Saturday dinner:
Simple. Matt gathered up the twiggy remains of our basil and combined them with parsley to make an excellent pesto. I then used the pesto for panini with roasted peppers (from the farm, prepared earlier in the week), tomato, arugula, and fontina on a baguette. Roasted cauliflower, shiitakes, and scallions to serve on the side.
Sunday lunch:
Leftovers from Dad.
After lunch, I started a new batch of stecca.
Sunday dinner:
Ital stew over brown rice. Ital is vital.
Lavender shortbread for dessert.
Recipe: Autumn Ital stew
About the thyme: I like to find a hardened twiggy sprig of thyme that has many tender green stems shooting from it. These are easier to find and fish out later. About the habanero: I use them whole and make incisions in the peppers to allow them to release their flavors more easily. This also saves me from handling them too much -- they are very hot, and can really irritate skin. Do not touch your eyes without multiple washings with soap and water! You can use gloves if you have them, but I never do. If you prefer, the habaneros can be seeded and minced instead.
2 tablespoons extra virgin olive oil
1 large yellow onion, chopped
3 large cloves garlic, minced
1 tablespoon minced fresh ginger
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground allspice
2 habanero peppers
sea salt (optional)
2 scallions, whites and greens cut in 1-inch pieces
several sprigs of fresh thyme
1 medium acorn squash, peeled, seeded and diced to about 3/4 inch (about 4 cups or so)
3 small-to-medium potatoes, diced to about 3/4 inch
1 1/2 cups water
2 cups cooked garbanzo or other beans (fresh is best, canned ok)
2 cups diced tomatoes (fresh is best, canned ok)
1 large bunch chard or other dark leafys, stemmed and chopped into bite-sized pieces
1/2 bunch cilantro
In a large stockpot (I used my 8-quart, but a 6-quart wide-bottomed pot will do), warm the oil and add the onion. Saute over medium heat until the onion is translucent, 5 to 10 minutes. Add the garlic, ginger, cumin, coriander, allspice, scallions, and a pinch of sea salt. Holding the habaneros by the stem, make a few vertical incisions around each pepper, then drop them in the pot. Saute the spices for another minute. Add the squash, potatoes, water, and thyme. Bring to a boil, then lower the heat, cover and simmer for about 15 minutes, or until the squash and potatoes are just tender but not quite. Uncover and add the remaining ingredients -- garbanzos, tomatoes, chard, and cilantro. Simmer for another 10 minutes, then remove from heat. Fish out the thyme and habaneros. Discard the thyme, save the habaneros on the side for extra heat. Serve over a mound of brown rice. The habaneros can be divided and the pieces stirred into a serving and removed again (or eaten); they will leave behind their heat.
Update: I left out the scallions!
Update2: I left out the salt!
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