The perfect cheese plate

Ok, I am not an expert on most things, but since I was a little kid, there are a few things I know I can do well.

I can write well. I can put on eye makeup without the assistance of a mirror. I can smell when milk is even slightly sour. I can write my name using a pen between my toes. I can make an excellent mix tape … and that was back in the day, when you made a mix tape from recording songs off of the radio, and you had to be super-fast to hit the “stop” button before the DJ came on, talking over the end of the song you were trying to record. Nowadays the kids have it much easier with the mP3s and playlists. But I digress.

cheese plate

And I can make an excellent cheese plate. This isn’t hubris or boasting, it’s a simple fact. Part of the reason is because it’s nearly impossible to make a BAD cheese plate … I mean, honestly, just take a look at Pinterest one of these days and search for the term “cheese plate.” (Or check out mine right here! Shameless plug!)

mini cheese plate

Some people seriously pull out a pretty platter, slice a few bits of cheese and meat, and call it a day. There’s absolutely nothing wrong with that. But if you’re going to do it …. if you’re going to have a great party and you want to really hit it out of the park … there are a few simple guidelines to follow.

1) Have a good selection.

Don't be afraid of the sample basket!

Don’t be afraid of the sample basket!

Seriously, people. No matter how much you love that one awesome cheese, not everyone at your party is going to like it. Present a blend of hard cheeses, soft cheeses, and stinky cheeses, and switch up the types of cheese as well … you want some sheep’s milk cheese, some goat cheese and some cow’s milk cheese.

cheese selection

My favorite local cheese shop keeps a basket near the register full of the odds and ends and weirdly-shaped chunks of cheese they have left over. This is an excellent way to sample certain cheeses you might not otherwise try.

2) The cheese is just the star. It needs a limo.

salted watermelon jelly and kokos gouda

salted watermelon jelly and kokos gouda

Don’t forget the rest of the plate! You want a nice crusty bread and at least one type of cracker, and some vehicles for cheese that are fresh fruits or vegetables.

apples and gjetost cheese

apples and gjetost cheese

Try mixing up different breads and crackers, and different fruits and vegetables like apples, pear, strawberries, endive, celery, carrot sticks, and radishes (slice them lenthwise).

endive and spicy cheese dip

endive and spicy cheese dip

carrot marmalade and port wine-soaked cheese

carrot marmalade and port wine-soaked cheese

Always have at least one savory spread and one sweet spread on the plate. I love the selection of jams and toppings from the Friend in Cheeses Jam Company, a small buisness that specializes in things that go great with cheese. (Seriously, how awesome is that?) More than once, their amazing creations like salted watermelon jelly, strawberry tarragon conserve, carrot marmalade and pisco pear butter have been the best parts of my cheese plates.

bacon jam and cheddar

bacon jam and cheddar

Meat items are also important to keep a good balance on your platter. The salty and sweet punch of bacon jam, or the smoky depth of smoked chicken liver pate or storebought liverwurst, are excellent accompaniments to most cheeses.

3) It’s a carpenter, not his tools. But get some nice tools.

mini cheese graterOk, not crazy tools. Or expensive tools. Just things like a tiny cheese grater so you can grate your cheese on the spot. Or a few of those tiny forks and knives for spreads and cheeses. Just a handful of toothpicks for your olives and your bits of meat, and a few small bowls or rammekins for those jams and jellies.

cheddar and strawberry tarragon conserve

cheddar and strawberry tarragon conserve

4) Be an artist about it.

cheese plate 2

I usually set up my larger selections on a handmade wooden board, but it’s certainly not necessary. A cracked plate works as well as a fancy decorative platter. What matters is how delicious everything looks.

cheese plate 3

cheese plate 4

Posted in cheesemaking, condiments, food, holidays, pickles, snacks, Uncategorized, unprocessed, vegetarian | Tagged , , , , , , , | Leave a comment

Easy squash and vegetable soup (perfect for the holidays)

This is a great, easy soup that is perfect for Thanksgiving or other family dinners. It’s vegetarian (although it can be adapted to include chicken or meat stock), and it’s great for an appetizer or as part of your holiday meal.

