I can’t believe it’s already November. There’s a wintry mix outside, and I’m simmering a big pot of soup while J. is bottling a batch of homemade, ginger flavored hard apple cider. The boys are piled up on the couch watching Harry Potter and the Sorcerer’s Stone for about the eight millionth time ever.

Our meals are getting hardier as the cold settles in. Our weekly seasonal menu for 2-8 November features root vegetables like parsnips and carrots balanced by greens like kale and watercress. Greens are plentiful for a few more weeks yet, and then we’ll only see greenhouse varieties until spring comes around again. I’m looking forward to the start of our fall Community Supported Agriculture program in a couple of weeks – bring on the exotic squashes and pumpkins.

Five out of six of this week’s meals are gluten free and paleo. For those avoiding grains, try replacing the Cranberry Pecan Quinoa with Honey Glazed Baby Hakurei Turnips.

Sunday

Maple Drenched Drumsticks with Roasted Vegetables

Maple Chicken Legs with Root Vegetables

Monday

Thai Kale Salad with Coconut Lime Dressing

Thai Kale Salad with Coconut Lime Dressing

Tuesday

Baked Salmon in Watercress Sauce
Recipe by Vitamin Sunshine

Baked Salmon in Watercress Sauce, recipe and photograph by Vitamin Sunshine

Wednesday

Grilled Pork Chops with Cranberry Pecan Quinoa

Cranberry Pecan Quinoa

Thursday

Pumpkin Poblano Turkey Chili

Pumpkin Poblano Turkey Chili

Friday

Out

Saturday

Slow Cooker Crock Pot Beef Bourguignon
Recipe by the View from Great Island

Slow Cooker/Crockpot Beef Bourguignon, Recipe and Photograph by the View from Great Island

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