The potatoes and zucchini came from my Field Good Farms CSA Basket. The kale came from my parents' garden. Everything else was from the grocery store. I ate this breakfast with organic ketchup.
-Summer Squash, sliced
-Grape Tomatoes, sliced in half
-Gluten-Free Rice Noodles
Pour rice noodles into boiling water. Stir frequently at beginning of cooking process, and infrequently once you turn down the heat. Combine vegetables in a pan and cook at a medium-high heat until the liquid reduces. This dish was very simple and delicious!
This week I was lucky to have Maxine, who has been featured on 'What I Eat' before, prepare a lovely dinner for me (below, including her recipes). Thanks Maxine, you always spoil me!
-Garlic (from our garden)
-Carrots (from our garden, Soggy Creek Bicycling Carrots)
-Fresh thyme (from our garden)
Toss all ingredients together, season with sea salt, and bake until desired texture is reached.
-O'Dough's Gluten-Free Bread
Purchased from The Delaney Bay Cheese Market, including a:
-12 month aged Manchego
-Served with Mary's Gone Crackers crackers and an assortment of olives.
-apples (purchased at the North Bay Farmers' Market, non-sprayed variety grown in Bonfield)
-organic pumpkin seeds-cinnamon
-organic amber maple syrup
-organic cream, whipped
Core the apples, put them in a muffin tin, and then stuff them. Add a bit of water to the maple syrup (otherwise it will crystallize), pour the mixture over the apples, and bake.