Yesterday I was reminded of my own challenges of “what to do” with all of the foods that arrived in my food box at the Creative Connection Los Angeles event. Fall has brought an interesting variety. I’ve had to put my Farm Fresh box on pause with recent travels, but I pulled up this post from last year that is filled with recipes for the goodies that arrive in the autumn months. You can make the Dino Soup a veggie-friendly version by leaving out the last ingredient. More travels this week and a video on Wednesday. Join the “30-Days of No Sugar”. With our powers combined we can we will offset holiday temptations. And please pardon the quality of the “B.C.” pics (before the Canon).
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Believe it or not, there is an autumn season in the “perpetual summer” of Southern California. I’ve found plenty of trees in my neighborhood changing colors for the season, crunching under my feet as I walk or run (at the mercy of our dog Wicket most days).
Upon returning I began washing, cleaning and prepping foods for the week. Loving my bi-weekly delivery from Farm Fresh to You! This week was delicious – permissions, pears, apples, carrots, arugula, romaine lettuce, leeks, cucumbers and some other foods I’m probably forgetting! One veggie, chard, had me perplexed. Martha Rose Shulman and the New York Times to the rescue!
A glimpse of the mayhem in progress… another batch of the delicious Dino Kale soup, replacing the recipe’s namesake with the bunch of chard I received this week. We had a delicious dinner tonight complete with red pepper risotto and roasted root vegetables.
A pumpkin pie is sitting in the refrigerator for dessert - indulging a little slice for dessert. Hope you had a wonderful WELL weekend! Please share your favorite fall recipes either in the comments or directly on WELL’s wall. I’m creating my Thanksgiving menu and taking all the help I can get for sides that bring out the best in the fall flavors.
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