This past weekend marked the beginning of the cool weather for us here in Gainesville, and it was glorious. Mid-50’s to low 60’s each morning warming up to 80 each day, and not a cloud in the sky. I had to pull a sweater down from the top of the closet on my way to the farmer’s market Saturday morning.
This is going to be a very busy week, so when the grill was going yesterday I roasted the peppers, eggplant, and a lonely leftover zucchini. Half the peppers and all of the eggplant made a batch of eggplant-walnut dip with feta cheese, and this will be my lunch for the next few days. The other half of the peppers and the zucchini will go in the chickpea salad.
Monday- Florida Crunch Salad, Green papaya salad, chickpea salad
Tuesday- dinner party! spaghetti with marinara for the kids, bucatini carbonara for the grown-ups
Wednesday- leftover salads in rice paper rolls with glass noodles, steamed dumplings
Thursday- broiled trout, baked sweet potatoes, sauteed veggies
Sweet potatoes and pumpkins are really abundant at the market right now but I’m still using up what I bought last week, so I resisted with great difficulty. I baked an excellent pumpkin bundt cake with the leftover baked pumpkin and sweet potato. I try to pack as much nutrition in cakes like this as possible since my kids eat it for breakfast and after-school snacks.
Vanilla-Cinnamon Pumpkin Bundt Cake
2 cups all-purpose flour
1 cup whole-wheat flour, or multi-grain flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
1 c jaggery (unrefined palm sugar, can sub dark brown sugar)
1 c Florida Crystals sugar, regular or demerara
1 stick butter, softened
3 large eggs
1 1/2 c cooked pumpkin or sweet potato
1 cup sour cream, yogurt, buttermilk, or kefir (I used sour cream this time)
1 tbl vanilla extract
Heat the oven to 350. I will admit, I cheated because I couldn’t find one of the beaters for my mixer. I threw all of the wet ingredients and the sugar in the blender. It actually worked really well! Then I combined the dry ingredients just barely into the wet with a spatula and scraped it into a well-greased-and-floured bundt pan and baked it for an hour. Let this cake rest, covered tightly, for 24 hours if you can before slicing.