TooMuchLettuce

From meat to potatoes

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Brocolli, escarole, brown rice and red beans (from scratch)!

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Cabbage, quinoa, arugula, radish in a bowl with balsamic vinegar, oil and ranch (I know, totally weird but I love ranch). Dinner ~TML

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Delicata squash soup with cashew cream. I added turnip and radish greens and roasted potato. Got the recipe from Vegan Yum Yum. Came out great! Picture sucks :/ ~TML

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roasted root vegetables and quinoa

I've been disappointed with my camera phone recently, hahah so I'm not posting a picture for this one (maybe later) but this is what I've made for a book club dinner potluck tonight.  I was fortunate to go to a cooking demonstration through EatWell recently on what to do with the fall root vegetable crop so this is inspired from Paige's recipe:

Roasted root vegetables with quinoa and a leek vinaigrette.

1.) roast the veggies.  I took fennel and sweet potato, cut them up, coated with olive oil, salt and pepper and roasted in the oven for one hour at 350 degrees.

2.) quinoa:  rinse, then cook like rice.  I made a homemade veggie stock (also inspired by Paige) to cook 2 parts liquid, 1 part quinoa.  The veggie stock consisted of fennel bits, cabbage bits and leek bits.  simmered on low for about 4 hours with salt and other herbs.  salt is the key.  it is delish.

3.) leek vinaigrette:  this was from a online source with a few tweeks.  I took 1 leek, simmered and shocked it, pureed it with finely cut arugula, then mixed it with dijon, oil, red wine vinegar, salt, pepper and a sprinkle of sugar. 

I also added some watermelon radish to add a little crunch (though the roasted fennel is crunchy too and delicious!) and combined into a bowl.  voila, dinner, done.

picture later

~TML

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Sorry I've been quiet! Made this for work party yesterday. Potato ricotta pumpkin dip. Was delicious! That might I also made a radicchio pasta dinner which was super yummy. Tonight a study in arugula...

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ummm, cannot wait!

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At last! Stuffed eggplant! Delicious! Sorry I've been gone, hope to be back now and with some new recipes up my sleeve too. ~TML

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eggplant

I don't much like it.  But this recipe sounds amazing, no?

Couscous with Eggplant

via Mary Ann Esposito at Ciao Italia

Can Not Wait to try it out tonight.  Also - wish that Tumblr would allow me to fix my own font when I copy and paste from other sources.  Boo!

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Poblano Peppers!

I know next to nothing about peppers.  I actually only started eating them after I had graduated college.  I just did not grow up with them.  I'm so glad I started eating them (raw, only in salads) because the peppers we've been getting from EatWell have been just simply amazing! We started out the season with the carmen and gypsy peppers which are perfectly sweet and perfect for salads.  The larger gypsy peppers started coming in and my man made this amazing stuffed pepper.  Which I have to say, out of the 4 (2 with store bought green peppers and 2 with the gypsy peppers from EatWell), the EatWell peppers took the prize in that they weren't bitter at all and really added nice flavor to the dish.

Tonight is an adventure in poblano peppers.  Which, after seeding them, I put my finger to my tongue and woah!  My mouth was tingling.  But fortunately not in a painful way so onwards and upwards.  It's been freezing in San Francisco (all summer) so I've been really in the mood for soups.  Tonight's recipe is courtesy of Yummly from chef: Michelle Minicucci and is a Roasted Poblano and Black Bean Soup.

As always, a few changes:

the beans were my homemade from scratch beans, and the tomatoes were from EatWell (not roasted) (no cans).  Therefore I didn't reserve any bean can liquid (and I also didn't do the whole food processor thing)

by the way, after roasting the onion and peppers (so cool! I've never done that before!) and dicing them, I tasted the peppers and FYI - still hot!

for veggie broth I used water and a veggie broth powder from the local co-op.  BTW, I love this place:

And finally it said to serve over rice, so I just threw the rice in the pot (with an additional 4 cups of water and more veggie broth stock powder plus a bit of Worcestershire sauce).

soooo goooood.  silly to put a picture b/c it doesn't look like much, but this soup tasted amazing.

