9/5/2023
It's September! While I am a huge fan of Summer, I love the change of all seasons. New weather, new crops, new vibes all around. I really treat September as my "New Year" and try and get organized, settled, and find inspiration all around me. Looking forward to taking this fall motivation and putting it into your food this month! I had a lovely, quiet day in the kitchen yesterday and had a chance to use up most of the veggies that have been in the house from the garden. Most of this week's meals are from my garden to your mouth with a few other's weaved in like Indian Neck Farm, Sang Lee, and Lil' Farm Stand.
Just the Tip - How to Make these meals "the best you ever had":
Put your meals in your own tupperware when you return home for maximum freshness!
Add a piece of paper towel to "moist" meals like salad.
Eat your salads first!
Try to heat your food stovetop or in the oven vs. the microwave.
Add a drop of moisture like water or EVOO to meals when heating them covered in the oven so they don't dry out.
This week's "food for thought":
I made a heartier soup this week as I was inspired by last week's cooler weather, but so much for that! However, remember that by eating soup you actually cause your body to heat up from the inside so it will cool itself on the outside, so it is actually a great meal to help stay cool in this warmer September weather.
The pear salad can be eaten cold or hot! If you're interested in trying it on the warm side, just toss it on a skillet and give it a couple of minutes. Those pears will be worth it, I promise!
This pesto pasta dish is a regular for me during the week with the abundance of summer veggies always around. Add that lentil pasta and it keeps you full for hours. I did try a new brand of lentil pasta this week, wasn't loving how it cooked, but did love the flavor. I'd love to get your feedback!
Your favorite balls are back! I don't know what it is with you guys and meaty. balls but whenever they are on the menu, I can't keep you away! I would recommend heating this covered in the oven or in a cast iron. Either way you may want to add a little EVOO or water when you heat them up as turkey meat can dry out fast when reheating. I ate mine with the potatoes from the "roast with the most" dish, some greens from the garden, tzatziki, and some kraut! So delish!
Weekly Fun Food Fact
Did you know that poached (or roasted) pears are great for supporting the lungs and can be an amazing snack to incorporate when you have a chest cold? Try sprinkling a little cinnamon and poaching your pears stovetop with some water. Not only is it delicious but it will help you feel better quicker! Tip: kids love this!
This week's tzatziki sauce is made with Cocojune yogurt. I love taking a dollop of that yogurt and adding it to almost everything I eat, like a sour cream almost. It has live cultures so you get your probiotic punch, plus it adds an amazing creamy texture and fuller flavor to every dish. It can be pricey, but I only use about one tablespoon per meal.
Try this:
Try spreading out your soup for the whole fam by making it a pasta dish. I love the lentil pasta with all its protein content (and just lentils for ingredients), add the soup for your "sauce", maybe throw in some greens and you will be feeding the whole family (not to mention checking off tons of plants for the week!).
Okay, folks gotta run! Have a great week!
XOXOXO