Lori and I had a great morning. I took her to her first ever farmers’ market – where I introduced her to fresh herbs to make tea and to heirloom tomatoes – both of which she’s never seen.
We made our way through persimmons, avocados, veggies, graps, apples and more…then we took all of our wares home to cook our menu:
Recipes from yesterday:
Food for life Brown Rice Wraps (Henry’s, Boney’s, Trader Joes, Jimbo’s)
heat over flame or warm on pan – 20 seconds each side
cut in half
put finely cut bell pepper
finely cut lettuce
(you can also put thinly sliced cucumber, raw zucchini, etc)
roll up into a cone
roll into cone
Makes 3 cups
- 2 cans (15.5 ounces each) chickpeas
- 1/3 cup fresh lemon juice
- 1/4 cup tahini
- 2 cloves garlic, chopped
- 1/8 teaspoon cayenne pepper
- 1 1/4 teaspoons coarse salt
- Reserving 1/4 cup liquid, rinse and drain 2 cans chickpeas. Place chickpeas and reserved liquid in a food processor. Add 1/3 cup fresh lemon juice, 1/4 cup tahini, well stirred, 2 garlic cloves, chopped, 1/8 teaspoon cayenne pepper, and 1 1/4 teaspoons coarse salt. Process until smooth. To store, refrigerate in an airtight container up to 1 week.
cauliflower salad (reprinted from marthastewart.com)
- 1 pound broccoli, separated into florets (4 Cups) (I use cauliflower because of its buttery taste and crunch – Romanesco broccoli is my favorite in this dish)
- 1 tablespoon Dijon mustard
- 2 tablespoons red-wine vinegar
- 2 tablespoons olive oil
- 1/2 small red onion, finely chopped
- Coarse salt and
- 1 pint cherry tomatoes, halved
- 1 can (15 ounces) chickpeas, drained and rinsed
- In a large saucepan with a steamer insert, bring 1 inch of water to a boil. Add broccoli, cover, and steam until crisp-tender, 4 to 6 minutes.
- In a large bowl, whisk together mustard, red-wine vinegar, olive oil, and onion; season with coarse salt and ground pepper. Add tomatoes, chickpeas, and broccoli. Toss to coat with dressing. Let cool 5 minutes. Serve at room temperature or chilled.
Pumpkin/Squash soup (reprinted from marthastewart.com)
- 2 tablespoons butter
- 1 small onion, chopped
- 1 piece (2 inches) fresh ginger, peeled and chopped
- 2 garlic cloves, chopped
- 2 3/4 pounds small butternut squash, prepared and cut into 3/4-inch cubes (or pumpkin)
- 1/4 cup fresh orange juice
- Coarse salt and ground pepper
- , (optional)
- Spicy Pumpkin Seeds
- Melt butter in a large saucepan over medium heat. Cook onion until fragrant, about 2 minutes. Add ginger, garlic, and squash; cook, stirring occasionally, until fragrant, 6 to 8 minutes. Stir in 4 cups water. Bring to a boil; reduce heat. Simmer until squash is tender, 20 minutes.
- Purée soup in two batches. When blending hot foods, allow the heat to escape to prevent splattering. Remove the cap from the hole of the blender’s lid, and cover with a dish towel. Stir in juice and 1 1/2 teaspoons salt. Serve hot, with sour cream, pepper, and
White bean and tomato salad
1 can canellini beans (white navy beans)
1 heirloom tomato
2 tbs pesto
empty can of beans into pot
heat for about 7 minutes
add pesto & stir gently
slice large tomato into rounds
sprinkle with salt and pepper
top with bean mixture
- 2 cups fresh , packed
- 1/2 cup extra virgin olive oil
- 1/3 cup pine nuts or walnuts
- 3 medium sized garlic cloves, minced
- Salt and freshly ground black pepper to taste
1 Combine the basil in with the pine nuts, pulse a few times in a food processor/blender. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.
2 Slowly add the olive oil in a constant stream while the food processor/blender is on. Stop to scrape down the sides of the food processor/blender with a rubber spatula. Add a pinch of salt and freshly ground black pepper to taste.
Makes 1 cup. You can freeze it.