What's for Dinner, Fri., Oct. 10, 2025 [View all]
Vegetable soup. I found the recipe in From Tapas to Meze : small plates from the Mediterranean by Joanne Weir. It has carrots, Savoy cabbage, scallion greens, sweet onion, potato, tiny green beat filets, plus garlic and celery from the garden. It also calls for cannellinis and Swiss chard, so I have to go to the farmer's market and get the chard. I might substitute another type of bean for the cannellinis.
The recipe calls for gremolata, which is a green sauce made with chopped parsley, lemon zest, and garlic. I also have tomato pesto for a variation. Put a tablespoon of the gremolata or pesto in the hot soup.
I think I'll also make rye bread croutons.
To go with it, an eggplant sandwich with mozzarella and chipotle mayo on artisan bread.
Kombucha: ginger.
Dessert: cantaloupe. Maybe some vanilla ice cream with it.
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