New Foods Tried

Fig jam

Tagine

Dates

Week 52 – Lingonberries

Week 51 – Golden Beets

Week 50 – Purple Potatoes

Week 49 – Thai Soups

Week 48 – Persimmon

Week 47 – Custard Pie

Week 46 – Peanut Brittle

Week 45 – Chana Dal

Week 44 – Cactus Leaves

Week 43 – Green Tea

Week 42 – Almond butter

Week 41 – Nasturtium

Week 40 – Blue cornbread

Week 39 – Fried pickles

Week 38 – Kiwano

Week 37 – Tuna tartare

Week 36 – Figs

Week 35 – Okra

Week 34 – Gooseberry

Week 33 – Black cap and current jams

Week 32 – Steamers

Week 31 – Corn Griddle Cakes

Week 30 – Mashed Edamame

Week 29 – Collard Greens

Week 28 – Rhubarb

Week 27 – Frozen Custard

Week 26 – Cultured Coconut Milk Yogurt

Week 25 – Goji Berries

Week 24 – Fiddleheads

Week 23 – Aprium

Week 22 – Pomegranate

Week 21 – Chutney and Cambozola Cheese

Week 20 – Poached Egg and Grana Padano Cheese

Week 19 – Tallegio Cheese

Week 18 – Black Raspberry Ice Cream

Week 17 – Gajar Ka Halwa

Week 16 – Black Raspberry Jam

Week 15 – Yellowfin Tuna

Week 14 – Kiwiberry

Week 13 – Kumquat

Week 12 – Gulab Jamun

Week 11 – Jicama

Week 10 – Pluot

Week 9 – Sunchoke

Week 8 – Chayote

Week 7 – Cambodian:

  • Vegan Rouleaux – Cambodian spring rolls filled with tofu, peanut, noodles, carrot and onion and served with greens, sprouts and herbs and tuk trey dipping sauce
  • Trey Tuk Peng Pah – crispy Asian grouper filet served with a broth of fresh tomatoes, garlic, rice vinegar, fish sauce, fried shallots and cilantro

Week 6 – Daikon

Week 5 – Star fruit

Week 4 – Celery Root and Sea Beans

Week 3 – Borscht

Week 2 – Goat Cheese

Week 1 – Ethiopian:

  • Butecha – Chickpea paste blended with oil, lemon juice, green pepper and black pepper
  • Gomen Wot – Chopped collard greens cooked in herbed oil with onions, green pepper and garlic
  • Atakilt – Mixed vegetables, green beans, potatoes, carrots and onions sautéed in a blend of exotic herbs
  • Yemeser Alcha – Lentils mixed with tumeric, onions, green peppers, garlic and ginger root
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