Menu for November 2015 Share from Jackie Starr

Shared Harvest Expected Contents Nov 14, 2015

 

Apples, 5#

bok choy (1 large)

Brussels Sprouts (2 stalks)

Cabbage (1 red, 1 green)

Carrots (5 lb)

celeriac 1 big piece

Garlic (1/2 lb)

Leeks (1 bunch)

lettuce 2 nice-sized heads of red leaf/red crisp

Kale (1 bunch)

Popcorn (1 bunch)

red radishes, one bunch

Sweet Potatoes (4 lbs)

Squash (butternut, 9 lbs)

Turnips (Gilfeather, 2.5 lbs)

Onions, 2#

white potatoes 5.5 pounds

 

 

It should be easy for meat-eaters, including paleo diet adherents, to fit animal protein into the menus, since it would simply involve roasting, braising, or grilling chicken or meat to go with the vegetables. Root vegetables are great for meat-based braises and stews that need little attention and make large quantities.

 

These menus focus on vegetables. If there is no obvious protein it’s up to you what you might like to add and whether you will treat vegetables as the focus or as a side dish.

 

WEEK 1 (ideas for the most perishable items)

Choose one from among 20 soups from thekitchn, including Wild mushroom and farro soup

Bok choy with roast salmon and thai red curry

Sweet potato chick pea salad (serve on lettuce)

Pot stuck brussels sprouts, steamed or boiled potatoes, with cashew cheese sauce (or your favorite cheese or vegan sauce) and green salad.

Butternut squash farinata, served simply on greens or with pomegranate vinaigrette

Madhur Jaffrey’s stir-fried cabbage with fennel seeds, roasted carrots with cumin (or fennel, or sesame, etc), serve the two vegetables with basmati rice and/or some type of dal (Julie Sahni talks to Mark Bittman and gives 3 options).

 

WEEK 2

Peter Berley’s vegetable miso soup

Sheet pan supper with chicken, apples, and kale (I wouldn’t sweat not having the exact spices, and I’d bet this would be tasty with salt and pepper; sub tempeh for chicken if vegetarian)

Uzbeki carrots, thyme-braised brussels sprouts, and roasted potatoes. These could also be part of a composed salad/vegetable plate (serve with any combination of boiled or fried eggs, cubes of tofu, a pickled or fermented vegetable, some sprouts or seeds, grain, cooked beans, etc).

Spicy roasted sweet potatoes, rutabaga (Gilfeather turnip), and carrots; cabbage slaw with lime and olive oil, serve with fried eggs and/or cheese or bean quesadillas.

Roasted celery root with lemon thyme or other herb, veggie (or other) burgers, and salad of grated radishes and apples.

Pumpkin oat pancakes – these are delicious (I haven’t tried the maple sage butter)—can be made with pumpkin or winter squash, roasted and pureed. My kids gobbled them up for dinner.

 

WEEK 3

Celery root, leek, and potato soup or cream of celery soup with leek and potato.

Spicy peanut stew with butternut squash and chickpeas, can serve with millet.

Grated carrot salad with lemon Dijon vinaigrette, with roasted rutabaga (gilfeather turnip) in brown butter as sides to something else, maybe fish fillets or tofu.

Cabbage slaw, spicy oven-roasted potatoes, sausages or tempeh with bbq sauce.

 

Ravioli with sweet potatoes and thyme (I might skip the goat cheese and instead use brown butter and sage, or olive oil and garlic, etc).