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A Week in Meals | October

A Week in Vegetarian Meals for October | http://naturallyella.com

We’ve hit my favorite month of the year. It’s the time of year when I pull out all my warm sweaters, dust off the boots, and prepare an absurd amount of sweet potato and squash recipes. In Sacramento, the heat begins to break as temperatures settled down into the 80’s and by the end of the month, fall temperatures. This month I’m headed back to Illinois where I already have plans to take Mack to my favorite Apple picking place and spend time walking the woods by my parents’ house.

Produce: Sweet Potatoes, Broccoli, Parsnips, Potatoes, Arugula, Carrots, Brussels Sprouts, Spinach, and Pears

Make-ahead: Peanut Sauce, Masala Paste, Cook up chickpeas

The star: Fall produce (Brussels Sprouts, Sweet Potatoes, and Squash!)

Roasted Potato, Endive, and Arugula Salad with Balsamic Vinaigrette

Monday

Come fall, I got into a bit of Brussels Sprout overdrive and absolutely love eating them for breakfast. If you’re not as much of a fan as I am, try using cauliflower or fingerling potatoes instead.

Breakfast: Brussels Sprouts and Eggs

Lunch: Spinach Soba Bowl with Peanut Sauce

Dinner: Roasted Potato and Endive Salad

See the full week.

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A Week in Meals- September

A Week In Vegetarian Meals- September | http://naturallyella.com

The produce: Broccoli, Cabbage, Carrots, Cauliflower, Corn, Peppers, Potatoes, Tomatoes, Beets

The Pantry items: Quinoa Flakes, Chickpeas, Brown Rice Noodles, Lentils, Buckwheat Flour

The star of the week: Tahini (makes some good dressing/sauces!)

Make ahead: Quinoa Granola, Crispy Chickpeas, Teriyaki Sauce, and Tahini Dressing

We’ve hit another transition month. Summer tomatoes cross path with cooler weather broccoli. It’s an amazing time when so much is in season that it can almost be overwhelming. I start to itch for sweet potatoes and squash but I remind myself that I’ll have all fall and winter to eat those items. And so, I continue to celebrate the produce of summer mixed in with a bit of fall.

This week’s star isn’t produce but one ingredient I think you should always have on hand: tahini. This seed butter (since it’s ground from sesame seeds) is good for more than just hummus. Some of my favorite dressings and sauces use tahini as the main ingredient. Plus, tahini is easy to make at home. In this week alone, the carrot rice noodle bowl, the broccoli salad, and the halloumi skewers have a tahini sauce. If you’re not a big fan of tahini, though, you could try swapping in peanut or almond butter.

Crispy Chickpea and Za'atar Beet Salad | @naturallyella

Monday

B: Quinoa Granola with Yogurt

L: Crispy Chickpeas with Za’atar Beet Salad

D: Carrot Rice Noodle Bowl with Tahini Sriracha Sauce

Heirloom Tomato, Fried Egg, and Goat Cheese
Carrot Rice Noodle Bowl with Tahini-Sriracha Sauce

Tuesday

B: Heirloom Tomatoes with Fried Eggs and Goat Cheese

L (leftovers): Carrot Rice Noodle Bowl with Tahini Sriracha Sauce

D: Grilled Corn and Whipped Cilantro Goat Cheese Quesadilla

See the full week.

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A Week in Meals | August

A Vegetarian Week in Meals | http://naturallyella.com

The produce: Summer Squash, Tomatoes, Berries, Cucumbers, Zucchini, Green Beans

The Pantry items: Brown Rice, Oats, Quinoa, Polenta, and Chickpeas

The star of the week: Hatch Chiles

Make ahead: Harissa, Spinach Pesto, and even the sweet corn soup

I’m always eager to say something or sometime is my favorite. I love the month of October, black coffee is amazing, and I’d live in the mountains if I could. I tend to keep the things I don’t like to myself. However, I will share that August is probably my least favorite month. It’s usually hot, my brain still associates August with going back to school/band camp, and all the fun family times are coming to an end. The one saving grace for August is the produce.

