October Unprocessed: Week 2

 

I didn’t get as many photos this week, largely because we made a number of the same recipes (avocado toast, avocado, pudding, the couscous dish, and the noodle salad are regular staples in our weekly meals). In addition, there was a bulgar wheat and lentil salad that I forgot to photograph (but fortunately, I’m making it again, so look for it in Week 3!). I also focused on making dishes that would result in leftovers. I was busy with the Austin Rocks!  event this weekend, so I wanted food on-hand without having to do much work.

Most popular ingredients this week: avocados, garlic, Greek yogurt, kalamata olives, bell peppers, feta cheese, lemons, olive oil, lentils.

Baked avocado and egg with Parmesan.

 

Roasted beet and goat cheese gratin.

 

Macedonian salad (The New Moosewood Cookbook).

 

Lentil and potato dal garnished with Greek yogurt.

 

 

 

 

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