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| WATERCRESS |
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| Fresh carrots and cilantro |
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| Fresh Greens |
Keeping all your produce healthy before cooking, is the most important task.
Nothing annoys me more than these TV chefs who pull out an unopened brand name bag of salad greens & empty into a salad bowl and then dress.
So many people last year were sickened (worldwide) by so called triple washed baby spinach.
To prevent food borne illness at home see TGGD
Also when you go to a Farmers market check the areas for workers hand washing...making sure they have germicidal soap and fresh towels.
From my experience not many places.
In the summer months as the thermometer rises, more bacteria thrives.
Thursdays Menu includes:
Fresh tomato and onion bisque
Yellow lentil and zucchini soup
Spicy daal ( orange lentil) soup
Whole wheat gnocchi with a tomato, fresh fennel and green olive sauce
Spicy Szechuan eggplant with steamed quinoa
Oregano-cumin crusted roast vegetables with whole wheat couscous
Sides:
Chopped salad with a citrus dressing
Orange glazed carrots with hazelnuts
Rice and greens pilau with garlic
own grown bean sprouts..adzuki, black eyed pea, chickpea, lentils, mung beans, green peas.
Cranberry & walnut oatmeal cookies
I will post more info and photographs tomorrow..to be continued
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| clockwise..new white potatoes, garnet yams, parsnips, purple beets |
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| left to right..white button mushrooms, sweet white corn, vine grown tomatoes |
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| left to right, field curly kale, Italian eggplant, Italian zucchini, broccoli, white zucchini ( also called Mexican squash) |
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