BREAD:
local whole-wheat baguette
local, organic hemp bagels
BULK:
locally-roasted, organic, fair-trade coffee
CHEESE:
gruyere
HERBS & SPICES:
local poultry seasoning
kava kava root
PACKAGED GROCERY:
bean thread noodles
tomato paste
PRODUCE:
organic broccoli
organic celery
organic romaine
organic cucumber
organic avocado
organic limes
organic ginger root
organic garlic
local, organic bok choy
organic dino kale
organic cilantro
organic parsley
local, organic cremini mushrooms
organic shiitake mushrooms
organic red onions
organic yellow onions
local jalapeno
organic red bell pepper
local, organic carrots
local, organic parsnips
local, organic turnips
organic pink lady apples
REFRIGERATED GROCERY:
organic tempeh
~~~~~~~~~~
So, what are my plans for all of this food? Well, for starters, our dinner tonight really was a labor of love -- Dan requested French onion soup, and the recipe I found called for homemade vegetable broth, so I worked on this meal all afternoon. Make the broth, caramelize the onions, finish the soup, toast the bread, shred the cheese . . . voila!
Oh. My. Goodness! This was some damn tasty soup. My ONLY complaint was that my cheese topping toasted before it fully melted . . . next time, I'll follow Anna Thomas's directions to melt the cheese first, then stick it under the broiler. I used her recipe for "Vegetarian Onion Soup Gratin," from Love Soup. I didn't follow her methods exactly, but I followed the ingredients pretty much exactly. Yum yum delicious!
On the side, we had a gorgeous salad . . .
Spinach, cucumber, tomato, and avocado, topped with a little s&p, olive oil, and fig balsamic! Mmmm.
And for dessert, homemade chocolate chip cookies!
I didn't put anything "funky" (i.e., oats, nuts, dried fruit, etc.) in these guys this time, which means Dan is a VERY happy camper. Plain CCCs are his favorite!
Happy Sunday! Hope you had a great weekend!
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