As usual when cooking with butternut squash (or any squash or gourd that has a very hard outer shell), I made the process easier on myself by cutting the giant squash into a few manageable chunks, then I dry-roasted it on my grill until the peel was charred. Let it cool down until you can handle it with your bare (clean) hands, and it’s super-easy to peel the rind off and cut up the sweet squash inside.

Butternut squash and vegetable soup

Easy Squash and Vegetable Soup

  • about 2 lbs of butternut squash, roasted, peeled and chopped
  • one container (about 14 oz.) soft tofu, chopped
  • one large onion, diced
  • 2-3 carrots, diced
  • 2-3 small red potatoes, diced
  • 3 heads garlic, chopped
  • 2 tbsp. dried sage
  • 1 tbsp. paprika
  • 1 tbsp. ginger
  • 1 tbsp. cumin
  • 1 quart vegetable stock
  • 1 bottle of good beer
  • salt and pepper
  • crumbly feta cheese or blue cheese, for serving

Feel free to clean out your fridge when picking the vegetables to use … I just used the few items I had on hand, but a few stalks of celery, maybe sweet potato, some fresh fennel, or some fresh leek(s), would be a great addition to this recipe.

I simply added all of the ingredients (no pre-cooking needed except for the butternut squash), and cooked everything together in my slow cooker overnight. Cook it for at least 6 hours on the low setting, but the longer you cook it, the more the flavors will develop. Then puree the entire contents of the pot with your trusty immersion blender, taste the soup, add more spices if necessary, and serve.

Posted in cooking, food, holidays, leftovers, soups and stews, Thanksgiving, Uncategorized, vegetarian | Tagged , , , , , | Leave a comment

Smoked Thanksgiving Turkey – plus a bonus recipe

You may have read about my previous attempts with smoked beer-can chicken … one of the tastiest and coolest-to-adapt  and insane-leftover-making smoker dishes out there. I have switched it up several times, trying it with different types of beverages and liquids inside the beer can, and changing up the seasonings I put on the outside.

This year I wanted to try the same procedure with smoking my Thanksgiving turkey, and it worked out beautifully.

smoked beer-can turkey

It’s really a super-simple procedure: oil and season your bird on the outside, and stuff it with a beer can for the smoking process. Cook it to 160 internal temp, and you’re done. The hands-on time that you have to actually spend doing things is maybe 10 minutes.

Since I have done this a few times, I wanted to offer some tips before I get to the specifics.

  • Get a good digital thermometer. My smoker is vertical, so every time I lift the lid to take the meat’s temperature, some of the precious, sweet, sweet smoke escapes, and flavors the air instead of my dinner. I don’t like it when that happens. I invested in a good digital thermometer that tells me both the meat temperature AND the oven/inside of the smoker temperature. It even has an alarm so it will let me know if my smoker gets too hot or when my meat is finished. This is the one I have and it has served me well.
  • Experiment with  different seasonings. I use a Misto, which I can fill with extra-virgin olive oil and spritz the outside of the chicken or turkey, then I sprinkle it with seasoning. Since most of the flavoring is from the wood smoke, you can literally coat your bird in salt and pepper and it will be awesome (I like to use a pre-made Cajun seasoning — I am a huge fan of the Cajun Power company). But use what you like.
  • Experiment with different types of wood chips with different types of meat. For this turkey, I used hickory wood chips, but I also really love mesquite wood chips for smoking poultry.
hickory chips for smoking

Soaked hickory chips on the smoker.

So this is the deal (and this works the same with chicken and with turkey):

  • Clean and trim the turkey (I had to cut off a bit of the fatty part by the neck, etc.).

trimmed

  • Spritz the outside of the turkey with a light layer of oil, then sprinkle your favorite seasoning blend over the skin (I like a Cajun seasoning mix).
  • Situate the beer can inside of the turkey. Since turkeys are generally much bigger than chickens, I used a larger beer can. I also, just to avoid wasting beer, poured most of the beer from the can out into a cup, then when the bird was situated on the smoker (and didn’t look too wobbly), I poured the beer back into the can through the top of the bird. Depending on the size of your turkey and the dimensions of your smoker, you may have to maneuver a bit to get the beer can in there and get the turkey legs around it so the turkey is literally sitting on the can. You want to be able to look down into the neck cavity and see the top of the can.
Rosemary sprigs are optional. :)

Rosemary sprigs are optional. :)

  • Smoke until the internal temperature is 160 degrees. For a chicken that is 5-6 lbs., that takes about 3 hours. For a turkey that weighs about 11 lbs., it took six hours.
halfway done

Halfway done!

