Monday, December 17, 2012

CSA Meal Planning: November

 
The first three weeks of November were so hectic with the move and settling into the new place that cooking was the last thing on my mind.  Thankfully, the month of November included my two favorite holidays, Diwali and Thanksgiving, which incidentally involve tons of cooking!

Although I didn't host my usual big Diwali party this year, we had a lovely, intimate gathering with some friends with good, home cooked Indian food, largely based on the ingredients of my CSA box. We enjoyed saag paneer, savoy cabbage sabzi with onions and peas, green bean sabzi, beet greens bhaji, and dal makhani or kala dal with rice and roti.  After much experimentation, I think I've perfected my saag paneer dish (recipe to come)!

In the midst of the move, I didn't take a photo of the first CSA box in the new place; however, the list of produce is listed below.

Week of November 13:

beets with beet greens
sweet potatoes
spinach
swiss chard
green beans
red cabbage
cilantro
butternut squash
fennel
onions
radish
carrots

Small Diwali dinner with friends: 
saag paneer
savoy cabbage sabzi with onions and peas
dal makhani
beet greens bhaji
green beans sabzi
roti
rice

Meatless Thanksgiving Dinner:
Thai red cabbage, carrot, and cilantro salad
spicy sweet potatoes fries with yogurt cilantro sauce
butternut squash risotto
Swiss chard lentil soup
fennel gratin

These two holiday dinners were exactly what I needed to get back into the rhythm of cooking.  It helps that new place is finally all set up!  I'm excited to try a couple new recipes, including roasted beets and delicata squash with an delightfully complex walnut oil dressing.  As you know, I've fallen madly in love with these overcooked Turkish green beans; this week, I'm also making barely cooked green beans with lemon zest, pine nuts, and parsley.  Many recipes call for baking an acorn squash and stuffing it with risotto, bulgur, or something else tasty.  Instead I am dicing the acorn squash and roasting it and then tossing it with cooked farro and Tuscan kale. The nuttiness of the farro complements the sweet acorn squash and earthy kale.

Week of November 27:

beets with beet greens
red potatoes
spinach
romanesco cauliflower
Tuscan kale
Swiss chard
2 green beans
broccolini
acorn squash
carrots
onions

Day 1:  beet green bhaji
roti

Day 2:  Turkish green beans
roasted beets and delicata squash
broccolini with garlic and crushed red pepper

Day 3:  Swiss chard lentil soup
spicy kale chips

Day 4:  Swiss chard lentil soup

Day 5:  spinach sabzi

roti

Day 6:  romanesco potatoes
green beans with lemon zest, pine nuts, and parsley

Day 7:  farro with roasted acorn squash and kale
romanesco cauliflower and caramelized onion tart

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