This is more like Good Eats Months, but here are some of the foods we’ve been enjoying recently. The dishes without links are ones that I just made up.
Spaghetti with zucchini, yellow squash and basil
This included some of our homegrown squash as well as local zucchini that I shredded and froze over the summer.
Macaroni and cheese with green onions
Hamburger with local grass-fed beef on a homemade bun
Spinach and roasted red pepper pizza on Uprise Bakery crusts
Provençal winter squash gratin
This gratin featured our homegrown butternut squash and pureed local pumpkin.
Pizza with red and green peppers on a homemade crust
Taco salad with local grass-fed beef
Red pepper black bean burgers
These are by far the best homemade veggie burgers I’ve had. The recipe comes from a preschool healthy eating and gardening program that I coordinate as part of my job.
Winter squash soup with lemongrass and coconut milk
This included our very last homegrown butternut squash, which kept just fine in our basement through February.
Joy the Baker’s Soft Vegan Ginger Cookies
Amazing. No, seriously. Joy’s not obsessing over this recipe for nothing. I ate the majority of the cookies and didn’t even feel too badly about it. I made them with all whole wheat flour, plus homemade applesauce (only because I was out of regular applesauce), so there wasn’t much to feel guilty about. These cookies even got me started eating candied ginger straight up.
Gluten-free sesame buckwheat crackers
These are easy and quick. I made them to accompany hummus that I brought to a group that includes gluten-free folks.
What have you been trying recently?