Temperature is more important than time, and depending on your smoker, it might take considerably less time … or for that matter, considerably more time. Also when the turkey is done, the smoking process leaves it with a pink-colored smoke ring, and sometimes people can confuse pinkness with doneness. Just make sure the temperature is high enough and you should be fine.

Fully-cooked smoked turkey ... look at that color!

Fully-cooked smoked turkey … look at that color!

  • Let it rest for at least 20 minutes after smoking before you cut into it. Just like a juicy steak, all of those juices inside the turkey will spill out right away if you don’t give them a few minutes to redistribute. Try to cover your bird with foil and keep it away from grabby hands until it’s time to eat. :)
Before and After.

Before and After.

Oh, but wait!

Don’t forget to save those insides!

BONUS RECIPE

So, every turkey you buy in the store comes with that little packet inside, that has the turkey’s heart, gizzard, liver, and usually also the neck bone. It’s Thanksgiving tradition in my house to (obviously) remove these from the turkey before roasting (or, in this case, smoking), and putting the offal either in a pot on the back of the stove and out of the way of all the other Thanksgiving dishes, or in the slow cooker, and making a big pot of turkey and rice soup.

One would think that a huge pot of soup would be kind of superfluous given the huge bounty of food going around on T-Day, but you’d be surprised! After the initial meal, then the dessert, then the subsequent football game/ food coma, you might want to eat a little bit more, but not like, a full meal again … and then, this soup is perfect.

Trust me.

  • offal packet from your store-bought turkey (liver, gizzard and heart, plus the neck bone)
  • 1 cup of rice (add more later if needed)
  • 1 chopped onion
  • 2-3 stalks chopped celery
  • 2-3 chopped carrots
  • 2 gloved garlic, chopped
  • salt and pepper to taste
  • 1 diced jalapeno (optional)

Of course, you could also wait until your turkey has also been smoked, and add some of the smoke turkey bones to the soup for added smoky flavor. No one would blame you. Smoked chicken and smoked turkey carcasses make some of the best soups you can imagine. (Seriously, take any chicken soup or turkey soup recipe and substitute smoked chicken or smoked turkey. The meat or just the stock. It will change your life.)

turkey rice soup

You can also use the liver (plus a few more chicken livers) to make an insanely delicious pate for your Thanksgiving appetizers. Toss the livers on the smoker for a while (they will probably take less than an hour) and try this smoked chicken liver pate recipe. To. Die. For.

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October Unprocessed: Butternut Squash Chili

Last week, I got a big butternut squash in my CSA box and wasn’t sure what to make with it. Someone on the October Unprocessed Facebook page recommended tossing it into a chili.

I am a huge fan of chili, particularly in the cooler months … it seems to go so well with football and cold, windy weather; but also with cold beers and slices of watermelon in the summertime.

I have found in my years that people who are into chili take their chili very seriously and like it a certain, specific, personal way. Some people don’t like beans in their chili, some don’t like the meat. Luckily, chili is also one of the most easily adaptable dishes in the world. I don’t think I have ever made it exactly the same way twice.

Personally, my signature chili is with ground meat (beef, turkey, lamb, pork, or a mixture) and beans (usually more than one kind). It always has tomatoes (canned and/ or fresh) and usually has corn, and depending on the style, has some sort of chili pepper in it. Since this one is already packed with levels of flavor, I didn’t want to overdo the spiciness, so I used dried chili powder to taste and chopped sweet peppers. Also I would usually load a bowl of chili up with sour cream and grated cheddar, maybe even served over the contents of a bag of Fritos. This month I am doing the October Unprocessed challenge, so I am just eating it “plain” … if you can call this plain. It’s not.

