SereneCooking

Today's baba ganouj:

2 medium eggplants
juice of 2 lemons
1 clove garlic
1/4 cup tahini (more or less to taste)
1/4 teaspoon smoked paprika
1/2 teaspoon salt

Pierce eggplants a couple of times and place on a baking sheet. Roast at 400F for 40 minutes to an hour, until they're really soft and wrinkly. Cool 10-15 minutes, until you can handle them. Cut in half and scoop the flesh into a container (along with any juice that drips out). Blend with remaining ingredients until smooth. Chill.

SO good. The smoked paprika really makes it.

[posted this to my regular LJ, too]

Thanks, pantryslut, for the recommendation. I love it so far. The oranges are especially sweet, and one of them is three quarters of a pound! I already ate most of the pistachios; trying to save some for sogwife.

( Here's what was in the box, all organic and local, of course: )

I honestly don't know if this will last the week, but we'll see. I still have some jicama, onions, lemons, garlic, and celery left from our regular shopping. If we regularly run out of produce (besides things like onions) by the end of every week, I'll up it to the bigger box.

1) A fat-free, vegan version of my mom's spaghetti sauce is on the
stove. It takes hours and hours to cook (hers takes a day and a half,
but her version has lots of meat and fat that keep it from reducing as
quickly). My house smells GOOD.

2) We were picking up fruit at the store, and I decided to buy a bag of
grape tomatoes to eat by themselves as my fruit for the day. Yum,
tomatoey joy.

3) We've been saying lately that with such a wonderful produce section
at our store, we should be buying something besides romaine lettuce,
bananas, and all that usual stuff. So yesterday we bought two spiny chayote squashes. I made a kind of gratin out of them, and it was pretty good:

2 medium chayotes, peeled, seeded, quartered, and sliced thinly
2 medium potatoes, ditto except the seeded part
1 small onion, ditto
2 cups unsweetened soymilk
1/2 teaspoon of salt or to taste
pepper to taste
parsley (I used about a teaspoon of dried)

Preheat the oven to 350F as you cut the veggies. (You can also cook it
on a higher temp if you're doing something else in the oven; just lessen
the time.)

Place the veggies in a baking dish. Mix the remaining ingredients
together and pour over the veggies -- it may be more or less liquid,
depending on your baking dish, as the liquid should almost cover the
veggies.

Bake 60-90 minutes, uncovered, until the top is browned, liquid is
bubbly, and veggies are nice and soft.

Won tons and beet greens I used some of the remaining organic box to make won tons and greens.  The won tons are filled with TVP, spinach, green garlic, ginger, grated carrot and celery, and hoisin sauce. The beet greens are steamed, tossed with a little margarine, and sprinkled with salt and pepper. The sauce is tamari with sesame oil drizzled on top. someotherguy and I both thought the raw beet stems tasted like there was salt and pepper in them.  Kind of cool. There's another picture at http://pics.livejournal.com/serenejournal/gallery/0001e37f , but it's pretty much the same.

While scrounging in the cupboard to see what to make for dinner (probably pasta with veggies), I found a can of artichoke hearts packed in water. Drained, and drenched in Wishbone Fat-Free Italian dressing (vegan), they're so delicious that I feel like I could eat an entire mountain made of the things. Mmmmmmmmm!