1) Thai Farmers’ Market Chowder. Vegan & gluten-free. Will contain corn. A take on a milk-based chowder, but with coconut milk and lemongrass. Serve with rice, quinoa, etc.
OCT 2 – 7
1) Tangy Turkish Wheatberry & Chickpea Soup. Vegan; contains gluten. If you want it gluten-free, pls notify me in advance. A very hearty, multi-textured, tomato-based soup with eggplant and lots of lemon & mint. You can add fresh or frozen chopped greens (spinach, collards, etc) too. A good one-dish meal that freezes well.
2) Cuke & Daikon Salad with Orange-Tahini Dressing. Vegan & gluten-free. Sorry, had planned on zucchini but today there was very little at market. It’s done. So I’ll use cukes & daikon instead. That may be it for cukes, too.
OCT 8 – 14
1) Gingery Lentil & Carrot Stew. Vegan & gluten-free. Simple and comforting, this dish highlights flavorful market carrots. Collard greens will add more texture and nutrition. (That’s two super foods, if you’re counting.) This stew is very easy to make and to freeze. Lentils are quick to cook (15 min) and so versatile.
2) Millet with Curried Apples, Squash & Caramelized Onions. Vegan and gluten-free. I am adapting a couscous recipe from 101cookbooks.com blog by Heidi Swanson, author of “Super Natural Every Day” and “Super Natural Cooking”. Heidi says curried apples + couscous is a super fast dish to make. But, as you know, I don’t offer couscous (pasta product) and was looking for a millet recipe. The lentil stew and this millet will be lovely together, as well as fine on their own.
NEXT: Beets. Can’t go a month without beets. Besides they’re all over the markets right now. So are tomatillos. If they’re still there in 2 weeks, I’ll do a tomatillo bean tamale pie.