What I Ate This Week | Fall Vegetables Are Pretty Great

By Kiersten | Last Updated: March 25, 2014

Thai Red Curry Eggplant

I hope you all had a wonderful Thanksgiving! This was my first year cooking and I have to say, I was pretty proud of myself for pulling it off. But I don’t want to get ahead of myself–I’m planning on doing a separate post about Thanksgiving in a day or two.

Apart from the whole Thanksgiving thing, we made lots of meals with fall vegetables this week. I love cooking in season–it’s much easier to eat local that way. And it’s cheaper too. I mean, just think about how much strawberries or cherries cost during the summer and how much they cost in the middle of winter. It’s a HUGE difference. And then there’s the whole taste thing too.

Here’s what I ate this week:

Thai Red Curry EggplantThai Red Curry Eggplant with Broccoli Rabe + Brown Rice // The original recipe is for mustard greens, but it was time to harvest my ginormous broccoli rabe, so I decided to use that instead. We haven’t had much success with Thai recipes in the past, but this one was really good.

Roasted AsparagusRoasted Asparagus with Truffle Oil // One of my favorite easy sides! Roast asparagus in the oven, sprinkle with a little sea salt, and drizzle with 1/2 tsp. of truffle oil.

Spaghetti Squash with Orange GremolataSpaghetti Squash with Orange Gremolata // This was a little bit too saucy, but other than that, it was fantastic. I think next time, I’d make less gremolata or more squash.

Dr McDougalls Tortilla SoupDr. McDougall’s Right Foods Soups // Dr. McDougall’s Right Foods sent me some of their new Ready To Serve soups to try and I’ve been having them for lunch all week. This is the Tortilla soup, which is full of corn and black bean goodness, but my favorite was the Lentil. Oh, I love lentil soup! Each soup is hearty and filling, but reasonable when it comes to calories and fat (and they’re vegan). Lately, I haven’t been eating prepared soups as much as I used to because I was worried about BPA, but Dr. McDougall’s Right Foods uses BPA free packaging, which is a huge plus in my book. Although I received these soups for free, I will definitely be buying them again in the future.

Wild Mushroom and Potato PizzaWild Mushroom & Potato Pizza // This was my splurge for the week. If you haven’t checked out this recipe, you must! In case you couldn’t tell, I’ve been on a truffle oil kick lately. But the good thing about truffle oil is that you only need a teeny tiny amount to add flavor to a dish.

About Kiersten

Kiersten is the founder and editor of Oh My Veggies.

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I’ve never cooked with truffle oil but I love eating things with it. Where do you buy yours? I’m wondering if the regular grocery store will have it or I need to stop by Whole Foods or something like that?

It’s really expensive and you only need a little bit, so we used to buy it from one of those places that sells oils & vinegars & you can fill the bottle yourself as much as you want. But I haven’t found one of those stores here yet, so we ended up paying $12 for a bottle at Whole Foods. :/ I think this bottle will last a year or two!

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