Tomorrow I will be cooking and prepping Monday's delivery, today I went to a local farmers market and got my veggies for the following menu:
Split green pea and leek soup..a blended rice milk based soup finished with fresh mint from my garden; a red bean and pasta tomato based soup; and a carrot and parsnip with caraway seed..this is also blended and finished with coconut milk..the parsnip works well with caraway.
The entrees are:
Vegetable pot pie with carrots, popcorn fingerling potatoes(tiny), peas, mushrooms, celery, green and yellow beans, also cooked with coconut milk and topped with puff pastry.
Egyptian style black lentils ( cooked with singed cumin seeds) with brown rice and fresh dinosaur kale, (called dinosaur because of it's wrinkled leaves) in a red chili-garlic base...this is a very high protein and nutrition dense dish.
Gluten free pasta ( brown rice pasta..when cooking GF pasta always read the manufacturers instructions and always rinse in hot water and strain the pasta or it will stick together) with Putanesca Sauce..the name and origin of this sauce is that it was popular with "the ladies of the night" in Italy and the restaurant owners tossed in a basic tomato sauce, capers and black olives, which they had lying around on their bar, to give it more depth of flavor and give it some volume cheaply ..a great, heavy, wine scented sauce with a fascinating past.
I am adding artichoke and zucchini to my sauce.
Also some great cancer fighting sides:
Braised red cabbage with apples, brown sugar and own made red wine vinegar (made it from grapes from a client's garden that she grew in Venice CA this last Fall)
And Spring Cabbage cooked in a tomato sauce with fresh rosemary
For dessert..this is a new idea but one I will use again..apple-walnut upside down pie..as it suggests, the client heats the pie at home 350f for about 20 mins then turns it upside down to serve..the secret is that there is a walnut, butter caramel under the pie, that becomes the topping rather like a cinnamon bun.
And coconut-cranberry oatmeal cookies
also will be making a sour dough whole wheat bread with caramelized onions and fennel seed..tomorrow is going to be busy but I wouldn't have it any other way.
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| Spring Cabbages for the side |
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| Leeks for the soup |
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| artichokes for the puntenesca |
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| parsnips for the soup |
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| carrots for the pies and the soup |
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| popcorn fingerlings for the pot pies |
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| Dinosaur kale for the Egyptian style lentils |
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| more Spring Cabbage |
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