Steph was the cook again tonight – so sweet of him! Lately I am so exhausted after work that I have little motivation to cook. He was inspired by all of the Thanksgiving-ness permeating the culture this week – and I was like – go for it 🙂 He made a delicious gluten free vegan stuffing with millet bread – it also had scallions, mushrooms, and apples. The apples were divine! He also roasted tofu (with tamari and herbs), carrots, and the Japanese turnips. Everything mixed together so well! The stuffing was so herby – it especially made the house smell just like Thanksgiving.
Also very impressive – he got home, buckled down, and did all the prep in like 15-20 minutes. Three cheers for the energy to cook dinner on a work night!
From the box (2nd to last box of the season!):
- Japanese turnips
- carrots
- apples
- rosemary
Using the Whole Farm Share Box 