As promised, here is a pic of the pea dip I made the other day. Loosely followed from this recipe, I just threw a bag of thawed peas, a handful of fresh mint (from the garden), a bunch of grated Parmesan and some olive oil into the food processor and produced this addictive dip/sauce.
Phil went to the Coop the other day and got $11.30 worth of groceries and I bought some bread for $2 bringing our total for the week to $27.43 with $2.57 left to spend.
Phil bought:
We also got some HUGE tomatoes from the garden, a few cherry tomatoes, mint and fresh basil (which I did use to make the pea dip I wrote about earlier – more on that soon).
As weather in New York City remains in the sweaty armpit zone, we continue to eat as much not-hot food as possible. For this dish, we had to sautee the squash rounds in some olive oil for a bit, but after that we mixed the rest of the ingredients cool – oricchiette and chickpeas (both leftover from other recipes) chopped black olives, plus some lemon juice, tahini, and salt for dressing – and served the salad just above room temperature, topped with grated cheese and pea shoots.
BTW, it all started with the following squash (L) which seems to have put our niece (R) on edge:
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Inspired by a soup we had at Char 4 a month or so ago, we decided to make a cold cucumber and avocado soup at home with cucumbers from my mom’s garden. This recipe couldn’t be any easier.
Cold Cucumber and Avocado Soup
Ingredients:
- 2 medium cucumbers (peeled, seeded and chopped)
- 1 ripe avocado (peeled and chopped)
- 1-2 cups veggie broth
- juice of one lime
- salt, to taste
To Do:
- Put the cucumbers, avocado, 1 cup of veggie broth and the juice of one lime in a blender and blend.
- If you want to thin out your soup, add more broth.
- Taste and add salt as desired.
- Chill if you want it colder.
- Top with homemade croutons if you have some around and slurp it down.
The 30/w household are now followable on the other thing. You can go to see all about it thisaway. Cheap cheep.
TOTAL: $14.13
In addition to the green tomatoes we got from my parents, we also got 2 (huge) squashes and a bunch of cucumbers. I am hoping to get some mint from the garden tonight in order to make this. I also want to make this jam with the rest of the green tomatoes.
We went up to my folks’ place this past weekend and they have a huge crop of tomatoes. They have so many, that my mom insisted I take home green tomatoes to fry. Et voila!
I first whisked up an egg with soy milk in one bowl and poured out some masa harina/AP flour in another bowl and mixed in some salt, pepper, Italian seasoning, salt, pepper and garlic powder. Then, I sliced up the tomatoes, dipped them in the egg mixture, then the flour and then into a frying pan! Super easy and really tasty! If you have a load of tomatoes and want to use up some green ones, try this out!
Wringing some more tasty morsels out of garlic scape season with a batch of garlic scape pesto. This time on top of orecchiette with some sauteed cherry tomatoes and veggie sausage chunks, topped with chopped arugula (raw) and some grated cheese.
Warning: This is pesto is not ideal for make-outs.
Have a look at this awesome archive of food-related government posters from WWI and WWII.
Of course, jingoism and sexism are both off the charts throughout much of this collection, but there sure is something stirring about a triumphalist, martial approach to agricultural activism, no?
To the graphic designers out there: I think some of these posters are in need of an update!
Another quick trip to TJ’s this morning because we’re going away for the weekend and don’t have time for Coop shopping.
TOTAL:$5.97
TOTAL FOR THE WEEK: $20.12
There will be a post tonight with an actual picture and a recipe. I promise.
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