I can't keep making new food! My fridge is stuffed to the gills.
Lunch: raw collard salad, half a roasted sweet potato, tomato, and tofu. Only the tofu was not from the farmer's market.
Ate in the park with G, who grabbed his meal from Paradis which, as we've established, is pretty seasonal and locally sourced too.
Broccoli rabe with chickpeas and tomato in a garlic dressing.
I had picked up two zucchini (for $2/lb) at the St. Mark's market yesterday, along with the collards.
I am still working on a few last test recipes for Joni Newman's other
upcoming cookbook. The other day I made Hearty Chicken Noodle Soup (with
rice) and tonight I tossed in spinach along with the chopped zucchini.
The base of the soup is really delicious, and is super hearty. There are lentils and tofu in there along with the rice. Not as "local" as lunch but definitely seasonal. Soup-seasonal!