Like last week, the weather turned bad just after I had picked up my weekly batch of CSA vegetables — lucky me for not getting into the middle of a thunder storm, but the picture didn’t turn out too good because of it. Oh well ;)
- Iceberg lettuce
- Tokyo turnips
- Kapucijner peas
- Snow peas
Our activities and consequent menu plan asked for additional greens, so today we cycled to ‘Groenekans’ to hoard up on more veggies, and some mouthwatering red berries. We bought broad & green beans, more zucchini (I love it!), 3 types of potato, 3 different colours tomatoes, basil, carrots and cucumbers. At this particular organic farm they use a different type of community supported agriculture in which you get to choose your vegetables, so from now on we might go to it complementary to our weekly surprise packet from Amelishof!
- Kapucijner peas stewed with sundried tomatoes, garlic, leek, shallot and topped with fresh basil, veggie burger, stuffed bell pepper with leftover tomato rice, ratatouille and cheese sauce, salad with snow peas [Wednesday]
- Pasta with tomato-vegetable sauce (bell pepper, fennel, mushrooms, zucchini capers) & Parmesan cheese [Thursday]
- French turnips in carrot sauce with leftover garlic-parsley couscous, salad with cooked zucchini, snow peas, spring onion, caper berries, tomato, egg and mayo-mustard dressing, kiwi yoghurt with honey and anise for dessert [Friday]
- Zucchini stewed in tomato with dill, ceci (spicy chickpeas) and fennel-tomato salad [Saturday]
- Indonesian dinner: rice with sambal goreng boontjes (green beans), telor (egg) boemboe Bali, atjar ketimoen (pickled cucumber) and emping, tea with spekkoek for dessert [Monday -- when Elsje is coming over to watch all 3 episodes of Wuthering Heights together]
On Tuesday I’ll be eating out and Mr Gnoe will make whatever he feels like ;)
On Sunday we probably won’t feel like dinner because we’re invited on a picnic. We’ll be bringing spicy carrot dip, broad bean spread and mushroom-cashew nut pate with Lebanese bread, Italian Ciappe crackers and toast made of oven baked flour-tortilla’s (recipe will follow in a minute). Menthe á l’eau (mint lemonade) and rosé wine for drinks. I don’t know about the bread but the rest of our outdoor food is 100% vegan.
- Preheat oven at 220 degrees Celsius.
- Lightly brush flour tortilla’s with olive or other vegetable oil.
- Cut into nacho-sized triangles.
- Put into oven for about 6-7 minutes.
Easy peasy! The way I like it ;)
Somewhere in the future you can also expect the recipe for carrot spread on Graasland. We’ve brought it along on several occasions now and it’s always a hit! I’m not really greedy you see; I like to share! :))
- – - – -
Join Beth Fish’s weekend cooking with a food-related post!