this week’s lusciousnesses

Lusciousnesses? Why not.

I washed all the containers that usually hold all the truffle cups this week--such a great feeling.

Here’s what’s on the menu for this week:

  • Deconstructed pesto pasta: summertime at its most simple and friendly.
  • Eggplant Niçoise (stuffed eggplant halves): olivey and rich, really this is an entrée pretending to be a side dish.
  • Thai coconut curried tempeh with greens: Once I ate this meal pretty much very night for a year. People would come to my house and say “oh. Coconut curried tempeh.” It’s filled with vibrant Thai flavors, thick rice noodles, local veggies, and homemade chickpea tempeh, and I have yet to get tired of it.
  • Beet and raspberry salad: super super fresh, with an orange vinaigrette and pretty baby garden herbs, this salad needs to be eaten as soon as you get the delivery for maximum freshness–I’m picking up the raspberries Monday and they are delicate and tender little dudes.
  • Herbed artisanal calzones with pesto: calzones! And pesto twice in a week! It is August, after all. Usually I fill these with a mixture of marinated artichoke hearts, roasted veggies, and olives…but I can’t say that another inspiration might not strike. There are some glorious tomatoes around, so maybe I’ll make a quickie tomato sauce for them.
  • Calabacitas (Southwestern sautéed summer squash, onions, and peppers): a shout of happiness about local produce in the form of a meal.
  • Soup: Callaloo (Caribbean vegetable and greens soup): with amaranth greens, and okra is there is any nice okra around, this is a lovely summery soup.
  • Salad dressing: Carrot ginger dressing: the health food restaurant classic! So good.

all clean!

this week’s lovely meals!

Just a few snapshots from this past week’s meals.

Remember, no deliveries this Tuesday!

Hakurei turnips for the Bibimbop

Carrots, turnips, summer squash, and napa cabbage for the Bibimbop.

finished bibimbop!

Lentil dal, to go with Bengali vegetables with jasmine rice

Here's a little tip: when making tomato sauce (this is a quick tomato puree made with yellow tomatoes), use an immersion blender to blend it a bit, and most of the skins will magically cling to the blades and can be thrown out.

spices for the Bengali veggies.

Spinach-mushroom quiche!

THE DIRTIEST SPINACH EVER! Oh man, the work I had to go through for that spinach-mushroom quiche! ***Four rinsings!!!***

Pesto pasta salad