Summer Salad and Cucumber Soup

Lunch My favorite salad this summer is the one pictured above. Cut up about three leaves of romaine lettuce and add chopped tomato on top of that. Place half of an avocado, diced, in a smaller bowl and mince one clove of garlic through a press on top of that. Add the other half of the avocado if you like then stir the garlic into the avocado. Toss the avocado-garlic mix with the greens and tomato and eat up.

While perusing the fridge for more lunch eats, I noticed my leftovers from last night and decided to sandwich them in cabbage leaves. It was OK, but really left me wishing I had endive leaves or bread to make a sort of bruschetta.

Dinner

This was one of many recipes I found at Elaine Love's website, Pure Joy Planet, that sounded so good I couldn't wait to try them out.

Cucumber Soup

• 2 medium-large cucumbers
• 3 cups of spinach or another leafy green
• 1 handful basil
• 1 T. fresh ginger with skin
• juice of 1-1/2 lemons
• 1/2 tsp. salt
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder
• 1 small avocado, diced
  
• 1 tsp. dried dill, or 2 T. fresh

1. Place cucumber and lemon juice in a food processor. Pulse until pureed.
2. Add a handful of the greens and basil, pulsing until incorporated, and continue to do so until greens are gone.
3. Add in the salt, garlic and onion powders, avocado, and dill, pulsing until incorporated.

This recipe was pretty yummy. I added some chopped cherry tomatoes and onion on top, which was much welcomed flavor. Adding some sprouted grain bread with organic butter made it perfect.

Fall Basket - 18 October 2008

Basket items: 1 kohlrabi; 2 pomegranates; 3 small onions; 1 small red onion; 5 roma tomatoes; dill weed; radishes; baby bok choi; 1 melon; 2 pears; 5 carrots; green beans.

Saturday

When we excitedly examined our Abundant Harvest basket, Armand was very excited to get baby bok choy, but decided to eat half of the melon at breakfast instead.

At lunch I was delighted to sprinkle fresh dill over whipped cream cheese on a slice of bread, topped with tomato slices and more dill with some kosher salt and a few twists of pepper. With some leftover wax beans, it was a great lunch.

Sunday

Armand had a pear at breakfast.

For dinner we had salad that included romaine lettuce and red bell peppers from a previous basket, and a carrot, radishes and tomatoes from this week's basket.

We also had green beans from last week's basket cooked like the wax beans, but with shallots added.

Tuesday

Armand had a pear with his organic Abundant Harvest mush for breakfast.

At dinner we had a veggie platter to use up some radishes, carrots and a tomato from this week's basket, a red bell pepper from last week's basket, and store-bought celery.

Wednesday

For lunch I packed some leftover salad.

Thursday

Armand had two plums from last week's basket with his breakfast.

Items I didn't use: 1 kohlrabi; 2 pomegranates; 3 small onions; 1 small red onion; baby bok choy; green beans.