Lentil & Sweet Potato Chili
Part one of a three-part series on flexible weeknight dinners - a spicy lentil chili you'll be able to use in all kinds of meals!
It’s been a busy week and a busy weekend, and I’m so glad we spent a relaxing Saturday night in. However, I am really excited because today is the first official meeting of Girls and Good Eats, a group started by my good friend from work where we get together and cook a few lunches for the week, eat some delicious snacks and have a glass of wine together. The plan is to make what will basically be ratatouille in tart form, plus a delicious fall-y soup. We’re all going to bring our own pans, cook at Brigette’s house and each bring a few of the ingredients. What a great way to use some of the vegetables we got in the CSA this week!
Ahh, so much beautiful fall produce. TWO kinds of eggplants! Pears, apples, nectarines and peaches! I’m thinking those beets and chard are going to be partners in my lunch ASAP.
I have never ever cooked with Chinese eggplants before, so if you have any idea what to do with them, please let me know. Hooray for new adventures!
It is taking every ounce of my strength not to say “How about THEM apples?” … oh, oops. But seriously, I ate them both and they were amazing. Living in a region that actually grows apples rocks!
I’m thinking next year we must grow some of these babies. So pretty! I’m definitely going to put them in my tart tomorrow at Girls and Good Eats. Same story with the eggplant and a zucchini from my coworker that’s been sitting in my fridge.
I should add that most of that fruit is gone by now, since we got this box on Monday but I haven’t blogged about it until now. I love just being able to grab two pieces of fruit on my way out the door for a 100% guilt-free snack during my work day. Especially the apples. And the peaches. … if only the pears were ripe!