NEW NOSHES: RECIPES FOR THE COMING WEEK
Split Pea Soup and Cornbread (read below for links)
If you’re reading this on Monday, you know that today is the day when Eric and I—and a group of very brave friends—attempt to reckon with a combined harvest of about 200 pounds of apples and pears. We’ll be at it from the time we get back from a morning hike, and we won’t stop until we seal the last lid on the last jar.
On our list: pear and applesauce, pear-ginger spread, apple butter, hard-apple cider, pear tart, apple crisp.
And we’re not limiting ourselves to apples and pears, either. I’m also planning on trying my hand at a roasted corn and three-pepper salsa, raspberry vinegar, and chamomile-herb bitters. (Recipes all to follow, I promise!)
I imagine that after today, we’ll have a lot of different dishes to try (and, with all the tasting we’ll be doing throughout the day, I’m not sure we’ll even be hungry for a meal), but just in case, I’m planning on having a simple, smoky split-pea soup cooking in the crockpot, and an adapted version of recipe of this gluten-free sweet potato cornbread with jalapeños.
Expect a full report soon!
Grilled Salad with avocado, fresh salsa (from Monday!), and rice substituted for the wheat berries
Shopping List: (for salad): 3 bell peppers (any color); 2 zucchinis, sliced in half lengthwise; 6 ears of corn, husk removed (this is where our roasted corn salsa will come in handy); 2 cups cooked black beans; 1/2 cup uncooked wheat berries (optional); (for dressing): 3 tablespoons extra virgin olive oil; 1/4 cup fresh lime juice (2 limes); 2 tablespoons balsamic vinegar; 2 small garlic cloves, minced; 2 tablespoons minced fresh cilantro (or herb of choice); 1 teaspoon maple syrup (or other sweetener); 1 teaspoon Dijon mustard; sea salt & pepper, to taste
Shopping List: 1 tablespoon olive oil; 1/2 large yellow onion, diced; 2 cloves garlic, minced; 1 stalk celery, diced; 3 large tomatoes, about 3 cups diced; 1 1/2 cups water or vegetable stock; 1/4 cup sun-dried tomatoes, pureed into a paste; 1 tablespoon tamari; 2 cups cooked chickpeas; 1 teaspoon smoked paprika; 3/4 teaspoon ground cumin; 1/2 teaspoon ground ginger; 1/2 teaspoon ground coriander; 1/4 teaspoon cayenne pepper; 1 teaspoon dried parsley; 1/2 teaspoon dried rosemary, crumbled; 1/4 teaspoon dried oregano; 1/4 teaspoon dried basil; salt and pepper, to taste
Can serve with: crumbled gluten-free crackers, salad greeens
Zucchini Strand Spaghetti (adapted from Smitten Kitchen)
Shopping List: salt and freshly ground black pepper; 3/4 pound gluten-free dried spaghettini; 3/4 pound zucchini; 1/4 cup olive oil; 2 tablespoons minced garlic; 1/2 teaspoon red pepper flakes; 3 tablespoons coarsely chopped fresh basil leaves; 1/2 cup vegan Parmesan cheese
Can add: kalamata olives, fresh lemon juice, fresh peas
Can serve with: spinach salad