Saturday, November 9, 2013

Seasonal Weeknight Eats

Despite the fact that we are still having summery weather in Portland, the produce that is in season is definitively autumn-y. I always think I am going to be so sad when the summer bounty is gone, but there is still so much bounty being produced by all of the wonderful farmers who make their living in Oregon that it is difficult to feel anything but grateful.

This week, I picked up:

Kale (2 kinds)
Collard Greens
Baby Bell Peppers
Purple Cabbage
Zucchini (late season)
Delicata Squash
Spaghetti Squash
Butternut Squash
Apples (3 kinds)
Pears (2 kinds)
GF Bread from Happy Campers
Hops Honeywine from Nectar Creek
White Radish Kimchi from Choi's Kimchi

 I mean, look at that list! What an incredible amount of beautiful foods are still available, in this unseasonably sunny and dry October. So in love with my local food community right now!

In celebration of these autumn veggies (and fruits!) - I have a couple quick, fresh and easy to prepare weeknight recipes to share that really maximize these seasonal-veggie goodness.

Raw Collard Wraps with Zucchini-Cashew Cream 

For the Wraps
  • 2 large collard leaves
  • 1/2 bell pepper, chopped
  • 1/4 small head of purple cabbage, chopped
  • 6-8 florets of broccoli, chopped
  • 6-8 florets of cauliflower, chopped
  • 3 carrots, chopped
  • 1/2  avocado, chopped
Remove the stems from the collard leaves so they are pliable and foldable. (If you need to briefly steam them, feel free - I did and it made them easier to work with!)

Layer all chopped veggies on top of leaves and top with Zucchini-Cashew Cream!

For the Zucchini-Cashew Cream
  • 1/2 small zucchini
  • Small handful of cashews, soaked for 4-6 hours
  • 1 Tbsp nutritional yeast
  • Small handful basil + small handful of cilantro
  • Juice from 1/2 lemon
  • 1 Tbsp maple syrup
  • Dash of cayenne pepper
  • Dash of salt
Place all ingredients in the Vitamix or other blender and blend until smooth. Pour on top of collard wrap and fold up like a burrito!

Delicata Squash, Kale and Purple Cabbage Scramble
  • 1 Tbsp coconut oil
  • 1 onion, diced
  • 3 cloves of garlic, diced
  • 1 small delicata squash, seeds removed and chopped
  • 1 head kale, chopped
  • 1/2 small purple cabbage, chopped
  • Veggie broth/white wine, as needed
  • 1 Tbsp garlic salt
Saute onion and garlic in the coconut oil for 5-7 minutes or until browned and fragrant. Add veggie broth or white wine if they start to stick.

Add chopped delicata squash (you can leave the skin on! It tastes delicious) and saute for another 3 minutes. Continue to add broth/wine as needed. 

Add chopped cabbage and saute for another 5 or so minutes

Add kale and garlic salt and saute for a final 3 minutes or until kale is wilted

Raw Pad Thai

For the Noodles
  • 1 medium zucchini
  • 1 large carrot
  • 1 yellow or red bell pepper, sliced
  • 3 green onions, chopped
  • 1/4 avocado, sliced 
Spiralize zucchini and carrot with a spiralizer (or use a veggie peeler or mandolin to make "noodles"). Combine zucchini, carrot, and bell pepper in a large bowl. Set onion and avocado to the side. 

For the Sauce
  • 1 garlic clove
  • 2 Tbsp raw almond or peanut butter
  • 1 Tbsp fresh lime juice
  • 1 Tbsp tamari
  • 1 tsp pure maple syrup 
  • 1 tsp Trader Joes Thai Spice Blend
  • Water, as needed
Place all ingredients in Vitamix or other blender and blend until smooth! Pour over veggies and toss until completely coated. Top with avocado and green onions!

That's it, loves! Hope you got some inspiration for all that beautiful and bountiful farmers market produce! Don't let it go to waste!!

Live long and prosper! And nourish your body ALL week with simple, fresh meals :)

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