This picture shows the amount of food we received. It is a manageable amount for two if we store it properly and actively plan to eat it. So far so good.
For dinner tonight I loosely followed a recipe for a mixed vegetable tagine from the BBC Good Food site. In the process I used some of the carrots, leeks, and turnips. We served the tagine with whole wheat couscous and a 2005 Vin Gris of Pinot Noir from Robert Sinskey Vineyards. We love this wine and highly recommend it -- it is on our top 10 list of food-friendly wines; we also appreciate the Robert Sinskey philosophy.
Seasonal Vegetable Tagine
... serves 3 generously as a main course
2 small carrots, diced
2 small turnips, diced
2 small leeks, white and light green parts only, thickly sliced
3 cloves garlic, minced
1 preserved lemon peel, diced
1 14.5 oz can of diced tomatoes
1 14.5 oz can chickpeas, drained and rinsed
1 cup frozen diced sweet potatoes
2 tablespoons agave nectar
4 teaspoons ras el hanout
2 teaspoons harissa
Preheat oven to 350 degrees. Prepare the ingredients and mix together in the base of a tagine. Bake, covered, for 1 hour stirring occasionally.
If you don't have a tagine, most recipes I found recommend sauteing the garlic and onion in a bit of oil, adding the vegetables and the liquids and simmering for ~30 minutes.
Nutritional Information (per the Calorie Counter at MyFoodDiary.com)
Calories: 256, Total Fat: 2.5g, Cholesterol: 0mg, Carbohydrate: 51.1g (9.7g dietary fiber, sugar 22.9g), Protein: 9.6g