Joyful Compassionate Abundance
This post was published in Bob’s Fresh and Local newsletter 7/25/2017 It was fun to have so much variety last week and even more variety this week. I thought I might share a few things I made as well as what I
Stuffed Cabbage Rolls! A beautiful and wonderfully delicious stuffed cabbage dish. Good for squash or grape leaves too.
Our kitchen at the shul needs a little work, but it’s big and bright and airy, and I like to cook there on Fridays, prepare a little something for our Friday evening dinners, which more and more of our little family on
Prepared for Bob’s Fresh and Local CSA. Visit them on Facebook. This week we’ll enjoy a wonderful variety of spring greens, mostly Asian and from the mustard family, including Mizuna, Tokyo Bekana, Hon Tsai Tai and Tatsoi as well as the more
We will soon enjoy lots of spring greens in our boxes, and that’s great, because I LOVE greens and missed Bob’s beautiful assortment over the winter. Here’s what I do with them (other than the salad I make first thing when I
These delicious vegan stuffed mini-peppers are a variation of a dish I sometimes make when it’s not Passover using regular size yellow bell peppers, couscous and vegan pesto. For Passover, I replaced the couscous with quinoa. Happily raw pine nuts aren’t kitniyot,
This soup, like so many other dishes, began its life with me on Pinterest, where I often go for inspiration. It’s a lovely, brothy soup the first day. The flavor improves with age, and it also thickens, due to the quinoa. By
LEMONY MUSHROOMS, LENTILS & GREENS Ingredients Lentils, 2 cups dry Crimini mushrooms (Baby Bella), 1 lb. Â sliced Greens, rough chopped (I used kale this time – if using a “softer” green, just add in at the very end) Garlic, 2 cloves, minced
CAULIFLOWER QUINOA STEW Ingredients Carrots, 3, bias cut Cauliflower, 1/2 large head, flowerets Celery stalks, 2 large, bias cut Garlic, 4 cloves, minced Ginger root, 1 TB peeled, minced Kale, 3 cups coarsely chopped Red or Yellow bell pepper, 1, chunked Onion,
Oh, I love summer, and I love my CSA! My food tastes so much better when I work in the fields for it and contemplate what I want to do with all those gorgeous veggies! Here are a few items from this