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With the start of November, most of us have experienced a frost or even a surprise snow storm and the lingering end of summer produce is a distant memory. Which makes the dive into squash, greens, pomegranates and persimmons that much more exciting!
Before the menus completely change to an Americana holiday theme, enjoy some latin flair with slowly simmered Shredded Pork Tacos, Chipotle Squash Polenta, Mexican Black Beans, Curdito Cabbage Slaw and Persimmon Pomegranate Salsa. Mix and match these meals to come up with your favorite.
The leftovers can be made into Sweet Potato & Black Bean Quesadilla for lunch. For breakfast, warm up leftover Chipotle Squash Polenta to serve with Runny Eggs & Greens.
Next, twist up the traditionally latin rice & beans with an Asian kick. The azuki often appears as the red paste in Asian desserts. Serve it savory instead in the Azuki Broccoli Stir Fry to top Brown Rice.
Often a head of cabbage is more then is needed for one dish. Use it in several recipes this week. Toss it with a sustainable can of tuna for a lunch of Tuna Cabbage Salad. Toss the rest of the cabbage into a yogurt based Coleslaw to be served alongside nothing better than a baked version of Fish & Chips. Baked Crunchy Tilapia and Roasted Sweet Potato Fries refresh the pub classic. A simple yogurt based dip of Tartar Sauce is the final touch.
Finally simmer up this Beet Brown Rice as a perfect main dish with a couple of green vegetable sides such as the Wilted Greens (hint: use the beet greens!) and the Roasted Brussels Sprouts. Leave it all vegan or dollop on a favorite cheese, Brie is lovely or whip up this Chipotle Goat Cheese.
Next week we will start rolling out sides and ideas for Thanksgiving, so we hope you enjoy traveling outside the U.S. for this week’s meals & recipes.
Cook seasonally. Eat consciously. Live well,
