We are part of a CSA so end up using a lot on seasonally available ingredients. Right now, it’s lots of squash and kale and pulses!
1 – soup inspired by West African peanut soup, with red lentils, butternut squash, peanut butter, and home made sourdough croutons (based on recipe from America’s Test Kitchen – [recipe](https://www.americastestkitchen.com/recipes/13632-red-lentil-and-squash-soup))
2 – brown rice and millet noodles with whole roasted salmon (wild caught), broccoli stir fry, and black bean sesame sauce (no recipe)
3 – roasted squash bowl with tonnato sauce (tuna and sardines), capers, and soft boiled egg (based on recipe from Ottolenghi – [recipe](https://amp.theguardian.com/food/2023/jan/30/yotam-ottolenghi-jacket-potatoes-egg-tonnato-sauce))
by generic_user48
3 Comments
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These all look scrumptious! I’m not sure how you’d rate these “close enough”; they all look dead-on perfect to me!
That’s an amazing collection of meals! We have a recipe for an African peanut soup with chicken that I adore but will definitely try the vegetarian version now. What brand are the brown rice & millet noodles for the salmon meal?