College applications are due, the woolens need to brought down from the attic, the days are getting shorter, and the holidays are creeping up. Sometimes you just need a quick and easy dinner that's also healthy and satisfying. Enter Kimchi Culture and their life-saving braised short ribs. Wow. I worked an extra-long day this week and was so grateful for this delicious ready-made dinner, such a better option (plus quicker, and less expensive) than take-out! Serve with rice or creamy polenta and bok choy or braised chard. And just be grateful. Speaking of quick meals and since the market is flooded with root vegetables and tubers, from rainbow carrots to parsnips and turnips, to a wide range of potatoes and onions right now, take a cue from Tamar Adler's popular cookbook "An Everlasting Meal: Cooking with Economy and Grace." She advocates cooking up a boat-load of root vegetables on a lazy Sunday afternoon so that you have roasted veggies to eat all week long in a variety of ways from omeletes to quiches and salads. It definitely helps to stave off the "take-out" impulse on a school night to have all those aromatic vegetables waiting to be tossed in an omelet or served with farro or couscous.
Need inspiration for what to do with roasted veggies?
Check out this list courtesy of the Food Network.
1. Serve on top of hot or cold quinoa along with strips of leftover chicken.
2. Stir into brown rice and add Kalamata olives, oregano, feta cheese, red wine vinegar and olive oil for a healthy, hearty brown-bag salad.
3. Pulse in the blender with a raw minced garlic clove, olive oil, Parmesan, toasted pecans and a squeeze of lemon to make a chunky pesto.
4. Toss with hot whole-grain pasta, a bit of starchy pasta water, chopped basil and Parmesan cheese for a roasted primavera pasta.
5. Toss with a little lime juice, ground cumin, and chili powder to make a meat-free filling for make-your-own-taco night.
6. Spread on a slab of toasted country-style bread, sprinkle with Gruyere cheese and broil until bubbly (about one minute) for a French-style tartine.
7. Add chopped bacon and cubed sweet potato to the tray and make an oven hash.
8. Mix with preserved lemon and roasted garlic to make a chunky Mediterranean-inspired topping for grilled salmon.
Have you noticed the crazy variety of potatoes at the Fort Hill tent? From Satina Gold to Dark Red Norlands they have some unique and tasty spud specimens. Ask their staff which variety is best for mashing, roasting or baking.
La Petite Occasion is here for their last visit of the season so stock up! They will be packing dark chocolate toffee loose, and in 4oz gift boxes as well. They are also offering a "harvest" assortment pack of all of your favorite caramel flavors. They know their customers!
Sweethearth Bake Shop will be bringing her award-winning "vegetal" Roots & Seeds Granola. You have to taste it to believe it. Everything she makes is gluten-free and delicious but she has really knocked it out of the park with this unique granola which is divine, and as righteous as you can get, in yogurt.
And please start thinking about our chili contest coming up on November 9th.