But chili is a personal thing; if you don’t want meat in your chili, or you don’t want the beans, or you would rather have a wicked hot jalapeno pepper, then by all means, adapt this recipe to your tastes. This is just my way. I basically adapted my standard chili recipe to include the squash and some other Autumn-y flavors.

Seriously I think this is the best chili I’ve ever made.

Butternut squash and beef chili

A note about how to get into that butternut squash: Some of you may recall that last year, when I first ventured into cooking fresh pumpkins, how happy I was to have discovered an easy way to get the most out of the gourds. I pretty much have used the same technique with Red Kuri squash, pumpkins, and now butternut squash. Basically, if you have a type of squash with a very hard peel, and you are using it for the meat inside (as opposed to say, a baked acorn squash where you just stuff the squash and leave the gourd intact), it’s super-simple: cut it as much as you can, into workable chunks, and then broil, grill or roast it.

How to roast pumpkin

Personally, I use my outdoor grill to roast the squash, mostly because it’s fast, simple to use, and doesn’t require turning my oven on (which always makes my apartment really hot — even in the fall, it’s too much). So I hacked the butternut squash into 4-5 hunks, and put them, dry, on my grill over high heat for about 30 minutes. Keep an eye on them if you roast them over an open flame like that, or do them in your oven for about 30-45 minutes, or until they get a little bit soft (but not too soft).

Once the pieces of squash have cooled a little, the peel will come off very easily.

Butternut Squash and Beef Chili

(*Feel free to omit the beef and use vegetable stock only to make this totally vegetarian)

  • 1 butternut squash, roasted and peeled (see above for tips)
  • 1 lb ground beef*
  • 1 large onion, diced
  • 4-5 cloves garlic, diced
  • 3-4 sweet peppers, diced
  • 1 large can of stewed tomatoes
  • 1 can sweet yellow corn
  • 1 large carrot, peeled and diced
  • 1 large sweet potato, peeled and diced
  • 1 can white beans
  • 1 can black beans
  • 1 small can of tomato paste (about 8 oz)
  • 1 bottle of good beer
  • 1 quart vegetable* or beef stock (or both)
  • 2-3 fresh sage leaves, chopped
  • 2 tbsp. each of cumin and coriander
  • 2 tbsp. chili powder (omit or reduce if you don’t like it spicy)
  • 2 tbsp. dried parsley
  • salt and pepper
  • fresh cilantro, as a garnish

By the time my squash was roasted and cooled, I had already started to brown about a pound of ground beef, a few diced cloves of garlic, and a diced onion in a big pot. Once the meat and onions cook down a little, add the diced carrot, a diced, peeled sweet potato, and the cans of corn, tomato and beans. Mix together well and add chopped sage and other spices, then add the beer and stock. Make sure there is a lot of liquid (it might even look like too much, but don’t panic), then add the tomato paste and squash, and bring to a boil.

Once the whole mixture has reached a boil, cover the pot, reduce to a simmer, and let it simmer for at least 2 hours. The liquid – which might have seemed excessive earlier — has now been absorbed and it should be nice and thick.

Butternut Squash and Beef Chili

You can also just brown the beef and roast the squash, dump everything into your slow cooker, set it on low and let it cook for 6-8 hours.

As with most chilis, the longer you let it cook, the more flavorful the final product will be.

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October Unprocessed: Quinoa Salad

October is a great time to be unprocessed. Most stores still carry the last of the summer produce, and the pumpkins, squashes and gourds of all types are plentiful.

This challenge is a great opportunity to try new recipes and new ingredients, especially when you can substitute new, healthy ingredients for processed ones. One of those ingredients for me is quinoa … I really enjoy it and want to find more ways to use it. For the second week of the challenge, I combined several different quinoa salad recipes, plus improvised with what was fresh in this week’s CSA box.

