Breakfast is one meal that must be simple at my house.
Morning is definitely not my favorite time of day and I just can’t handle having to make anything complicated right after I wake up. I’m usually just hugging my coffee cup with both hands and struggling to converse with Matt and the two children who always wake up happy while sharing commiserating glances with the two normal children who realize that mornings are not that fun.
It’s really important to me that all the children get a good breakfast though, because their days are long and full of activity and I know they really need something substantive to get them through until lunch.
We’ve found two farms that deliver organic food to our house once a week: Abel & Cole and Riverford Farms.
Between those two places, I get 90% of what I need for groceries each week. The only downside is that they both deliver on Fridays, which means that by Thursday each week, the pantry is looking a little bare. If the deliveries were spread out over the week (say one on Tuesday and one on Friday), I don’t think I’d ever have to go to a grocery store at all. (Except, you know, for toilet paper and paper towels.)
Both services gave us new cookbooks with our first orders and we’ve been trying lots of new recipes from each of them.
Here’s one of our new favorites from Riverford — we’ve cooked this at least 3 or 4 times already!
Zucchini (Courgettes) with Red Pepper (Chillis) and Mint
A really delicious way to use the plethora of zucchini you have every summer!
- several zucchini (or courgettes in the UK)
- 1-2 hot red peppers (chillis in the UK) or red bell peppers
- 2 cloves of fresh garlic
- a handful of chopped fresh mint
- olive oil
- salt and pepper to taste
- Slice the zucchini and dice the chilis, toss with olive oil, crushed fresh garlic, salt, and chopped fresh mint. Bake for 15 minutes at 350F or 180C.
Adapted from Riverford Farm Cookbook
Little Nesting Doll http://littlenestingdoll.com/
Matt didn’t want a cake for his birthday this week (we’re trying to be super healthy!), so instead Q and I made him homemade applesauce, which is one of his favorites.
It’s a fitting dish for this time of year; tis the season for apples! This is a super easy recipe and one of my favorites to make and can. And as always, it helps to have the cutest 4-yr old sous chef ever…he makes sure it comes out just right.
3-4 lbs of peeled, cubed apples
4 tbsp lemon juice
1 cinnamon stick
1/4c. dark brown sugar
1/4 c. white sugar
1 c. water
1/2 tsp salt
nutmeg to taste
Combine all the ingredients in a large pot; cover and bring to a boil. Lower heat and simmer for 30 minutes to an hour, stirring occasionally. Remove from heat, discard cinnamon stick, mash with a potato masher to desired consistency.
Can freeze for up to 1 year.
As always, I use organic ingredients wherever possible.
This is one of those recipes that makes your whole house smell good as you cook it, which is such a bonus. I was hoping that I’d be able to can the leftovers and use it for school snacks this month, but there were no leftovers! That’s a good sign of a well-loved recipe, but now I need to get more apples and make a big double- or triple batch so we have some to put up.