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I am thrilled to welcome Jaime of the Seasonal Veg Head to this week’s meal plan. I stumbled upon her blog and was taken with her playful voice and dedication to CSA’s and seasonal farm fresh food. Once Jaime agreed to contribute, I had the delightful challenge of narrowing down all of the delicious possibilities to the ones I thought would be best for all of you this week.
To start, Jaime and I put together a perfect bistro style seasonal soup & salad combo. Her sunny & bright Golden Beet Soup is topped with a kiss of lime sour cream. Pair it with a Salad of Greens, Roasted Sweet Potatoes, Tempeh Sticks & Balsamic-BBQ Dressing. Take Jaime’s soup to lunch tucked in a thermos with any other Mexican Toppings you might enjoy.
Next I couldn’t get past her Charred Eggplant with Maple Balsamic Syrup, which might possibly be the best way to celebrate the end of eggplant season. Buddy it up with my Fig & Sweet Potato Quinoa to balance out all of the sweet & savory goodness. The quinoa travels beautifully for lunch the next day.
With October’s start, pumpkins are on all of our mind. I have a pumpkin recipe every week ready for you. Starting with the Pumpkin & Roasted Pepper Pasta which pairs the end of sweet pepper season with the start of winter squash. This can be made vegan easily too by using your favorite broth.
Take any more peppers, squash, and onions from the end of the season and sauté them with a bit of steak for an easy Fajita night. Top with your favorite Mexican Toppings and dinner is complete.
As fall starts I find myself actively seeking out comfort meals, even on warm days. Since some of these ingredients are giving their swan song in most of North America this week, I have to share one my childhood favorite comfort meals: Mashed Potatoes with a simple Lemon Salmon, Cucumber Sauce, and Green Bean Almandine.
Speaking of comfort, create one of my favorite morning meals with lightly Poached Pears and Spiced Ricotta. For a savory option, grab some extra hatch chilies for a quick breakfast scramble.
Be sure to check out the Seasonal Veg Head, too!
Cook seasonally. Eat consciously. Live well,
Salad Greens with Roasted Sweet Potatoes, Tempeh Sticks & Balsamic-BBQ Dressing
