one haiku, one pic/one recipe, no meat, no/fish, no photoshop
next time at the store
continue past expensive
vegetable chips
beet greens & stems, sea salt, olive oil
place greens in single layer on oiled foil on baking sheet, drizzle with more oil, sprinkle with salt, 375 F, stirring if needed, until crispy
they will grow more sweet,
tangy, and tender with a
few weeks in the fridge
raw unpeeled beets, distilled vinegar, salt, sugar
pack beets into jars, adding 1 T salt & sugar per pint, cover with vinegar, shake to dissolve, chill
fill the bird feeder
once all summer, and every
other day in fall
source, 6 servings, 385 calories
dough: 2 c white whole wheat flour, 1 t kosher salt, 2/3 c coconut oil, up to 1/2 c cold water; filling: 1 c frozen berries + 1 T chia seeds, microwaved until warm; 2 packets stevia
knead dough, adding water as needed; roll out between wax paper, cut into 6 rectangles, drop filling, fold, seal with fork, poke holes, sprinkle with stevia, bake on silpat on rimmed baking sheet, 375 F, 25 minutes
start with just apples
and water, and add the rest
if necessary
18 servings
25 small apples, cored; water, 2 c brown sugar, 2 T cinnamon
simmer apples in 2 inches water, covered, until fallen apart; if needed add more water, sugar, cinnamon
lightly pack into
pint jars and freeze for a week
of autumn lunches
10 servings
1 lb mixed beans, soaked overnight in 2 inches water, 1 T kosher salt, 1 t soda; simmered with 3 bay leaves until tender; 1 spaghetti squash, halved, roasted at 425 F with maple syrup, kosher salt until just brown; squash seeds toasted with salt, cumin, olive oil; 1 red onion, sliced, pickled in distilled vinegar, sugar, salt; 1/2 c maple syrup, 1 T smoked paprika, 1 c balsamic
add squash, balsamic, maple syrup, paprika to beans; cook down, stirring, allowing a crust to form on bottom at end; top with toasted seeds and pickled red onion
geese fly overhead
the dog jumps in the air, a
silhouette at dusk
source, 5 servings
8 oz shells, cooked al dente in salted water; 2 T olive oil, 2 t minced garlic, pinch red pepper flakes, 12 oz spinach, 1 can quartered artichoke hearts, drained; 2 c cream, 1 c grated parm, 6 oz sliced mozzarella, kosher salt & pepper
heat oil, garlic, spices, cook 2 minutes; add spinach, artichokes, cream, parm, pasta, stirring to incorporate after each; divide in ramekins, top with mozzarella, 400 F, 25 minutes
everything in the
vegetable garden freezes
except the squash vines
24 servings, 120 calories
1 can pumpkin, 1 (4-oz size) container gerber bananas, 1/4 c ground flax seed, 1/4 c chia seed, 1 c oats, 1/4 c lemon juice, 1 T cinnamon, 1 t kosher salt, 1 t soda, 1/2 c date nectar, 1 T vanilla, 2 c frozen raspberries, 2 c white whole wheat flour
mix, use silpat, 375 F, 15 minutes
by afternoon the
trees are more yellow and red
than in the morning
12 servings, 148 calories
3 (4-oz size) containers gerber bananas, 4 packets stevia, 2 t powder, 1 t vanilla, 1 t kosher salt, 1/4 c ground flax seed, 1/4 c chia seed, 1 c frozen raspberries, 1 c oats, 1.5 c white whole wheat flour
mix, use silpat, 350 F, 18 minutes
bake the apples with
butter, brown sugar, syrup
until caramelized
6 servings
3 apples, sliced thin; 3 T butter, 2 T brown sugar, 2 T maple syrup, 3 eggs, 1/2 c buttermilk, 1/2 c flour, 1 T sugar, 1/2 t cinnamon, pinch salt, 1 t vanilla
bake apples, butter, brown sugar, syrup in a cast-iron pan, stirring, 425 F, 15 minutes or until caramelized; whisk rest, add to apples, bake 15 minutes
ugly tomatoes
that should have been picked before
the frost are for this
source, 5 servings
biscuits: 3/4 c ricotta, 2.5 c flour, 1 T sugar, 1.5 t powder, 1 t soda, 1 stick butter, cold; 1 c buttermilk; tomatoes: 8 tomatoes, halved; kosher salt & pepper, 1/4 c olive oil, 3 T sherry vinegar, 1 T fresh thyme, 2 T flour, 1/4 c sugar
chop/knead biscuit ingredients to form a ball, arrange tomato ingredients in oiled cast-iron pan, place 12 dough balls on top, 350 F, 45 minutes
