Week 17: summer salad and fall bounty

This has perhaps never happened: I have used all the vegetables and it's only Tuesday...

I even bought some brussels sprouts at the grocery store because I couldn't resist. I'm planning to make them for dinner tomorrow night.

To be fair, I still have at least half a pumpkin cubed and in a container in my freezer, but that will certainly get used sooner rather than later I think. Especially now that the fall weather has returned. It was an interesting weekend of cooking because I had all this lovely fall produce and it felt like summer outside.

Sunday for dinner I made a corn and black bean salad with shrimp, followed by an apple crisp. The salad was your basic chop-everything-and-stir meal. The ingredients were:

black beans (1 can, drained and rinsed)

corn (4 ears cut from the cob)

jalapeno (about 3, diced)

cilantro (chopped)

scallions (chopped)

green tomatoes (chopped)

cherry tomatoes (halved)

avocado (chopped)

shrimp (thawed in a pan with a bit of cajun seasoning)

cumin

chili powder

salt, pepper

lime juice

I used 6 apples in the apple crisp, which left only one apple! S. and I ate several for snacks before that... If we don't receive more in the farm share I will be purchasing some. I made the apple crisp from this Food Network recipe, and it turned out nicely. I think when I make it again I will add some oats to the topping to make it a bit more crisp, but overall it was delicious and easy.

Last night I made pumpkin chili using this recipe (found on Gojee) as a base. Aside from substituting pumpkin for butternut squash, I stuck to the recipe with the addition of turnips and carrots to the veggies. I used up the jalapenos, and the cilantro as well. This was delicious. S. was a huge fan, and I can't wait to eat the leftovers. I might even end up freezing some, because it made a lot.