Third Thursday :: September

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Third Thursday got bumped to Friday this month, and with a few confirmed guests down from brutal colds, our jars are filled with leftovers this week. To be honest, it was a relief to come home from the ABC Walk and a weekend with family and be able to sit on the couch and recoup on Sunday instead of cooking!

Here was our farewell to summer menu for our small crew of seven:

Chicken Salad
Serves 8-10 

  • 6 chicken boneless, skinless chicken breasts—boiled or cooked through in the oven
  • 10 oz. hummus (homemade or store-bought)
  • 3-4 stalks celery, chopped
  • 2 tsp relish
  • 1 tsp Dijon mustard
  • Sesame oil (to taste)
  • Salt and pepper

Mix everything together and serve on bread or lettuce wraps. This week we had a loaf from Hall Street Bakery as well some homemade bread courtesy of Rachel!

Chickpea Curry Wraps
Serves 6-8

  • 2 15 oz. cans chickpeas
  • 1 onion diced
  • 3 carrots, shredded
  • 2 garlic cloves, minced
  • 3 tsp curry
  • 3 tsp turmeric
  • sea salt to taste
  • 1/2 cup coconut milk
  • ½ cup raw cashews
  • 3 Tbs coconut oil

Heat the oil on medium in a larger pot. Sauté the onion and garlic for 5-7 minutes. Add the carrots and cook until they are soft. Finally, add the rest of the ingredients and heat through. Serve immediately or chilled. We pre-made them into lettuce wraps but have also done them as jars with the lettuce on the side to wrap later.

Adapted from this recipe.

Quinoa Salad
Serves 8-10 as a side   

  • 1 1/2 cups quinoa
  • 3 cups vegetable broth
  • 1 medium tomato, chopped
  • 1 English cucumber, sliced
  • 1 red pepper, chopped
  • 1 onion, chopped
  • Handful Italian parsley

For the dressing:

  • 1/3 cup extra virgin olive oil
  • 1/3 cup red wine vinegar
  • 3 cloves garlic, crushed
  • 1 Tbs yellow mustard
  • 2 Tbs dried oregano
  • Salt and pepper to taste

Combine the quinoa and vegetable broth and bring to a boil. Reduce heat and simmer for 30 minutes. Combine the rest of the ingredients. Once the quinoa is cool, add—along with the dressing—to the veggies.

Adapted from this recipe.

Peach-Blueberry Crisp

For the filling:

  • 6-8 peaches
  • 1 cup blueberries (fresh or frozen)
  • Cinnamon
  • Brown sugar

Cut up the fruit and sprinkle with cinnamon and brown sugar—to taste. Spread in a 9×13. We used this topping. Bake at 350 for 35-40 minutes.

And, for fun: A pic of my fam before heading out for our breezy walk to support breast cancer treatment in Northern Michigan!

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