Weekly Menu for September 13th: Mellow Yellow

I hadn’t planned it this way, but this week’s menu has a strong leaning to orangey yellow tones. I’ll let you into a little secret: as a child I was a very fussy eater and went through a phase of only eating yellow food. Fortunately those times have passed, but I am rather enjoying the golden potatoes, the bright yellow tomatoes, the vibrant Turkish eggplant and the sun-hued nectarines!

What’s fresh at the market this week

This week our seasonal produce from the market is awash with golden foods. Ranging from tiny currant tomatoes to donut peaches, juicy nectarines to ancient Turkish eggplant. Things are definitely getting sun-ripened at the market now…

Do it Yourself

Of course we would like you to get us to buy your groceries for us, but we would also be very happy if you’d support local farmers and stores. If you’d like to make the dishes above, here’s the ingredient list to make the weekly menu to serve two people:

At the market

  • 2 dozen Baby potatoes
  • 2 Cobs Corn
  • Half a Pint Currant Tomatoes
  • A small handful of Fresh Mint
  • 2 handfuls Fresh Oregano
  • 8 cloves Garlic
  • 2 Teaspoons Honey
  • 2 Nectarines
  • 2 sprigs Rosemary
  • 2 Small Red Onions
  • 1 bunch Spigarelli Broccoli
  • 2 (6 oz) Tuna Steaks
  • 20 Turkish Eggplants

Dry Goods and speciality stuff

  • 2 Cardamon Pods
  • 1 Teaspoon Coriander Seeds
  • 1 Teaspoon Ground Cumin
  • 6 oz Israeli Couscous
  • 8 oz Medium Bulghur Wheat
  • 1 oz Pine Nuts
  • 1 oz Raw Pistachios

Other bits and bobs

  • 1 Tablespoon Butter
  • 2 Lemons
  • 1 Tablespoos Tomato Puree
  • 1 cup Vegetable Stock

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