John
Roasted Squash with Blossoms, Sauteed Greens with Pinto Sausages, Sesame Rucola, Pan-Fried Oyster Mushrooms, Tomato-Cucumber Salad, Smoked Jalepeno Sauerkraut and Quinoa
Today we were in a super-big rush, so we had to make & eat dinner in about 1 hour. Luckily, we had some homemade pinto-bean sausages in the freezer and lots of fresh vegetables from the farmer’s market. And quinoa is very fast.
Pasta Bolognese, Roasted Potatoes and Tomatillo Sauce, Onion Foccacia
Ian was cooking tonight, and he made a lot of starch.
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Scallion Crepes with Lentils, Roasted Squash, and Greens
It turns out that summer squash tastes really good roasted with onions. I was browsing earlier and found a blog post with a recipe for squash cooked this way, which we modified by adding more oil, fresh thyme, and the juice of one lemon. The crepes and lentils were adapted from the new Vegan Brunch cookbook.
It was so good, we ate it again for brunch the next morning!
Blueberry Pancakes
Tonight we ate out at Engfer’s Pizza on the east side. But we did make these pancakes for breakfast!
Side of greens
Side of Greens
2 Bunches Greens (Kale, Chard, Bok Choy, Collards, Beet Greens, etc)
1- 2 Tbl Olive Oil
1 -2 Tbl Soy Sauce
Fill a bowl with cool water. Cut or pull the greens off of the stem (leave the stem on for Bok Choy!) and put them in the bowl of water. If you are using Chard or Beet Greens, you can rinse and chop the stem separately and cook it extra.
When you are 10 minutes away from eating dinner, heat up some olive oil in a cast iron pan. (If you like, add minced garlic to the hot oil for 30 seconds before adding the greens.) When the oil is hot, pull the greens out of the water and throw them into the pan. They will still have water clinging to the leaves. Cover the greens and cook until wilted, about 5 minutes. Uncover and cook until tender — we usually just cook a couple more minutes. Add some soy sauce to taste.
