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Food for Shabbat
Jul. 27th, 2007 06:21 pmWell, mostly for Shabbat. Partly, though, it's to stay on top of all the veggies, and making way too much for for Shabbat proper ensures that I have leftovers I can use next week, especially if it stays hot enough that cooking isn't appealing. Yeah, it's hotter than I'd like for cooking now, but Shabbat is a great motivator.
* local produce
To make later this weekend: corn* and black bean salad with cayenne, cumin, and lime dressing (read: I would make it for Shabbat, having already cut all the corn off the dozen ears from the farm share, but I am unaccountably out of black beans, and I'm feeling too lazy to get some before candlelighting, while lighter-colored beans just don't seem right); cucumber*, lemon, mint*, and feta salad; and I really should make a green salad, given the amount of lettuce still around.
What's left: some green cabbage, carrots, lettuce, some basil and tomatoes (though they'll likely end up in tomato sandwiches), cucumbers, garlic, and a leek. I've stopped Boston Organics for the next two weeks, so hopefully I'll be able swim out of the inundation.
Now that the last thing (the chicken) is in the oven, I should go for a bike ride or stop by the gym, but my knees are shouting at me enough to make those options much less appealing, despite the greater cooling possibilities. Perhaps a cooling-off shower and lying under a fan are in order now.
- grape liquid
- white wheat challah with flaxseed meal and multigrain flakes
- chicken thighs baked with carrots*, thinly-sliced potatoes*, green cabbage* and Walla-Walla onion*
- Napa cabbage* salad with slivered almonds and spicy rice vinegar dressing (rice vinegar, black pepper, olive oil, soy sauce, powdered ginger, a little powdered cayenne, sugar, and chives*)
- roasted eggplant*, zucchini*, summer squash, pepper*, and tomato, with basil* (which is to say, roasted ratatouille)
- jasmine rice with sauteed yellow chard*, callaloo*, and red onion, the juice and zest of two Meyer lemons (not local, but hand-carried from where they grew; does that count?), and pine nuts
- sauteed ( mushrooms )
- dry-fried green beans* with sea salt
- roasted ( fruit )
* local produce
To make later this weekend: corn* and black bean salad with cayenne, cumin, and lime dressing (read: I would make it for Shabbat, having already cut all the corn off the dozen ears from the farm share, but I am unaccountably out of black beans, and I'm feeling too lazy to get some before candlelighting, while lighter-colored beans just don't seem right); cucumber*, lemon, mint*, and feta salad; and I really should make a green salad, given the amount of lettuce still around.
What's left: some green cabbage, carrots, lettuce, some basil and tomatoes (though they'll likely end up in tomato sandwiches), cucumbers, garlic, and a leek. I've stopped Boston Organics for the next two weeks, so hopefully I'll be able swim out of the inundation.
Now that the last thing (the chicken) is in the oven, I should go for a bike ride or stop by the gym, but my knees are shouting at me enough to make those options much less appealing, despite the greater cooling possibilities. Perhaps a cooling-off shower and lying under a fan are in order now.