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
Small Diwali dinner with friends:
savoy cabbage sabzi with onions and peas
beet greens bhaji
green beans sabzi
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
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
2 green beans
Day 1: beet green bhaji
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
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