this week’s meals were hearty, wholesome and (as always) inspired by our local produce. our favorites for this week were most certainly the fig pizza and pumpkin coconut curry. yum!
what have been some of your favorite meals this week? please share with us in the comment section!
butternut squash pasta served with a garden salad
cashew, coconut and pumpkin curry with sauteed kale
fig pizza*, garbanzo bean and veggie mashed potatoes*, stuffed poblanos (stuffed with last night’s leftovers!) and grilled squash
need ideas! what are you cookin’?
brush 1 tablespoon of olive oil over your pizza crust, then layer with spinach and slices of fresh fig. sprink with salt and top with fresh thyme or sage. bake at 400 degrees until crust is slightly brown, about 25 minutes. drizzle with honey and serve!
garbanzo bean and veggie mashed potatoes
saute in olive oil 1 onion, 1 carrot and 1 celery stick (all chopped) until translucent (about 6 minutes). add 2 pounds of potatoes cut into thick chunks and 1 can of garbanzo beans. add enough water to cover slightly. let simmer until potatoes are soft to the touch. pour out liquid and transfer to mixing bowl and mix until a mashed potato consistency is formed (optional: add vegan butter and milk!).