Apples
Arugula
Beets - F
Cabbage - W
Romanesco cauliflower + - F
Celery - T
Pineapple guavas - Lunches
Lacinato kale - T
Leeks - T
Meyer lemons +
Winter squash + - T
Fruit jam from Happy Girl Kitchen (made with LEF fruit)
In the fridge:
Squash - Su, T
Potatoes - T
carrots - T
yams - T
cabbage - W
Groceries:
dal
yellow dal
garbanzo beans
eggroll wraps
Menu:
Saturday: SUSHI!
Sunday: Butternut Squash Soup, Bread
Monday: Pasta with Arugula and Shrimp
Tuesday: Coconut Curry DAL, make in the afternoon with Logan)
Wednesday: Peanut Noodles and Eggrolls, shred remaining cabbage and make sauerkraut with boys
Thursday: Leftovers
Friday: Beet and Romanesco Cauliflower Salad
Recipes:
COCONUT CURRY DAL
coconut oil for cooking
1 butternut squash
1 large onion, diced
1 orange bell pepper, diced
2 stalks celery, diced
2 carrots, diced
3 cloves garlic, minced
3 leeks, cleaned well, and sliced into 1/4-inch rounds
1 garnet yam, peeled and cubed
1 fennel bulb, chopped
3 fingerling potatoes, chunked
1 can Thai coconut milk
1-2 tsp. curry powder
1-2 tsp. garam marsala
sea salt and pepper to taste
fresh squeezed lemon juice
6-8 C chicken or vegetable stock
1 C dal, rinsed well
1 C orange lentils, rinsed well
1 C yellow dal, rinsed well
1 can garbanzo beans
1 can coconut milk
Squeeze of fresh lemon (optional)
1 to 2 bunches leafy greens (kale, chard, spinach, collards), washed, de-stemmed and chopped
1. Cut the butternut squash in half, de-seed, and rub with coconut oil. Place on a baking sheet and bake in a 350 degree oven for about 30 minutes, or until tender (the cooking time depends on the size of the squash). Remove when tender and set aside to cool.
2. In a large pot, melt 1 tbsp. coconut oil and start to saute the onion, until caramelized, about 7- 10 minutes. Add the chopped leeks and continue to saute until very tender, then add the rest the vegetables and saute until all is tender and steamy.
3. Add the spices and saute a bit longer to incorporate and release their oils.
4. Add about 6-8 C stock, then add the lentils and dal. Stir well.
5. Scoop out the butternut squash and add the flesh to the lentils and dal. Mix well to combine. Simmer, slightly covered, until the mixture is tender to the bite. You will want to stir the dal occasionally while it is cooking. You may also need to add more stock as it cooks.
6. Add the rinsed, cooked garbanzo beans and the coconut milk. Stir in gently. I like to add a little fresh lemon juice for brightness.
7. Add the chopped kale and other greens if you like and mix incorporating all. Season to your taste with sea salt and pepper and more lemon juice if you so desire.
8. Serve over brown basmati rice and have a side of roasted, whole cashews to sprinkle on top. This fills the house with love!
9. This makes a large pot of soup so you may want to cut the recipe in half, but don't reduce the quantity of greens.
coconut oil for cooking
1 butternut squash
1 large onion, diced
1 orange bell pepper, diced
2 stalks celery, diced
2 carrots, diced
3 cloves garlic, minced
3 leeks, cleaned well, and sliced into 1/4-inch rounds
1 garnet yam, peeled and cubed
1 fennel bulb, chopped
3 fingerling potatoes, chunked
1 can Thai coconut milk
1-2 tsp. curry powder
1-2 tsp. garam marsala
sea salt and pepper to taste
fresh squeezed lemon juice
6-8 C chicken or vegetable stock
1 C dal, rinsed well
1 C orange lentils, rinsed well
1 C yellow dal, rinsed well
1 can garbanzo beans
1 can coconut milk
Squeeze of fresh lemon (optional)
1 to 2 bunches leafy greens (kale, chard, spinach, collards), washed, de-stemmed and chopped
1. Cut the butternut squash in half, de-seed, and rub with coconut oil. Place on a baking sheet and bake in a 350 degree oven for about 30 minutes, or until tender (the cooking time depends on the size of the squash). Remove when tender and set aside to cool.
2. In a large pot, melt 1 tbsp. coconut oil and start to saute the onion, until caramelized, about 7- 10 minutes. Add the chopped leeks and continue to saute until very tender, then add the rest the vegetables and saute until all is tender and steamy.
3. Add the spices and saute a bit longer to incorporate and release their oils.
4. Add about 6-8 C stock, then add the lentils and dal. Stir well.
5. Scoop out the butternut squash and add the flesh to the lentils and dal. Mix well to combine. Simmer, slightly covered, until the mixture is tender to the bite. You will want to stir the dal occasionally while it is cooking. You may also need to add more stock as it cooks.
6. Add the rinsed, cooked garbanzo beans and the coconut milk. Stir in gently. I like to add a little fresh lemon juice for brightness.
7. Add the chopped kale and other greens if you like and mix incorporating all. Season to your taste with sea salt and pepper and more lemon juice if you so desire.
8. Serve over brown basmati rice and have a side of roasted, whole cashews to sprinkle on top. This fills the house with love!
9. This makes a large pot of soup so you may want to cut the recipe in half, but don't reduce the quantity of greens.
