The following is a dramatized rant and should be classified as such, not a complaint.
Just when I thought I’d conquered the last zucchini, they sent me more. And potatoes. I could build a small retaining wall out of potatoes. I was forced to relocate my seasonal squash- butternut, acorn, delicata- to the front doorstep. They serve as autumnal decorations alongside my dying mums (thank you rain) because I am officially out of space. As I mentioned, this is not a complaint. It’s more a playful appreciation to my farm share for their generous weekly abundance of food. I’ve put together a petite menu showcasing my creative battle; 5 vegetarian recipes. To my local farmers- thank you. You’ve outdone yourself this year.
This feast is dedicated to you.
Roasted Bell Pepper Bread Salad
I roasted my peppers at 450 F for about 30 minutes with a drizzle of olive oil. Once blackened, they went into a large bowl covered with plastic wrap to steam (this helps to remove the skin). Then I sliced them into strips.
The dressing was made from balsamic, sliced garlic, olive oil and oregano. Italian deli style. I also baked croutons using leftover sourdough to soak up every last bit of goodness at the bottom of the bowl.
Marinate for at least 30 minutes (or more) for the full effect. It’s worth the wait.
Spiced Butternut Squash with Smoky Bacon
One lucky butternut was rescued from the doorstep for this!
Cubes of squash were roasted in a dusting of cumin, garlic powder and paprika. I don’t have exact measurements but a light sprinkle of each should do the trick. It’s topped with smoky bacon and baked at 400 F until golden. Not necessarily vegetarian, but whatever. This was my cousin’s idea. Not mine. I just stole it ;)
Red Russian Kale Salad with Parmesan & Lemon
Have you tried this? Red Russian Kale. What a treat! The leaves are so tender you can eat them raw. This salad is dressed simply with lemon, olive oil and shavings of parmesan cheese. Not pictured: the sauteed version. After taking this photograph I wasn’t in the mood for salad anymore. I wanted something warm. So it went in a pan with sliced garlic, and in 30 seconds I had a new dish.
PS- This stuff wilts down to practically nothing. The amount above could barely feed two people.
Pasta e Fagioli with Wilted Chard
This is comfort food at its best. It reminds me of a thick, minestrone stew. Made from cannellini beans, tomatoes, macaroni, and swiss chard I ate most of it straight from the pot… and burnt my tongue.
Spicy Chili Roasted Zucchini
I learned something new with this one. To get a good sear, heat your baking sheet before roasting the zucchini. Once it hits the hot pan it will sizzle. Roast with chili flakes at 425 F until caramelized, stirring once or twice until nicely browned. Zucchini is made up of mostly water and this method is a tasty way to intensify its flavor. This would also benefit from the addition of crumbled feta and mint.
How are you enjoying your veggies these days?
I wasn’t kidding.