Finally made Heather's Quinoa from 101 Cookbooks. Loved it, although I made some changes! Instead of tofu, I used some pan-fried halloumi which added a nice saltiness. Also used frozen spinach instead of kale, as that's what I had on hand. I didn't get much out of the pumpkin seeds, so I don't know that I'd do that again. I used purchased sun-dried tomatoes and they were way to dried! I liked the flavor they added, but not the texture. It took 20 minutes to pull together once the quinoa was cooked! Can't beat that!

Hoping to make some day...

Part 1 - GF search of 101 cookbooks
Spiced Tomato Gratin
Chocolate Puddle Cookies
Roasted Delicata Squash Salad
Baked Sweet Potato Falafel
Cornmeal Crunch
Heather's Quinoa
Big Sur Power Bars
Poached Eggs over Rice
Skinny Omelette
Grilled Halloumi with Sauteed Green Beans

Autumnal Mush

We had a yummy meal tonight inspired by a 101 Cookbook recipe which was inspired by a Mark Bittman. I had seen the recipe a while ago but have recently been on a grains kick because I stole my mom's rice cooker. I can't believe I've lived so long without one! This was a tasty, one dish meal. They're not really necessary, but corn muffins may have been a nice addition. In the future, I might use a smaller squash and add kale to the cooker in the "keep warm" mode to let it wilt a bit.

1 cup quinoa
1 medium butternut squash, cut in 3/4" cubes
1 medium apple, cubed
veggie stock (or concentrate and water)
olive oil
sage
salt
adzuki beans, cooked (I started with 1/2 cup dry)
pumpkin seeds

Layer quinoa, squash, and apple in bottom of rice cooker. Add stock or water+concentrate to cover (about 3 cups). Add olive oil, and sage and salt to taste. Cook! When finished, add adzuki beans. Sprinkle pumpkin seeds on each serving.

Week of September 7th

In the fridge:
greens
sage
parsley
basil
thyme
cabbage
butternut squash
pepper (green bell)
carrots

Monday:
Bean & Butternut Tacos with Green Salsa

Tuesday:
Spaghetti

Wednesday:
"must-goes"

Arriving Thursday:
Watermelon
Carrots
Butternut Squash
Bell Pepper
Jalapeno
Sage
Salad mix

Thursday:
Butternut Squash Bisque, page 74 of "The Whole Foods Market Cookbook"

Update & Plans

Last week's Summer Squash Gratin was a smashing success! I didn't have any oregano, but used basil, parsley, and thyme in the sauce instead. I used my food processor for most of it: thick slicing disk for the zucchini, thin for the potatoes, and blade for bread crumbs and "sauce". The sauce had to be made in the little prep bowl portion of the processor. It turned out more like a pesto than a sauce.

On Monday we had taco salad with homemade salsa (using the cilantro, tomatoes, and jalapenos from the box). The salad used lettuce and cherry tomatoes from the box. We're almost out of tomatoes (ok, so I cheated and gave some away!)

Wednesday's dinner will be a reprise of Hazelnut & Chard Ravioli Salad Recipe.

A new box arrives on Thursday with the following:
Tomatoes
Carrots
Bell Pepper
Soicy Pepper (I think that's supposed to be "spicy")
Beets
Parsley
Swiss Chard

Freezing Tomatoes

We have SO many tomatoes that I may consider freezing them...

Week of 8/17 (back in the game!)

I've been a slacker about planning. We've been eating lots of impromptu meals - such as tomato salads. It's time to get back into planning!

In the fridge/produce bowl:
tomatoes of every shape & size
red cabbage
cabbage
squash
eggplant
chard
basil
sage
peppers (green & red)
fingerling potatoes

Monday:
grilled eggplant "sandwiches" with smoked mozzarella, prosciutto, and roasted red pepper tapenade
sauteed cabbage

Tuesday:
Summer Squash Gratin (substitute fingerling potatoes for yukons)
bread
(prep beans for tomorrow)

Wednesday:
Cherry Tomato Couscous with bell pepper added in (maybe!)

Arriving on Thursday:
Tomatoes
Bell Pepper
Butternut Squash
Cilantro
Carrots
Salad
Thyme
Jalapeno

Ooooo - I see salsa in our future...