Jackie Starr’s 3 weeks of menu suggestions for November 2016 share

SALAD STUFF/EAT RAW RAW OR COOKED (OR HOT OR COLD) ROOTS/SQUASH ALLIUMS OTHER
Lettuce

Arugula?

Brussels sprouts

Cabbage

Kale

Spinach?

Beets

Carrots

Sweet potatoes

Butternut squash

Gilfeather turnips

Potatoes

Garlic

Leeks

Onions

popcorn
Extras: bushel apples, 5 lb bag wheat flour, 1 block feta, 2 dz eggs, 5 lb watermelon radish

Beets, Brussels Sprouts, Cabbage, Carrots, Garlic, Leeks, Kale, Lettuce, Popcorn, Spinach or Arugula, Sweet Potatoes,  Squash (butternut), Turnips (Gilfeather), Onions, Potatoes

WEEK 1 

autumn-nourish-bowl_

Autumn Nourish Bowl, suggestion for week 2 (photo credit: ohmyveggies.com)

 

 

 

Yellow eye bean soup.  Can sub cannellini or other beans and any herbs you prefer to rosemary. Will use some leeks.

Garlicky mushrooms and kale. Serve with grain and eggs or tofu or any protein.

Butternut squash jam – this will be nice to have around for toast around thanksgiving, or as a filling for cookies or a tart. I made David Lebovitz’s pumpkin jam, which is similar, and it’s delicious. Conversions for the butternut recipe are 1 kg=2.2 lbs; 300 mL water=just over 1 cup; 300 g caster sugar=1 ½ c regular sugar; ½ tsp vanilla in place of vanilla bean.

Roasted turnips with cilantro peanut sauce. Can serve with soba noodles or rice.

Substitute brussels sprouts, kale, or cabbage in a roasted sheet pan dinner with shrimp and shiitakes, honey-orange shrimp, wasabi salmon and shiitake, or baked tofu teriyaki.

Spinach or arugula to make roasted squash, pecan, and pomegranate salad.

WEEK 2

Polenta-kale soup.

Use brussels sprouts (perhaps from freezer) and sweet potatoes in an autumn bowl adaptable to your taste and fridge contents. Roast or frizzle some leeks to go with.

Follow the foolproof quiche formula using caramelized onion or leek for the vegetable and gorgonzola, cheddar, or gruyere for cheese. Serve with gilfeather turnip, potato, beets, garlic roasted with olive oil and your favorite herbs. Here is a vegan quiche filling recipe.

3-grain pilaf, glazed carrots, lemon & thyme.

Cajun baked sweet potato fries, cabbage cole slaw, black beans or other protein.

Pizza: use leftover caramelized onions on a cheeseless pizza with olives, pine nuts, +/- anchovies. Or go standard tomato sauce and cheese. Serve with radish, orange, pistachio salad.

WEEK 3:

Butternut squash galette with greens and gruyere.

Spicy Gilfeather turnip + carrot  saute (sub turnip or rutabaga for burdock root), bbq tempeh—enough for 2 dinners, rice or other grain.

Leftover tempeh or other protein with roasted potato & onion; cabbage salad made by lightly salting some cabbage and letting sit for 30-60 min or overnight, then add shredded carrot, and balsamic or other vinaigrette or peanut sauce.

Cumin-spiced red lentil burgers, with leftover cabbage salad and roasted potatoes. Make extra lentil burgers to freeze.

Beets with pasta, sage, and brown butter. Salad of bitter greens, kale, or chard. Whatever you can get your hands on.