Can I just say that I am stunned that we are only at week 41 of this year. Shouldn’t it be way closer to 50 by now? Kidding… grateful to still have both October and November ahead of us. Best. Time. Of. Year.
In the kitchen, my quest to make new things continues. I reached official rut-stage way back in like March and the new season and cooler weather (!!!) has me all energized. It may seem like a whole lotta food for one week, but we eat maybe 3-4 meals out of 21 out of the house and do you know how often a 14 year-old eats? Also… breaking my meal plan up by ingredient rather than meal so that you have a better idea of how things map to your ingredient use.
Israeli Couscous Salad* (using some zucchini)
Pasta con Ceci**
Chickpeas with garlic, tomatoes, and green chilies*** (using sweet peppers from CSA)
Veggie Naan’wich with Feta Chickpea Mash (using carrots, too)
Arugula & Parsley
Pasta in Parsley Pesto
Kale & Potato Breakfast Scramble
Kale & Toasted Coconut Salad
Squash & Sweet Potato
Butternut Squash Puree for freezer
Vanilla Bean Sweet Potato Waffles
Zucchini Cardamom Bread****
Carrot Cake (to gift)****
Cheesy BBQ Baked Potatoes
Rice and bean bowls
Have a great week and happy cooking!
Cookbooks used this week:
* Salad Samurai
** Short Stack Vol 17: Chickpeas
*** World of the East Vegetarian Cooking
**** Naturally Sweet
Remember that the library is a fantastic place to try out new books before purchasing for your own collection!
I’ve been craving for chickpeas for a while, that sounds really delicious