How to make a Shabbat menu

[magid]

1. Invite a some people. Have all of them be out of town or otherwise busy, so food is whatever inspires without the added benefit of guestage.
   
2. Look at what is left from the farm share pickup.
   
3. Realize that it's mostly greens, though only one lettuce. Start thinking about cooking all possible (ie, non-lettuce) greens.
   
4. Choose not to go shopping for fill-in items.
   
5. Figure out combinations of vegetables that go together with the current condiments and other ingredients.
   
6. Decide that the remaining fruit should be baked into a dessert.
   
7. Cook.

What made the cut:

• sauteed onions, spinach, and arugula, with pine nuts and feta
  
• sauteed collards and chard with sweet potato, chickpeas, hot sauce, and preserved lemon
  
• barely-steamed snap peas
  
• cucumber-tomato salad, perhaps with some lettuce [which is to say, the salad isn't assembled yet]
  
• cinnamon-apple upside down cake, riffed off this recipe, except that (a) I sauteed slices of apple in butter, brown sugar, cinnamon, and nutmeg, and put them on the bottom, (b) I ran out of white sugar (instead of the maple sugar/syrup), so the last half cup is brown sugar, (c) I ran out of vegetable oil, so a third of it is olive oil, and (d) I added cinnamon and nutmeg to the batter, plus (e) I don't think Greek-style yogurt was intended, but that's what I had, so the dough was drier, less flowing than regular cake batter (closer to drop biscuits)

Left from this week's share: lettuce; either I'll have enough leftovers to carry me to Wednesday, or I see a stop at Russo's in my future.
What ingredients I need to replenish: flour (any kind(s) that appeal, since I barely have any), white sugar, vegetable oil, dried beans other than chickpeas, soy sauce.

Comments

[perldiver.livejournal.com]

That sounds really tasty. Beats what I normally do when I "cook":

"Hmmm, what's in the fridge? Leftover rice from Chinese three days ago, an egg, some cheese, a bit of random Chinese food...not sure what type, maybe moo shu?...and some spinach I bought four days ago. Ok, throw it in a pan, apply heat, stir, eat."

My method produces sustenance, but yours seems to produce food. Congrats. :>

[magid.livejournal.com]

Thanks!

I've used leftover rice and whatever veggies are around, plus some eggs; it can turn into something pretty nice, depending what you're in the mood for.

Someday it would be nice to cook for you.

[perldiver.livejournal.com]

Well, that work really well because it would be nice to eat whatever you cook for me. ;>

[magid.livejournal.com]

...and the next time you'll be in Boston that your time isn't wholly taken up with parties is...?

[perldiver.livejournal.com]

Yes, I suppose I should arrange such a time, shouldn't I? :>

It would be awesome to see all my Boston friends, especially the ones I don't see much. I'll look for a weekend that I can take off soon.

[breedingimperf.livejournal.com]

drop upside down apple biscuits? I'll be right over...

And did you really saute the arugula? What does that do to the flavor? texture? I'm fascinated.

Let me know if you need kale or beets - they're sadly mouldering in my fridge. Sigh. But I did sneak the celeriac into a soup! But any number of magid-happy veggies are going unloved over here. Come shop in my fridge! Please!

[magid.livejournal.com]

Sauteed arugula is rather like sauteed spinach, with a bit more bite. Given your general preference for not completely cooked spinach, I doubt it would suit your palate, but cooking it partly in the heat of pasta, for instance, may work for you.

Beets would be lovely (I'm still awash in greens enough that kale doesn't appeal nearly so much). Or you could pickle them, you know; Eldest even liked the ones he had here. Currentlee has the recipe we used, but I know it had rice vinegar and sugar, plus spices.

Congrats on getting the celeriac into soup! If you have celeriac, potato, and/or rutabaga, you can make a potato-esque salad with boiled cubes of them. Or my usual solution of roasting...

[powerfrau.livejournal.com]

Sounds yummmyyyyy.