I live in San Francisco, and my husband and I get a Terra Firma Farm CSA veggie box once a week. It has forced me to be mindful about what I cook, and to explore new recipes -- what do you do with persimmons? However, I find that most weeks I have some piece of greenery left wilting in the crisper, some piece of fruit molding in the fruit bowl. This blog signals a new commitment to using up all of the veggies. I will share recipes and ideas, and hope that you will share yours as well.

Thursday, October 27, 2011

Wednesday, October 26: Veggie Dinner with Jenna!


Savory Fruit Stuffed Squash:
I used a recipe from the Moosewood Cookbook, by Mollie Katzen. The Moosewood restaurant is a vegetarian restaurant in the college town of Ithaca, New York. The book is a clasic vegetarian cookbook that even my non-vegetarian mother has in her collection. It has good, hearty vegetarian dishes...perfect for fall. The stuffing is delicious: appples, oranges, onion, brown rice, and a perfect mix of pumpkin pie-type spice and salt.

Green Salad:
Just a quick salad with the leftover spinach (turns out some got used in omelettes over the weekend), an ear of corn, one yellow pepper, two small carrots, and the remaining basil leaves. Red wine vinaigrette.

What's left?
4 small onions
2 carrots
1 ear of corn
2 beets
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1 comment:

  1. HeatherNovember 12, 2011 at 12:26 PM

    Was the squash dish sweet at all?

    Idk if you have anymore butternut squash, but last night I had a veggie taco with butternut squash, kale (or something green like that), nopales, and peppers - topped with pumpkin seeds and white mexican cheese. It was without a doubt one of the best things I have ever eaten.

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