Summer produce is still in full swing while the fall produce is starting to make an appearance. It’s a time when early apples are cozied up with peaches and Brussel sprouts make there debut at the market. The next two months are a great transition time for food. As with July, August is a great time to can- especially if you know frost is headed your way in a month or two!

Cucumber Satay Crunch Salad

Monday

B: Egg and Green Bean Skillet

L: Cucumber Satay Crunch Salad

D: Stuffed Hatch Chiles with Cilantro Lime Yogurt

Mixed Berry Overnight Oats | @naturallyella
Stuffed Hatch Chiles with Cilantro-Lime Yogurt | http://naturallyella.com

Tuesday

B:Mixed Berry Overnight Oats

L:Stuffed Hatch Chiles with Cilantro Lime Yogurt

D: Zucchini and Summer Squash Galette

See the full week.

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A Week in Meals | July

A Week in Vegetarian Meals | @naturallyella
The produce: Summer Squash, Tomatoes, Berries, Cherries, Eggplant, Sweet Corn, Peaches

The Pantry items: A bit of everything- now is a good time to reassess and stock your pantry!

The star of the week: Sweet Corn and Tomatoes!

I think it’s safe to say that summer is in full swing. Temperatures in Sacramento have been hot (104˚ hot) and with the babe about to hit 2 months old, we’ve been planning to get out of the house more and take a few day trips around Northern California (recommendations are welcome- I’m thinking Petaluma, Santa Cruz, Napa, Yosemite, and Big Sur for starters).

Of course, travel is only a small part of why I love summer. Produce-wise, July is overflowing with goodness. Tomatoes and Sweet Corn are everywhere, berries can be picked by the bucket, and the farmers market is the place to be. Our fruit drawer is packed full of stone fruit for snacking and berries for breakfast toppings (our favorite) while nearly all our meals are cooked on the grill. It feels natural to eat well in July (even when we lived in Illinois!)

canning

Beyond these meals, it’s also a great time to jump into canning! I’m hoping to make pickles, salsa, and some jam. If you’re not sure where to start, I have a basic guide to help you get inspired!

Summer Veggie Omelette | @naturallyella
Roasted Corn and Ricotta Enchiladas

Monday

B: Summer Veggie Omelette

L: Three Grain Grilled Vegetable Salad

D: Roasted Corn and Ricotta Enchiladas with Chipotle Tomato Sauce

corn cakes with zucchini salsa 2

Tuesday

B: Zucchini and Sweet Corn Hash Egg Skillet

L: Roasted Corn and Ricotta Enchiladas

D: Corn Cilantro Cakes with Roasted Zucchini Salsa

Three-Grain Grilled Vegetable and Feta Salad
Grilled Halloumi Skewers with Cilantro-Tahini Sauce

Wednesday

B: Summer Veggie Omelette

L: Three Grain Grilled Vegetable Salad

D: Grilled Halloumi Skewers with Cilantro Tahini Sauce

Buffalo Crumble Salad | @naturallyella

Thursday

B: Zucchini and Sweet Corn Hash Egg Skillet

L: Buffalo Crumble Salad

D: Grilled Eggplant Rolls with Cream Cheese and Herbed Millet

Zucchini Ribbon, Lentil, and Pesto Salad
Zucchini Bread Pancakes

Friday

B: Zucchini Bread Pancakes

L: Zucchini Ribbon Quinoa and Pesto Salad

D: Buckwheat and Tomato Stuffed Zucchini

Peach and Blue Cheese Rye Crepes

Saturday

B: Three Grain Breakfast Bake

L: Buffalo Crumble Salad

D: Savory Rye Crepes with Peaches and Blue Cheese

grilled cheese 2
Roasted Eggplant with Cumin Spelt and Fig Chutney

Sunday

B: Baked Raspberry French Toast

L: Roasted Tomato and Egg Grilled Cheese Sandwich

D: Roasted Eggplant with Cumin Spelt and Fig Chutney

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