What was I thinking when I bought a bag of “southern greens blend,” which is a pound of mustard, turnip, and collard greens–stuff I probably would throw away, not knowing it’s edible–and some spinach?
I was thinking its probably good for me and everything else looked kind of tired after a long drive from the west coast. Flash forward four days, and this bag of trimmings is the only thing in the vegetable drawer. And, right about now I’m thinking this blog should be called the root vegetable kitchen. But, I have hope for a decent healthy dinner in 60 minutes less.
The way some people use bacon to fix food or myriad other situations, I add sweet potatoes. So here’s a quick weeknight healthy vegan dinner that would make Aunt Nettie proud. Continue reading
Happy new year! I’m starting 2012 with one simple resolution that will benefit you and me–cooking from cookbooks that I received as treasured gifts in the past couple months.
This I decided during today’s walk around Walden Pond, as I thought about the meaning of life and dismissed tedious fitness goals, and then resolved to cook from more cookbooks this year and read Proust. Continue reading
I used to hate eggplant. My three brothers and I made a no-eggplant pact. We figured if we banded together we could convince my mom not to make it for us. Who could blame us? How about some bitter spongy slices sawed from those fat purple blobs, then coated in egg and bread crumbs and pan fried, for you?
The eggplant ban lasted for decades and then one day a thin, balsamic-roasted slice ended up in a roasted vegetable sandwich. Hmmmm. Pretty good. Then a friend made honey roasted eggplant and I started to rethink eggplant.
What clinched it was overhearing a recipe described a the farmer’s market: roasted eggplant slices, spread with goat cheese and pesto, rolled up and topped with fresh tomato sauce.
So, now that the eggplant ban is officially lifted, I’m making my favorite eggplant dish with my mom and dad, who always thought the ban was ridiculous but gave in to us because we ate everything else they put on our plates. This is a great dish to make for company because it’s vegetarian and easily made vegan, and you can do most prep ahead of time, which means more time to spend with your friends.
Artichoke and olive tapenade with crackers
Mixed greens with peaches, almonds, and peach vinaigrette
Eggplant rolatini with tomato sauce over linguini