It has been a little nutty on the meal share schedule lately with Thanksgiving holidays and some of our holiday travel plans. We tend to just skip weeks when one of us is on a vacation, or sometimes we work it out so that it’s all even in the end. Sure is helpful to those traveling if they return and have a hot fresh meal delivered to them the day after the get back!
That happened this week for one of us who flew back to town on Tuesday and had a hot meal on Wednesday and Thursday! And she’s doing her “makeup” next week.
Staying true to our seasonal produce focus and going with lighter dishes that were great for the colder wet weather we have been having, we chose to do soups and stews this week. Simple one-pot meals this week, plus a salad. These meals are easy guys–please try them!!
Wednesday’s meal was a white bean green chili chicken stew, a vegetarian version without the white beans, some delicious rosemary bread from Whole Foods, and an arugula salad with pumpkin seeds and creamy avocado dressing. The dressing is a recipe from this good-looking healthy eats cookbook, called Straight From The Earth.
Thursday’s meal was a turkey meatball and noodle soup, a vegetarian version replacing the meatballs with garbanzo beans, and an autumnal roasted vegetable salad, very much like THIS ONE. I hardly use Food Network recipes, but some are spot-on, like THIS ONE. I used ground turkey/chicken for the meat and tripled the recipe easily in my big Le Creuset pot.
Both meals were 100 percent adult approved. There was 1/6 kids who didn’t like/try the food. All other kids ate a good amount. I say this because many of you may have picky eaters and we want you to know that some of our kids are picky too! Some are EXTREMELY picky! In discussing with the cooks, if you’re just making this for adults, you could add more heat with the chiles if desired!