We went for a long run on Saturday. It was the last one of the training season. It is t-minus three weeks until the marathon, and counting. The trees along the trail were showing off their fall colors, which inspired me to think about all of the soups, stews, and breads I want to make. Needless to say, over the course of 20 miles, I had plenty of time to ponder this and other various items on my to-do list.
I kicked off the week with White-Bean Stew. More soup-like than stew-like, this meatless meal comes together in minutes. I served it with a salad of baby romaine topped with roasted grapes, toasted walnuts, and feta cheese (bleu cheese would be tasty too). Roasting the grapes gives them an almost creamy texture and intensifies their sweetness. If you’ve never roasted grapes, you should try it. In addition to dressing up a salad, they also make a delightful addition to a cheese platter.
Craving carbohydrates after a long run, I also got some baking in. Not having time for yeast bread (what a shame!), I went for a favorite quick bread – Irish Soda Bread. I had forgotten how delicious it is. Packed with whole grains, golden raisins, and caraway seeds, this hearty bread is both savory and sweet. I served it with dinner and then enjoyed it as toast the next morning. Nothin’ like getting your carbs on from from tasty homemade bread. Yummy.