It is a time of transition, my friends. Last week found me going back to work at the school. This morning I stopped by the farmer’s market and picked up plums, apples, pears and cider. Fall, it seems, is upon us. Overall, I’m cool with that. Fall is my favorite season and I’m excited for the bounty of apples that I know is around the corner. But I’m planning to remain in denial about the approach of winter as long as possible.
We’re closing out summer this week with a trip to Tanglewood tonight to see Kristin Chenoweth preform with the Boston Symphony Orchestra. I’ve come to believe that summer in the Berkshires just isn’t summer without a trip to Tanglewood, so I’m really looking forward to it. This is also the first time that Brian and I have been as just a couple, without a larger group. It should be an awesome evening! I’m planning to get as much relaxation and sunshine in during the rest of the weekend, before the craziness of school really sets in.
The Pick UpS (This week and Last):
cauliflower, peppers, zucchini, corn (provided by another farm), eggplant, carrots, tomatoes, broccoli, swiss chard, spaghetti squash
|Bacon and Onion Pizza (dough recipe)||Spaghetti Squash with black beans, cheddar and salsa||
Eggplant, Tomato and Chickpea Casserole (NY Times)
|Leftover casserole||Sautéed kale (frozen) and shredded carrots + soba noodles and sauce||Boiled Zucchini Salad with Tuna (Lidia’s Italy)||Baked, Old Bay seasoned cod + corn on the cob|
|Tanglewood picnic!tomato/ mozzarella salad, store bought fried chicken, popcorn, etc.||Stuffed Peppers||Puttanesca spaghetti squash (recipe to come!)||Polenta with sautéed mushrooms and Swiss chard||Broccoli Parmesan Fritters (Smitten Kitchen) + eggs||Cauliflower tortillas (Recipe Girl), with pinto beans and tomatoes + corn on the cob||A variation on this Zucchini Potato Frittata (The Kitchn)|
lunch for work:
salads with hard boiled eggs (last week)
Baked Orzo with Eggplant and Mozzarella (Smitten Kitchen) (this week)