This is the time of year when the options for what’s in season at the market are really getting slim; I still have some frozen summer produce I can start working through, but I’m also feeling more open to getting produce–especially citrus and herbs–at the grocery store to supplement what I can get at the market. I’m going to try an Ottolenghi soup with lots of herbs that will use up the rest of my sour cream and will yield nice leftovers for the evenings when I have meetings. Lunches should be covered by leftovers from a few different thing I’m making for friends Saturday night.
What I’m starting with in the fridge:
- 2.5 bags spinach ($12)
- Pea shoots ($3)
- Sour cream
- Greek yogurt
- Egg whites
- Sourdough bread in the freezer ($3)
Did a bit of non-farmers market shopping for specific recipes I’m making for friends and for the Ottolenghi soup:
- $4 quinoa
- $5 wild rice blend
- $4 tomatoes
- $1 green onions
- $1 grapefruit
- $1 garlic
- $5 sage and oregano
- $1.25 split peas
- $4 lima beans
- $1.69 linguine
And the market haul:
- $10 for 2 bags spinach
- $6 for 2 bags kale
- $5 for 1 lb shallots
- $10 herbs
- $3 potatoes
- $3 sweet potatoes
- $4 eggs
- $2 for 4 apples
- $8 feta
Saturday lunch: Pasta with pea greens and poached egg
Saturday dinner: Turkish baked beans with crunchy crumbs, quinoa salad with sweet potato, a spinach side dish, and grapefruit yogurt cake with whipped cream for dessert.
Sunday lunch: Leftover barley bowl from Friday dinner
Sunday dinner: Ottolenghi Legume (Noodle) Soup (Plenty More) with spinach and spice loaf from The Cardamom Trail (very enthusiastically late to the party on GBBS right now; any other Chetna fans should check this book out)
Weekday breakfasts: Grapefruit cake or blueberry friands
Monday lunch: Leftovers
Monday dinner: Out?
Tuesday lunch: Leftovers
Tuesday dinner: Chard pancakes or burrito
Wednesday lunch: Leftovers
Wednesday dinner: Soup
Thursday lunch: Leftovers
Thursday dinner: Soup
Friday lunch: Leftovers
Friday dinner: Out?
cleveland kitchen 