Quinoa Salad

  • 4 cups quinoa, cooked and cooled to room temperature
  • 1 can of tuna in water, drained
  • a bunch of fresh sunflower greens, chopped
  • a bunch of fresh cilantro, chopped
  • 1/2 cup feta cheese, crumbled
  • 1 avocado, sliced
  • 5-6 large mushrooms
  • about a pound of fresh Brussels sprouts (10-12 heads), halved
  • 2-3 carrots, chopped
  • a dash of olive oil and balsamic vinegar
  • salt and pepper to taste

Warm Quinoa Salad

While the quinoa is cooking and cooling, roast the mushrooms and Brussels sprouts over high heat with a bit of olive oil and balsamic vinegar until the vegetables are nicely browned. Allow them to cool and slice the mushrooms.

Toss the quinoa with the tuna and feta cheese, add the roasted vegetables (as well as the juices that came from the roasting pan), carrots, and fresh greens, and mix well. Season to taste and top with sliced avocado.

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October Unprocessed: Kicked-up Oktoberfest Soup

I have found some truly amazing recipes for October Unprocessed (check out my Pinterest board for them all here), but there are a few that are fast becoming my favorites. I am particularly happy to work with other things I make from scratch (even before the OU challenge), like homemade, nitrate-free bacon, and sauerkraut I made in my own fermenting crock.

I found this excellent recipe by Sweet & Sauer for a bacon, potato and sauerkraut soup, and I had to try it … although I kicked it up a little. I like my soups to be nice and chunky, and I generally use vegetable stock or chicken stock, where this recipe calls for water.

Oktoberfest soup

I added some German favorites like dill and beer, so call my kicked-up version “Oktoberfest Soup.”

Kicked-up Oktoberfest Soup

  • 8 ounces bacon (my recipe for unprocessed, nitrate-free bacon is here)
  • 1 medium onion, diced
  • 2 large carrots, cubed
  • 3-4 garlic cloves, minced
  • 4-5 new potatoes (about 1 pound)
  • 1 large sweet potato
  • 2 cups sauerkraut (my homemade recipe is here)
  • 1 tablespoon dried dill
  • dash of hot sauce or sriracha (my homemade recipe is here)
  • lots of black pepper
  • half a bottle of good beer
  • just a little bit of salt*

I rendered the chopped bacon with the onions and garlic, then added the hot sauce, the chopped carrots and potatoes, and the dried dill and pepper.

050

Then I added the beer (be sure to scrape up all the good bits stuck to the bottom of the pot) and the water. Bring it to a boil and then let it simmer for about 30 minutes. Add the sauerkraut at the end — *and salt to taste, ONLY if you need it. There is a lot of salt in the bacon and in the kraut, so taste it first and make sure — you don’t want to overdo it.

The hot sauce, the dried dill, the good beer and the bit of sweet earthiness from the sweet potato make a huge difference in the flavor of the stock. Make sure you use a tasty beer, as the flavor of it will concentrate as the soup cooks.

Kicked-up Oktoberfest soup

A quick note about adding the sauerkraut at the end: I found the best result when I put cold sauerkraut on the bottom of my soup bowl, and then ladled the hot soup on top. If you heat the kraut over 110 degrees, the probiotic goodness of the sauerkraut might be compromised … although it will still taste very good. :)

After October Unprocessed is over, I think I will try a slightly processed, slightly spicier version … I want to get some good marinated pork belly (my local Korean grocery has the best stuff in their deli, but I am sure it’s processed on some level) and make a stew from it with noodles, then add my homemade kimchi at the end. I think it would be fantastic.

Stay tuned.

Posted in cooking, fermenting, food, October Unprocessed, soups and stews, Uncategorized, unprocessed | Tagged , , , , , , , , | Leave a comment

October Unprocessed: Week 1 Recap

My apologies for not updating the blog for the last several days; I’ve been a little under the weather and stuck mostly to leftovers and unprocessed snacks and fruits (dried apple slices, peaches and melon). I also figured being congested would be a great time to make some curry, which is bound to help a little.

I wanted to remake the awesome vegetarian pumpkin curry I made as my $5 Slow Food Challenge last October, but there was a lovely Red Kuri squash in this week’s CSA box, and since Red Kuri is pretty similar to pumpkin, I figured it was worth a try (plus, I was really enjoying saying “Red Kuri red curry” over and over). I used the exact technique as I used for the pumpkin curry in the above link, right down to slicing and roasting the Red Kuri squash on my outdoor grill before adding it to a big crock pot full of vegetables, red curry paste, coconut milk and stock. It was excellent.

