Meal 1: Butternut and Sweet Corn Empanadas, Refried Pinto Beans, Harmony Valley Mixed Greens.
• Warm empanadas on a cookie sheet in a 325 degree oven for 15 – 20 minutes or until a little sizzling around the edges or from the vents occurs.
• Warm the refrieds in a saucepot with a little water to thin it out.
• Dress and serve the salad.
• Heat the curries separately on the stovetop.
• Toast the breads in the oven until just warmed and softened. Use the bread to scoop up both curries. Use your hands. It’s authentic.
Last week’s visit to the Tree Farm piqued my interest about their cauliflower, so this week I took the plunge and made a curry to feature it. The body of the sauce is yellow split peas, so it’s pretty darn good for you. The green lentil curry is not traditional but I love these perfect little French lentils so much that this dish is a new mainstay for me. Their flavor is outstanding and the way they preserve their shape makes them dear to a cook’s heart. The flatbreads look pretty. I have done rice the past many curry menus so I chose breads this time. Feedback is welcome. Make a little rice as a side at home if you like, it would not be amiss with these dishes. And butternuts are in. That’s a bittersweet statement. I held off using winter squash until the last week of September. That’s pretty good I think. They and the roasted tomato are from Rodney of Brookside Gardens here in Mazo. He is officially my roma tomato man from here on out. Out of the 850 lbs. of tomato we canned this month, the majority is from him. His tomatoes were bright red, giving, rich in solids, and flavorful. Thank you Rodney! Enjoy.