Where do I begin? Life, travel and veggies have clearly overwhelmed me these past several weeks and I failed at my consistent blogging. You can see some of the reasons why below (being stingy on links this week, since I just want to get this up. If you want a particular recipe, just ask!).
It’s harvest season at Eatwell Farm and I’m just trying to keep up with all this every week.
Do you even know how much frozen cabbage I have on hand?
This was a “light” load.
I can’t complain when I make delicious things like butternut squash & sweet potato soup (with homemade veggie stock), with a side of sautéed spinach over pasta.
Or this cauliflower & leek soup, which was pretty much the tastiest thing ever. I also threw these Rancho Gordo white beans in a crockpot with butternut squash and rosemary sprigs while I was at work. And you can’t complain about a side of radish.
Made a hearty salad for a pre-Thanksgiving potluck. This baby had kale, radish greens, arugula, persimmons, pomegranates, goat cheese, plus pancetta & toasted hazelnuts. Yes, it was incredible.
Trying to host more friends for dinner instead of going out. Here I made a balsamic roasted radicchio salad with walnuts and parsley over lentils.
Another salad with persistent persimmons.
I never make soup with beef broth, but had to try this recipe in the Eatwell newsletter with cabbage and meatballs. Sooooo tasty (and a good way to use that cabbage).
One of my more adventuresome attempts. Made a “lasagne” using thinly sliced butternut squash as noodles, mustard greens, ricotta and goat cheese.
Sugar pumpkin and sweet potato soup.
Cauliflower roasted with Love Dust spices.
Roast pumpkin seeds.
Fact: if I roast fennel, it’ll be gone within 30 minutes.
A good way to use up persimmon? Put it on toast with some peanut butter.
Pomegranates may be a real pain in the ass, but they’re also really good in yogurt for breakfast.