Bonus - really awesome breakfast on Saturday.  Fluffy eggs, heirloom tomato and rosemary blasted fried potatoes with a tomato, eggplant, poblano pepper sauce.  So good.  to make sauce, just add ingredients and blend up until you feel like you've accomplished something.  add a bunch of spices.   so good

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a little farm promo

nice press for EatWell!

Eatwell Farms: Eating Healthy & Local is Easier Than Ever

I love my farm!

tonight is an adventure in eggplant and zucchini.  we'll see what happens.  and I've been eating that soup for dinner for the last two night (and salads wholly from the eatwell box for lunches as well).  today I was officially out of lettuce and salad makings so I ordered lunch out.  Falafel and avocado pita mmmmm

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Meatless Monday and everyday

for tonight:  Chard Soup

Well actually I guess this soup is more focused on featuring barley and lentils but this is what I got when I googled Chard Soup.  Plus I doubled the chard requirement.  Thank you epicurious.com

for the recipe - only had 1 carrot so added celery

didn't have enough onion so added shallot (which is basically an onion, no?)

I make my veggie broth from bouillon cubes.  is that wrong?  Also, 10 cups of broth! jeez!

I only had 1/3 cup of barley so added more lentils.

I took my heirloom tomatoes from Eatwell for the canned tomatoes. they may or may not have added up to 14.5 ozs.  they were two large tomatoes.  good enough.

and I had a whole bunch of chard so I threw all of it in there.  whatevs

didn't have dill so didn't add that

also added a few things:  celery seed, salt and pepper, paprika, thyme, chili powder, tumeric and balsamic vinegar.  

It was pretty awesome.

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Finito

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The night of the zucchini pancakes my camera decided not to work but today I present the zucchini patties from the farmers almanac blog! Hope they taste yummy ~TML

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more tomato canning

It's been a couple days!  The last few have been somewhat lazy, though my man and I canned some more tomatoes that were ordered from EatWell Farm in bulk.  We got 40 pounds of tomatoes (but didn't get the jars in time, so had to throw out about 1/3 to rot) and finally got them canned on Tuesday.  Last night we used some extra to make a tomato sauce (threw in some onion, garlic and basil) over whole wheat spaghetti.  Lovely

The night before in the rush to get to canning I reheated some lentil soup from the weekend.  Monday I made a quick rice and bean salad with a beautiful tomato, the darker green sweet peppers and cheese.  I love cheese.

tonight, since I have an overabundance of zucchini, I'm going to try out a zucchini pancake recipe from the Farmer's Almanac website!  It actually came from a commenter - Shirley Hillaker in 2011.  I thank you!

Zucchini Rounds: 1/3 C Bisquick Mix

1/4 C Grated Parmesan Cheese

1/8 tsp pepper

2 eggs slightly beaten

2 C shredded zucchini (don’t peel)

2 Tbls butter

Stir Bisquick, cheese and pepper, stir in beaten eggs until mixture is moistened, fold in zucchini. Melt butter in frying pan cook like pancakes, serve with butter and garlic salt. I even like mine with maple syrup. If large zucchini seed it first.

we're gonna pair that with some roasted potatoes and call it dinner.  picture later for ya's.

~TML

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What's for dinner... So we had extra rice left over from Chinese takeout on Friday so I did a butter saute of chard and peppers and threw some black beans on there with ranch (I have a weakness) and sriracha. Delicious! ~TML

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What's for dinner... Something easy! Made whole wheat wraps with black beans, spiced rice, cheddar cheese, cabbage and cherry tomatoes. The tomatoes added a little sweet flavor, but this is my standard go to fast dinner. And its delicious. ~TML

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