OK, so I’m trying to figure out how to title these posts so my readers can find them. I decided for now, to just try and number them, but at some point I know I really need to index them!
Looks like we have roughly done about 22 weeks of the Meal Share Plan. I felt like we had done WAY more than this, so I’m thinking I didn’t carefully jot all of the weeks’ meals from the beginning, not knowing that I would really consistently be turning it into a journal of sorts! We ended up not doing summer months because of traveling so that can explain some of it. But since January, the program has really been working for us and going strong!
So here we are:
- Curried Pumpkin Soup with candied pumpkin seeds, Herb-Mint Salad, Sauteed Shiitakes, and Pan-Fried Salmon
- Tofu Kheema, Homemade Yogurt, Moong Bean and Sprout Salad, and Simple Green Beans
- Seafood Fideo (recipe link BELOW), Vegetarian Fideo with Edamame, Green Salad, and Poached Pears
The pumpkin soup was well-liked by many, I think. I loved it because it wasn’t as sweet as butternut squash soups. I particularly loved the crunch of the seeds with each bite. The salmon had some kind of curried rub on it which the cook just made up (so I don’t have a recipe for you), and the herb-mint salad was a refreshing accompaniment to both the soup and the fish.
The kheema was a vegetarian and healthier version of the standard ground meat kheema, an Indian ground meat dish. This recipe looks about like the version I regularly make. The tofu one that was made was a good substitute with the expected variation in consistency and mouthfeel. But the flavors of the masala infuse tofu well. The moong bean salad was healthy and fortifying, but I’m afraid I don’t have a recipe for you on that one. It came from the cook’s mom’s repertoire.
Fideo was my contribution this week. I’m not sure if everyone else loved it as much as I did! I adored this dish for several reasons:
- The broth was TASTY. I used the Bar Harbor brand of clam stock. I swear that was key. If you can make good seafood stock, use that but I have done that and I think this was better!
- I’ve never made fideo before and I ALWAYS love a new challenge.
- I had fun creating a vegetarian version, to which I just left out the seafood stock and used water. And I used edamame and peas as the vegetables.
- I found it to be a well-balanced one-dish meal for the most part. Some starch (optional amounts), omega 3 fatty acids and protein from well-chosen seafood, and some vegetables (kale and peas). But I added a green salad to the menu for more veggies.
And here’s the recipe. It’s from a healthy eating/nutrient dense book we all have by Dr. Andrew Weil. You can find it on his website along with many of the other recipes we have used in the meal share.
I made the broth the day before (easy) and the day of the meal share, the fideo was a snap to put together. I sauteed the broken pasta separately, then added it to the boiling pre-made broth. Then I strained out the noodles and divvied them up into my glass delivery bowls. Then I added the seafood and cooked as per recipe. Definitely one of my meals that took less time than usual!