Red Kuri red curry

I also used the fresh tomatoes from my CSA box to make some homemade ketchup (based on this recipe, but obviously I only made like two jars of it), and tried my hand at some baking … the seemingly simply four-ingredient bread recipe, but it didn’t turn out very well. Luckily, I still have plenty of all four required ingredients, so I’ll try it again later this week.

As most, if not all, storebought bacon is processed in some way, I decided to make some homemade bacon, which I have done a few times before. It’s a really simple recipe that gives you delicious, nitrate-free bacon with no special equipment (other than a smoker).

This week’s CSA also included a bounty of kale — even with the “small” box, each weekly delivery is too much for one person — so I decided to try using kale to make old-fashioned Southern-style greens. Usually greens are made with collard or mustard greens or chard of some sort (any sort, really), but I had never made it with kale before. Also it’s usually made with ham and/or a ham bone, and instead of ham, I use a few good slices of the homemade bacon I just made. The substitutions worked beautifully (even if this isn’t the most photogenic dish).

Old-fashioned greens with kale and homemade bacon

I put the chopped kale with a chopped onion, a few heads of garlic, a splash of apple cider vinegar and a quart of chicken stock into my crock pot, and I let it cook on low overnight.

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October Unprocessed: Day 2 – Tastes like Fall

Ok, so this recipe wasn’t entirely a success. I had been looking at recipes all day, and lots of people on the October Unprocessed 2013 Facebook page (check it out if you haven’t yet) were posting photos of cauliflower crust pizzas that looked really good.

But first, I had to pick up my CSA box from the farmer’s market. Look at all of these goodies … it practically screams “fall,” doesn’t it? That’s a big bunch of kale, green beans, melon, summer squash, sunflower greens sprouts, tomatoes and red kuri squash.

October 2 CSA box

(Not pictured: two sweet potatoes and my  mind, spinning with recipes.)

I had a banana and some granola for breakfast, and baby carrots and hummus for lunch. I was gearing up to make a big supper. My plan was for a cauliflower-crust pizza, but my crust didn’t get crispy enough, so it was more like a big, spicy Autumn casserole. It was pureed cauliflower mixed with an egg and a bit of oil (spread it in a pan and bake it by itself until its crispy — I just jumped the gun and added all of the toppings before it was time).

Autumn Veggie Casserole with Cauliflower Crust

I used homemade chimichurri as a sauce, and roasted some sliced sweet potato, Brussels sprouts and mushrooms. I also added sliced fresh tomatoes from my CSA box, plus homemade mozzarella cheese. Again, it wasn’t like a pizza, but it was darn tasty.

 

 

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October Unprocessed: Day 1. I got this.

So far, October Unprocessed has been a breeze. I picked up an acai bowl on my way to the office this morning, ate some baby carrots and hummus (at my desk, life of a working girl) for lunch, and for dinner, I made a stir-fry of the fresh vegetables left in my fridge. I need to make room for the CSA box I am picking up on my way home tomorrow.

My pops calls this a “kitchen sink” dish … that is, you use “everything but the kitchen sink.” Tonight my skillet contained thinly sliced red onion, carrot, and mushroom from the fridge, added to yellow squash, zucchini and sunflower greens left from last week’s CSA box, a Japanese eggplant from my neighbor’s garden, and finally, some cold brown rice I made a couple of days ago, and of course, a scrambled egg.

"Kitchen Sink" stir fry

I would recommend that you don’t cheat yourself out of that scrambled egg. You’d be surprised how it brings the whole dish together. I like to get my vegetables almost cooked, then drop in a pile of cold, pre-cooked rice, and crack and egg right on top.

veggie stir-fry ... almost done

Then, just scramble the egg and rice and vegetables all together, and let it crisp up a little. I added my homemade sriracha, and although they’re both pretty processed, I allowed myself a dash each of sesame oil and soy sauce. Season with pepper, ginger and a little fresh basil, and it’s perfect!

