wine I very much liked, a Baron Herzog 2009 white zinfandel):
black bean soup with sweet potato, cumin, and cayenne, then pureed
barley baked with tomato sauce, oregano, and cheddar
green salad with yellow pepper and feta
kohlrabi-carrot slaw with mustard-mayo dressing
Also, three heads of lettuce and a head of radicchio brought to my Shabbat lunch hosts. (Which was perhaps half of my lettuce; I'm finding it difficult to motivate to make salad for one once the weather's cooler.)