Dark Days Challenge Recap, Week 1
Nov 24th, 2008 by Amy
Although I already posted a Dark Days meal for the week, I thought I would recap our “eat local” effort for the week…
Sunday, November 16
Braised Mixed Greens and Garlicky Beans on Toast
Inspired by Deborah Madison in Vegetarian Suppers. Click here to read my post from earlier in the week.
Monday, November 17
Pasta with pesto
This meal had to be easy because we had tickets to a Duck basketball game at 7pm. Pasta with pesto is always an easy local meal with our frozen stash of pesto sauce.
Ingredients include:
Pesto (from the freezer, basil was from our garden)
Whole wheat pasta (unknown location, from the bulk section at Market of Choice)
Parmesan cheese (Italy)
To make the pesto, I used Marcella Hazan’s recipe from Essentials of Classic Italian Cooking.
Tuesday, November 18
Leftovers
Matt had an evening meeting in Roseburg, so I was on my own. That always means leftovers. I put leftover black beans, pork chile verde, and a fried egg over a pan fried tortilla for my version of huevos rancheros.
Ingredients include:
Black beans (from the consignment area of Eugene Farmers Market)
Chile verde sauce (tomatillos, Anaheim, poblano and jalapeno peppers from our garden, onions and garlic from our CSA)
Pork (Deck Family Farm)
Egg (Pleasant Hill Orchard/RiverBend Farm)
Tortitalla (Carmen’s - local distributor)
I used the Simply Recipes recipe for the Chile Verde, which I very highly recommend. We will plant several tomatillo plants next year just to make sauce to freeze.
Thursday, November 20
Night out at Belly
An amazing meal at a restaurant that focuses on local ingredients. Click here to see my post.
Friday, November 21
Night out at Three Square
Three Square is another Eugene restaurant that focuses on local ingredients.
Saturday, November 22
La Garbure Landaise
Matt has accused me of developing a duck addiction since I tried his meal at Belly on Thursday. I can’t deny his accusation. And he didn’t complain after he tried this soup.
Ingredients include:
Duck confit (from Long’s Meat Market, they make it inhouse)
Prosciutto (also from Long’s, but not likely local)
Carrot, celery, yellow onion, leeks, garlic, delicata squash (from our CSA)
Savoy cabbage (from consignment area of Eugene Farmer’s market)
Parsley (bought at Capella’s, local from Glory B foods)
Thyme (from our herb garden)
Cannelini beans (leftover, can’t remember the source)
Wine (Iris Hill 2006 Pinot Noir)
Bread (Marche baguette)
I used the Zuni Café Cookbook recipe on p.169 for this meal. This meal deserves its own post (which it may get later), but don’t wait for me. You should make it right away. If you’ve never cooked duck before and are curious, this is a great first duck recipe. It’s also a one pot meal (what’s not to love about getting only one pot dirty) and comes together pretty quickly.