Also I think I will have to amend the menu I posted last night … I was hoping for a nice pork tenderloin to roast on my grill, but couldn’t find one. Instead I think I will do a cauliflower crust pizza with mushrooms and Brussels sprouts. I also found some great pork bellies that are going to be cured in salt and sugar, then smoked –i.e., made into bacon — on Saturday.

Stay tuned!

Posted in condiments, cooking, food, leftovers, October Unprocessed, soups and stews, Uncategorized, unprocessed | Tagged , | Leave a comment

October Unprocessed: Starts tomorrow!

Ok, it’s getting down to the wire here. All weekend, I have been trying to get rid of all of the processed foods in my kitchen, and working on a meal plan that will make the next 31 days go by a little easier … and I’ve discovered a little bit about my eating habits already.

For one, I eat a lot healthier than I assumed I did. Bar the occasional box of cookies that I am sure someone brought to my house and left behind, the vast majority of “processed” food I have is simply convenience food: pre-made, frozen meatballs and sausage (they’re just easier to toss into a pot of sauce or soup), frozen shrimp (probably not very processed, but I think they are injected with water and probably other preservatives), premade salad dressing (honestly, I don’t even know why I have this; my own dressing is unprocessed and superior in every way to this), and pasta sauce from a can (who has time to make sauce?) and condiments of every kind.

This weekend, I used up my premade salad dressing, frozen shrimp and Parmesan cheese for a Big-Ass Salad …

shrimp &  sunflower greens salad

… and used the sausage and meatballs, plus canned pasta sauce and more of that processed parmesan from a can, over some spaghetti squash. Awesome!

Secondly, as far as condiments, I think I have that covered. I have made my own ketchup (seriously, homemade curry ketchup is like the greatest thing in the world), my own mustard and relish, and my own habanero salsa. So I guess I am covered if I can find myself some unprocessed hot dogs (do those even exist?) and a big bag of unprocessed tortilla chips. I plan to make some more ketchup this week when I get my CSA box on Wednesday.

Thirdly … I am SO glad I signed up for a CSA box! I live in San Diego, so there are quite a few local farms, and most of them offer a version of a CSA (Community Supported Agriculture) box from a local spot called Suzie’s Farm. It’s a good 45 minutes away from me, but I can pick up my box at the farmer’s market just two blocks away. :)

This week (well, on Wednesday), I will pick up my box, which this week, contains pea greens, kale, sweet potatoes, beans, tomatoes, summer squash, melon, and Blue Hubbard squash. Based on the good stuff I get this week (but won’t actually pick up til the day after the October Unprocessed Challenge starts), I have tentatively written out my menu for the next week.

Here is my plan for the next 7 days … a few pointers. I am a huge fan of the leftovers-for-lunch. I am a single girl and it’s beautiful and rare to find a good recipe that is worth cooking that is only for one person. Almost everything I cook has leftovers, and taking what’s left from dinner to work the next day allows me to be sure what I’m eating, and, more importantly, to not be tempted by the office lunches, packed with who-knows-what. I also don’t usually eat a very big or filling breakfast, so most of my breakys will be a piece of fruit, an acai bowl or a smoothie.

Tuesday:

B: acai bowl

L: carrots & hummus

D: stir-fry veggies and rice

Wednesday:

B: smoothie

L: leftovers

D: roast pork tenderloin/ carrot fries baked with chimichurri / green beans

Thursday:

B: melon

L: leftovers

D: spaghetti squash baked with kale/ salad of sunflower greens and pea greens

Friday:

B: smoothie

L: leftovers

D: Autumn chuck roast and blue hubbard squash/ steamed green beans

Saturday:

B: banana and smoothie

L: leftovers

D: tuna/lemon/garbanzo bean/ kale salad

Sunday:

B: acai bowl

L: leftovers

D: sauerkraut/ bacon/ potato soup

Monday:

B: acai bowl

L: leftovers

D: stuffed baked sweet potato

What are your meal plans shaping up like for October? Please share!

Posted in condiments, cooking, food, October Unprocessed, pickles, Uncategorized, unprocessed | Tagged , , | 1 Comment