After a week's vacation, it sure feels good to get the old apron back on and cook up some lunch! Veggie pizza on whole grain dough on Monday, and some beautiful sauteed green beans from today!
I'm glad for Spring too...but I'm not quite ready to let go of hearty soups and stews, especially chili adapted from the recipe my friend and mentor Abbey Duke of Sugarsnap fame shared with me. Here are some pics of chili from start to table!
It's been a delicious week of lunches at BCS. Sesame noodles, kale and white bean soup, turkey burgers with oats and greens, roasted sweet potatoes, veggies with black bean dip, and to warm and cheer us up on this icy, rainy April Friday, chicken Alfredo with whole wheat pasta and some gorgeous red peppers.
Wednesday I tried out a recipe I adapted from the great Caroline Homan of City Market in Burlington.... Morroccan Stew! Sweet potatoes, zucchini, onions, garlic, crushed tomatoes, chick peas and black beans seasoned with cumin and a little cinnamon. It was pretty tasty if I do say myself, but more importantly the kids really liked it! I served it with white rice and oranges. Definitely going into the menu rotation.
...but better! Whole wheat English muffins, fresh tomato basil sauce with ground turkey, a little broccoli, and cheddar cheese. Heck yeah! What are you having for lunch today?