CSA week 19: pasta primavera

angel hair pasta with homemade marinara and sauteed broccoli, green beans, kale, and delicata.

CSA week 19: Roasted autumn veggies

Roasted potatoes, turnips, beets, squash, onions, and garlic cloves with rosemary, salt, and pepper.

CSA week 19: cous cous with roasted veggies and tahini sauce

Cous cous with spiced roasted cauliflower and acorn squash and tahini-lemon-yogurt-garlic sauce. i am not someone who chooses favorites and this sauce is almost certainly my favorite food (and one of the first things I ever learned to cook, along with falafel!). This would be good with chickpeas, roasted onions, and/or chopped apricots tossed in. Unfortunate shitty webcam photo cuz the camera is still in the shop.

CSA Week 19

Kale, broccoli, butternut, cauliflower, eggs, tomatoes, hot peppers, potatoes, green beans, beets, red pepper, and turnips.

CSA week 18: unphotographed

camera was down during two highly delicious meals:

enchiladas verdes with roasted potato, kale, zucchini, and onion topped with salsa verde, yogurt, and cheddar 

stir-fried zucchini, broccoli, red peppers, onions and tofu with tomatoey-garlicky sauce

CSA week 18: pickled red cabbage

CSA 18: Cabbage noodles

Egg noodles with cabbage and red onion

CSA week 18: chili and veggies

Leftover chili with rice, roasted delicata, sauteed garlicky kale, and corn-tomato-avocado salad.

CSA week 18: big fall salad

Salad with shredded kale, cabbage, and carrot, diced apple, delicata, avocado, and almonds, with mustard dressing.

CSA Week 18

broccoli, kale, butternut, zucchini, eggs, tomatoes, cauliflower, potatoes, onions, red peppers (skipped the corn cause it didn't look so well). 

CSA week 17: Miso turnips and garlic green beans

Braised turnips with miso and mirin, jasmine rice, and green beans stir-fried with garlic and sesame.

Interlude: amaretti

My very favorite cookie, amaretti, which I first discovered in the one-block-long Little Italy in my hometown. Made from ground almonds, sugar, egg whites, salt, vanilla, and about a gallon of almond extract.

CSA week 17: some mezze

Some Mediterranean salads: roasted cauliflower salad, spicy cabbage salad, and bhaba ganoush. The roasted cauliflower is mixed with tahini, lemon, yogurt, garlic, olive oil, and cilantro. The red cabbage is shredded with some onion and hot peppers and mixed with lemon, cider vinegar, olive oil, and honey. The bhaba ganoush is roasted eggplant - this time I blackened all of the skin on an open flame to get it extra smoky - with garlic, tahini, lemon, cumin, and olive oil. 

CSA week 17

Red cabbage, eggplant, corn, eggs, green beans, cauliflower, kale, bell pepper, hot peppers, tomatoes, tomatillos, and turnips

CSA 16: more curry

Curry with delicata squash, chickpeas, and cauliflower.

CSA 16: more tacos

tacos with tofu, black beans, sauteed kale and onions, hot sauce, avocado, cilantro.

CSA Week 16: Late summer vegetable chowder

Vegetable chowder with potatoes, corn, onion, kale, and bell pepper, with a spicy & garlicky broth. No picture!

Interlude: Apple muffins

Apple muffins based on this recipe, with all normal flour cause it's what i had and a spicy struesel topping. Disappeared before i could get a picture!

CSA week 16: Quinoa Salad

Quinoa salad with black beans, red pepper, tomatoes, corn, avocado, and a dressing made of lime, cumin, and cilantro.