No Recipe, Just Roasted Veggies

Incredibly flexible, super simple…big batch roasted vegetables help compensate for the loss of summer.

These babies all spent time in a 400 degree oven, with tougher stuff like squash, peppers and onions hitting the racks first, tomatoes going in last- 10-15 minutes til bursting. Prep time 10 minutes, cooking time for 1/2-3/4 inch chunks up to half an hour. Adding cloves of garlic in their skin add to flavor when you squeeze out the caramel goodness later.

While this veg batch is nearly naked (a quick toss with olive oil and salt), lots of other herbs could doll up the final result (cumin, coriander, cayenne anyone?).

Then have fun. An ez side dish. Serve with rice and hot sauce. Toss with pasta, fresh mozzarella & basil. Layer on your fave crusty bread with chicken and/or cheese . A little balsamic on the hot vegetables adds zip. Works for leftover lunches. If you purée with stock (and choose type and quantity of onion wisely) you've got soup!

My list:

Eggplant

Zucchini

Yellow & red pepper

Red onion

1 quart cherry tomatoes

*roast new or chunks of Idaho potato too – serve with fried or poached egg

Eat-B

 

Everything but the…Cauliflower



It's not a guarantee, but it's similar to high school yearbook status in my house. As in, "Vegetables most likely to be eaten..." If they're roasted and flavor dense or presented in a form residents are predisposed to like (i.e. puréed cauliflower and potato), I have a higher degree of success.

Thus the spiced and super roasted cauliflower is "most likely" or to be accurate, "more likely" to be eaten. I borrowed the high heat roasting technique from veggie guru Molly Katzen when she was in a phase.

Ingredients this time:

Cauliflower florets from one head
2 tablespoons of olive oil
1 teaspoon kosher salt
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon coriander
1/4 teaspoon turmeric
2 pinches cayenne

Preheat oven 425. Line baking sheet with baking paper unless you want a bigger cleanup. Combine spices-taste and adjust. Toss cauliflower with oil, then spices. Roast till golden brown or beyond - at least 15-20 minutes. We like it "burnt".

Eat - B

Note: spice combination is completely arbitrary according to personal taste.

 

Veggie Zoup

In my house we call it zesty zoup, not necessarily because it's zesty (although it can be) but because we like saying zesty zoup. This vegan big batch recipe is a late summer staple. Mid winter veggies work just as well. The addition of barley gives a whole grain chewiness. Try adding quinoa if you'd prefer a hit of protein instead.

Non vegans feel free to sprinkle your fave grated Italian cheese. Even better cook this baby with that dried out rind of Parmesan lingering in your fridge 🙂

Use what veggies you have and feel free to sub. Making soup uses up pieces and bits you would otherwise toss. Feel free to use you processor for slicing, chopping & dicing – no judgement!

Ingredients

1 medium onion, chopped

3 cloves garlic, chopped

2 carrots, sliced thin

1 larger zucchini, quartered lengthwise and sliced

1 larger yellow squash, quartered lengthwise and sliced

2 ears of corn from cob or freezer

1/2 cup puréed tomatoes, fresh, boxed, jarred or canned

1/2 cup barley

Olive or veg oil

In large stockpot over medium heat, add 1 tablespoon oil of choice. Cook onions 5-10 minutes until soft. Add garlic for last 2 minutes. Stirring and seasoning with salt & pepper. Add carrots, zucchini, yellow squash & corn. Add barley and toss the whole mess together. Combine with tomatoes & 5 cups of water. Bring to a boil. Lower to simmer and cook 20-30 minutes, until barley is cooked through. Check seasonings. Eat.

Eat – B

*note: Zoup can be made zesty with red pepper flakes, fresh herbs or pistou (blended garlic, basil, olive oil). Beans can be added for a heartier dish – jarred, canned or previously hydrated.

 

Rhubarb Goodness

Thank goodness I didn't throw out the last of the season's wilted rhubarb. Feel free to cook it at it's peak, but cut off the ends of week-old rhubarb and you've still got the delicious makings of a loose jam, ice cream sauce, fresh fruit drizzle or BBQ ingredient.

Please excuse the odd measurements. I threw it together, but boy is it good!

12 ounces rhubarb, chopped

1/3 cup vanilla sugar or 1/3 cup sugar plus 1/4 teaspoon vanilla

1 cinnamon stick

Dash of lemon juice

Over medium flame bring all of the ingredients to a boil. Simmer for 15-20, let cool and store covered in the fridge. More rhubarb takes more sugar. Feel free to adjust sweetness as it's cooking. Rhubarb thickens as it cools.

OMG good – B

PS – I think you could add a little orange juice and zest to the mix, or even better? a dash of orange liqueur!

PPS – Fruit alternatives: peaches, nectarines

 

Heat Wave Summer Corn Salad

It's either this, or watermelon. You can make it in any weather, but stove free cooking makes best sense in summer. Even children don't usually object to corn. And you can sub just about any raw or cooked veg. 'Nuff said – it's hot.

4 ears of corn, cut from cob (yes, raw)

Giant handful cherry tomatoes, halved

1 bell pepper, any color, chopped

1 jalapeño, chopped fine (temp sensitive types can skip)

4 scallions (or equal measure chives or red onion), chopped

Chopped cilantro, any amount if you have

Dressing: mix juice from 1 lime, an equal amount of rice wine vinegar, 1/4 teaspoon sugar, 1/4 teaspoon salt, a few grates of pepper, whisk in a teaspoon or so of oil. EZ to double.

Add ins: grilled chicken, steak, feta, olives, potatoes etc.

Enjoy – B

 

Not Breakfast Salad

Breakfast rice, nuts & fruits. I've adapted this from The French Women Don't Get Fat Cookbook. The original calls for protein rich quinoa, but I opt for brown rice. Both options are gluten free and the nuts add protein regardless. Eat before a beach holiday or after splitting a bottle of wine (plus some really rocking cheese biscuits) for dinner.

1 cup cooked brown rice, hot

1 small dab butter

1 splash milk

1 squeeze lemon juice

6-7 chopped dried apricots

Small handful dried cranberries

2 tablespoons toasted mixed nuts (here it is almonds)

Sprinkle of salt, optional

Combine & dine – B

 

No Regrets Antipasto

My magazine copy is tattered, but the link works just as well. Every time I make this app I thank Ina Garten out loud. It's super easy but tastes like lots of effort was made. Plus it's summer heat friendly.

http://www.foodnetwork.com/recipes/ina-garten/roasted-artichoke-salad-recipe/index.html

Consider this one for July 4 and beyond. Don't forget to hide some for later – B