-Roasted Delicata Squash
-Spinach, Cabbage & Raisin Salad
An in-season plate, with Fall veggies (Squash, Spinach, Cabbage). This meal was relatively quick, filling and delish. And I have to say, I really notice the difference between organic produce (not like huge manufacturer organic, but some good ol' small farm food). That shit is GOOD! It just tastes better, it really does. We had the privilege of getting these delicata squashes, tomatoes and other veggies from a friend's farm, and boy I tell ya. Yum!
For the stew: Chopped up some skinless chicken thighs, threw in a pot with chopped onions, garlic and tomatoes (no added oils, just the juice from the chicken and the tomatoes) season with salt, dried rosemary from our backyard, ginger powder, let it stew. Once chicken was cooked to my standard, threw in some organic frozen mixed veggies, let it sit for a bit and it was done.
for the squash: threw it in whole into the oven, 475 degrees, for about 30 mins or until tender.
for the salad: bag of 'coleslaw' mix, spinach, raisins, lemon cucumbers, apple cider vinegar, honey and some fresh herbs, toss.