Cleaning out the fridge…

Being out of town left me with a surplus of veggies to consume before they go bad and they need gone before I need the shelf space for a new batch so I’m doing veggie overload meals

 Tonight is a potato/squash/leak mini casserole with salad and orzo/cannellini 

    
Last night was intended to be a stack but didn’t end up that way…a potato party topped with roasted squash, a portobello with greens and some roasted carrots

 

Pretty basic 

 
The salad ended up dressed with penzeys Greek seasoning which always makes the most fantastic dressing…on the side is a little of the giant beans imported from Greece I bought marinated in tomato

  
Carrots and zucchini roasted with an olive oil spray   
The potato patties were leftover mashed potatoes I mixed with two eggs and fries in olive oil

 
The greens were leftovers too…just chard and kale sautéed with some elephant garlic and pepper.

Tonight is more complex (especially since I forgot to turn on the oven)

   
The mini casseroles are zucchini, German butterball, and leak topped with egg and cream and another layer of zucchini and 3yr aged cheddar ( the photo is mid build) with some penzeys Italian herbs…

 
The orzo is mail order and I’ve never tried it before

  

The stuff surely is full of starch because the water becomes thick as syrup…and the box says to rinse AFTER cooking

    
The orzo was combined with my favorite beans and a jarred tapenade 

  

  
I loved my mini casseroles and the orzo so those will be made again!

 

Winter squash time has come

I’ve never been big on winter squash except for butternut which I grew more than I could handle last year.  Thanks to my farm fresh to you subscription, I owned a Hubbard … I have never cooked a Hubbard before.  But I have now.  I also included a new (to me) try at a butternut that I made tonight.

  
So I looked online and found that the “best way” to eat a Hubbard is roasted and I followed that recipe until:

  
I peaked and it looked like this.  So I went to plan b.  Mashed!

  
While it was still warm I added some shredded 3 year aged cheddar and cumin…paired it with mashed potatoes and some white bean burger patties topped with tomato/shiitake sauce.

Tonight was a butternut.   I read that I’ve been struggling too much to peel it. Slice off the ends, then use a peeler on the whole thing, cut in half width wise right where the skinny and fat parts meet, cut the ends lengthwise and sees them and then cube

I used the kale and butternut recipes I say online and used the collards I had on hand

  
Plus a can of garbanzos for protein…seasoned with chipotle and penzeys mural of flavor

  
I have a kabocha and a butternut waiting to be cooked next….

Anniversary lunch at Garden Wok

  
Chinese vegetarian with all faux meats.  We’ve been looking at this place for quite some time and came here today after the other veg Chinese place we wanted to try was closed permanently (owners retired and left a sign).

Some of the “meats” are made with gluten but the serve cook owner was very knowledgeable about what and how and what could be substituted

   
Yup…no liquor license:-(

 
Fresh seasoned cucumbers

   
“Chicken” with lemon sauce 

 
“Pork” with pickled Napa 

   
Flat rice noodles and veggies

 
Everything was good and for a change we were able to have Chinese which is really rare since the gluten sesame situation kicked in.

Palm Springs eats

We just wound up four days in Palm Sparings for work and had little time to post much but we did get to eat a lot:-)

Upon arrival on Sunday our room wasn’t ready for check in so we were off to Olive A’sudden and then to a late lunch at Alicante which we have seen before, and have dined at their sister restaurant, but never yet tried.  It’s a blend of sports bar, tapas, and entree portioned Mediterranean/Spanish

   
That’s my blood orange Manhattan and Kim’s house made sangria.

 
I keep thinking I should have tried the smoked bacon Manhattan 

   
Gotta have octopus!

 
Roasted almonds, and artichoke and egg

   
Potatoes brava

 
Remarkably yummy citrus marinated olives.

This place was okay and was not very expensive overall…but it was just a light lunch for us.

Dinner became a new adventure to a place we had heard of but never tried Wangs in the Desert.  

This place is an eclectic blend of Asian cuisines. We were drawn because they advertise having a gluten free menu and a vegetarian menu.

   

Lychee martini for me!
    

This was our jalapeño calamari appetizer
  

Gluten free beef with broccoli

  

Green curry and veggie fried rice
    

Monday night: Tropicale

We always love this place and the fiery dragon and coconut martinis are always a hit

   
 
Big ass shrimp cocktail!  

 Definitely sharable

   
My pork chop with greens and mashed potatoes

 Jim got a huge burger in a lettuce bun

  

We hit Trio with local friends the next night. Where …surprise!  I took no pictures

But I highly recommend the Will Stiles

  

One more Palm Springs spot to describe and share but I’ll save that for another post
 

Olive a Sudden in Palm Springs 

In Milwaukee downtown we came across our first olive oil and vinegar tasting shop

I couldn’t buy much (doll convention, ie limited packing space) but I was entranced by the tasting and the woman working there showcasing their “favorite” combos of olive oil and balsamic and mixing them so we could try it.

There is a similar store in Palm Springs that we never seem to go by during the day when they are open….until Sunday !  I didn’t take a lot of pics but I tasted many a vinegar and oil and brought home these two which just arrived home today.

 

I was so consumed by tasting and looking that I forgot pics of the store

But it’s Olive a sudden 

I’m all over so many of the flavors that I could buy them all….

   
   
I didn’t sample the wild mushroom and sage 😦 but it sounds yummy…and the sherry was very good and this doesn’t even list seasonal varieties like pumpkin!

Check them out…I’m going to shop online right now 🙂

A mid century Betty Crocker Halloween 

yes we had margaritas but it’s the same old stuff:-). So I’m throwing out 1960 Betty Crocker Halloween planning

  
It’s not as fun as crazy jello molds and stuff but I thought I’d share a few pages:

   
    
    
 
Yup…a glare and shadows, that’s my photography.

Please note the areas where they write “cooky”

I’m th bling about the marshmallow bars…I used to make those in high school thinking it was my own creation—a take off of rice Krispy treats!   Little did I know I missed that being First by 20 years!

10/4 Farmers Market

Seasons are changing and it’s less inspiring.  And some of the normal vendors were absent today or missing some of the usual items.

But I was able to get a pic of the probable tiny eggplants that I failed to take a pic of last week

 Edit  
 
Still not ready to attempt that adventure especially after I read they are bitter

  

  
Maggie’s farm didn’t have baby butter lettuce this week but I still grabbed some spicy mix.

The usual cheese 🙂

My favorite salsa was in the house

   
 And we have a new vendor with baked goods so I grabbed some gluten free cookies

  

  
(Haha…my wallet crept into that pic)

I grabbed a watermelon with the goal of watermelon and feta salad