If you're in the middle of a crazy diet and you've reached a series of days where you are eating all vegetables, all the time, a good way to cheer yourself up is to go to the Farmer's Market, where everywhere you look, there are things you can eat! And there are very few things you can't eat to tempt you. Only your favorite bread man--and you have to kind of turn your head away and walk by real fast so he doesn't see you and feel sad and wonder why you suddenly didn't stop by for your package of ciabatta rolls.
Of course, this was the post-Thanksgiving farmer's market, which is a sad affair. There were fewer stalls and the ones that were there had only slim pickings. Can you believe I found only one meager bunch of carrots in the whole market? There weren't many greens to choose from either. Which meant I had to go the farmer's market and then come back home and go to the real market. But at least favorite-Asian-fruit&veg-man came through with several necessary items, so it wasn't a wasted trip.
With my farmer's market finds, and my regular market picks rounding out the selection, I was able to put together a lunchtime salad and dinnertime soup that fit my dietary requirements.
For lunch, I had a butter lettuce salad inspired by Suzanne Tracht. I'm not sure if it's merely coincidence, or if there is a deeper meaning behind the fact that all of my chef girlfriends are named Suzanne. All I know is that Ms. Tracht runs a close second behind Ms. Goin for my affections, since Jar has provided me with many happy nights of hanging out at the bar drinking delicious cocktails and eating homemade potato chips and whatever appetizers were on special that night. I hope to go back there just as soon as I finish this pesky diet. In the meantime I will eat the salad. There's not much to it but lettuce and radishes, but the lemony-garlicky-herb-filled dressing made a huge difference. I saved the leftover dressing for future salads because it was a keeper.
For dinner, it was a soup night. I decided to make this carrot soup from Gourmet's Thanksgiving issue. I'd just been to Indian food the night before and was still fondly reminiscing, so the curry powder caught my eye. This soup was really something special. I am wary of carrot soups because after umpteen times of trying to get down carrot-ginger soups, I have conceded that ... it's not my favorite combo. I haven't been sure about carrot soups since, but this one is warm and the spices and the nuts add a richness that is addictive. Plus the nuts give a little crunch that is really welcome when you're moving into an all-liquid diet phase. But if you aren't a nut-lover (you know what I mean!) then you could easily eat this without the nuts and it would be fine.
Gah. Only nine more days and then ... watch out, carbs. Here I come.
Of course, this was the post-Thanksgiving farmer's market, which is a sad affair. There were fewer stalls and the ones that were there had only slim pickings. Can you believe I found only one meager bunch of carrots in the whole market? There weren't many greens to choose from either. Which meant I had to go the farmer's market and then come back home and go to the real market. But at least favorite-Asian-fruit&veg-man came through with several necessary items, so it wasn't a wasted trip.
With my farmer's market finds, and my regular market picks rounding out the selection, I was able to put together a lunchtime salad and dinnertime soup that fit my dietary requirements.
For lunch, I had a butter lettuce salad inspired by Suzanne Tracht. I'm not sure if it's merely coincidence, or if there is a deeper meaning behind the fact that all of my chef girlfriends are named Suzanne. All I know is that Ms. Tracht runs a close second behind Ms. Goin for my affections, since Jar has provided me with many happy nights of hanging out at the bar drinking delicious cocktails and eating homemade potato chips and whatever appetizers were on special that night. I hope to go back there just as soon as I finish this pesky diet. In the meantime I will eat the salad. There's not much to it but lettuce and radishes, but the lemony-garlicky-herb-filled dressing made a huge difference. I saved the leftover dressing for future salads because it was a keeper.
For dinner, it was a soup night. I decided to make this carrot soup from Gourmet's Thanksgiving issue. I'd just been to Indian food the night before and was still fondly reminiscing, so the curry powder caught my eye. This soup was really something special. I am wary of carrot soups because after umpteen times of trying to get down carrot-ginger soups, I have conceded that ... it's not my favorite combo. I haven't been sure about carrot soups since, but this one is warm and the spices and the nuts add a richness that is addictive. Plus the nuts give a little crunch that is really welcome when you're moving into an all-liquid diet phase. But if you aren't a nut-lover (you know what I mean!) then you could easily eat this without the nuts and it would be fine.
Gah. Only nine more days and then ... watch out, carbs. Here I come.
Comments
The cotton candy? What's not to like about fluffy spun sugar?
But those lovelies up there came from the real farmer's market. The one with farmers. Because I do not go near the Grove around holiday time. Way too traumatic.
Nothing like a supermarket lunch. Although I will admit the Gelson's near my work has the most fabulous eating area in the general vicinity. With a fireplace! If I stop there in the morning when it's cold, I always want to stay.
Do you know how hard it is to eat only vegetables when Mario Batali and Nancy Silverton have just opened a pizzeria right down the street from you? Gah!
- Chubbypanda