| | Eating seasonally, at least at our house, is not just about trying to eat what is in season locally. It's also about dish selection and preparation methods that go with the season. In the summer, we try to eat things that are cool, since we are hot, and that do not add heat to the house. We do not use AC excessively. In the winter we try to eat things that are warm since we are cold and that add heat to the house since we do not use the heater excessively.
One of my favorite meal plans for winter is homemade soup, with homemade bread, and a salad.
Lentil stew and split pea soup are long-established regulars. Last winter we discovered chunky vegetable soup in the Vegetarian Mother's Cookbook, after years of trying but failing to land upon a satisfying veggie soup recipe. We have just this month tried Sweet Potato Butternut Squash Soup and loved it.
For the bread to go with the soup, I alternate between a whole wheat loaf from the bread machine, corn bread, and muffins. When we lived in Poland and had easy access to real bakeries, we sometimes bought the bread to go with the soup. Of course, the bakery bread is not fresh out of the oven...
For the salad we just use what we have. Cabbage is a great fall/winter vegetable, so cole slaw (traditional or, even better, vinaigrette) is a good choice. Beet salad is also a good choice this time of year, but not so popular stateside. Tonight we just had a green salad of leaf lettuce and carrots and celery. |
| | Posted 12/17/2008 11:47 PM - 35 Views - 2 eProps - 5 comments
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