liamsaunt

This meal was another Purple Carrot TB12 recipe, and they called it a vinaigrette. It was roasted peppers, walnuts, olive oil, lemon juice, pomegranate molasses, cumin, Aleppo pepper, scallions, and salt and pepper all blended together. Basically on Tuesdays, Wednesdays, and Thursdays I am doing Purple Carrot TB12 until I get bored with it. I've been substituting things when I want--like Tuesday's salmon dish was supposed to be made with tofu, but I like salmon better.

Roasted Japanese sweet potato with ras al hanout coated crispy chickpeas, sautéed kale, muhamurra vinaigrette, and cucumber-parsley salad.

Teriyaki salmon with coconut cauliflower "rice" and spicy cucumbers

It was very easy to make. I sauteed two onions, two bell peppers, and four cloves of garlic in olive oil until tender, then added two cups of rice, a good pinch of saffron, and about 1 tsp. each of smoked paprika and cumin, and cooked for a few minutes. Then I added about three cups of stock, salt and pepper, and brought to a boil, and topped with a pint of cherry tomatoes and a package of thawed artichoke hearts, I then baked it at 400 for about 25 minutes. When it came out of the oven, I squeezed over a lemon and topped it with fava beans and parsely, plus a "walnut chorizo" which was just walnuts ground up in a food processor with some olive oil, salt and chorizo seasoning. This made six servings. I got the idea from one of the recipes that came in my Purple Carrot box last week, but I needed more than two servings so bumped up all of the vegetables and used paella rice instead of the brown basmati rice that came in the Purple Carrot box.

Today is a holiday in MA so we ate an early dinner. Vegetable paella and baked cod with capers and olives

I had planned to make roasted rack of lamb and asparagus risotto for Easter dinner, but the forecast was unexpectedly warm--87 degrees--so the racks of lamb went into the freezer and I made schwarma instead. Lamb from the cookbook Jerusalem: chicken from the current edition of Food and Wine pita (an old recipe from Fine Cooking magazine) salad there was also rice pilaf and baba ganoush--also from Jerusalem, plus a couple of sauces for the meats.

Thanks! Come back soon, but maybe not this weekend. :-) The city is jammed with people for the marathon. I left work early yesterday and it took me an extra 20 minutes to walk to the train because of all the people checking in for the race and milling around in general. Early dinner tonight. My niece turned her nose up at our menu and so made some sushi on her own from the leftover tuna I bought for her poke bowl last night. Adults had Vietnamese flavored chicken salad

Last night, a tuna poke bowl for my niece (onions omitted) Warm lobster rolls for the adults

@shain, lovely photos, especially the beets! I could eat that whole plate. Tonight, beluga lentil tacos.

After last night's decadent scallop sandwich, it was time to delve into this week's TB12 Purple Carrot box. Pasta "alfredo." The pasta was made from chickpeas and the sauce is vegan: made with cauliflower, shallots, garlic, lemon, macadamia nuts, cashews, almond milk, and nutritional yeast. This was my first experience cooking with any kind of gluten free pasta. It was not bad, but I would certainly not choose it if I was given the option to have regular pasta. Served with an arugula-raddichio salad.

Scallop sandwich with rosemary fries

Today's salad: arugula, red onion, feta, tomatoes, artichokes, chickpeas, and Israeli couscous with a red wine vinaigrette. I should have added some roasted peppers and olives

antipasto plate

Thanks! I am hoping that it might cut down on food waste in my kitchen, and introduce some different plant based ideas to our diet. I'll still have Monday and the weekends to cook whatever I like. Last night, pasta norma

Purple Carrot #3: crispy turnip cakes with za'atar yogurt and kumquat quinoa tabouli. That's for for box #1, so it's back to my own ideas for dinner for the next few days.

Purple Carrot #2: ramen bowl with gingered amaranth greens, roasted broccoli, and watermelon radish. I de-veganized it with an egg. It was pretty good but I like my usual recipe more.

I've been bringing salads to work for lunch recently. This one had pears, apples, almonds, turkey and Gorgonzola dolce Yesterday I brought tuna with olive oil, capers, pepperoncini and almonds and today I have roast salmon with plums, feta and almonds in a berry vinaigrette

Roasted salmon and vegetables over white lentil risotto with cashew gremolata The salmon was my addition to a Purple Carrot meal. My husband signed us up to get three Purple Carrot meals a week. They are based on a vegan, gluten free, low soy and who knows what else diet that New England Patriot Tom Brady follows. To say I was skeptical is an understatement. However, this first meal was actually really good! I ended up saving my salmon for lunch today and just ate the lentils and vegetables. I doubt we will keep the subscription for very long, but for now I guess I won't mind experimenting with whatever comes in the box. I have the capacity to recycle all of the packaging, which is a plus.

Last night, haddock veracruzana style

I did not know you were from Westerly. I lived there as a young person. Went to elementary school before we moved away. The town library is so nice, and the adjacent park (Wilcox?) with the skating pond was lovely. And of course the town owned beaches were a great asset. I was furious when we moved out of there! It's such a cute town. Nice price on the squid--it is much more here in MA. Tonight we had Thai style fish cakes made with the last of the pollock from this week's fish share and a cucumber salad and rice

Reuben made with pollock

My sister and her kids eat meatless on Fridays during Lent, so I made a spinach and artichoke strata and a roasted tomato salad Mushrooms too, but I forgot to take a picture of those.

Roast salmon banh mi