I have been making a lot of things over again: as vegetable friends I haven't seen since last year turn up in the CSA I have been tending to return to things I made before and liked. Improvements and refinements instead of novelties. Also lots of salad. Familiarity feels good.
Beetroot (OK these haven't been absent since last year, but we have been getting a lot of them recently):
This is my favourite way of cooking beets. Becomes an instant salad if you peel+mash the roasted garlic, mix it through with some extra balsamic, let cool and keep in the fridge.
Carrot greens: I have never really prepped them any way other than this paste, because it's so so good.
Basil: pistachio pesto - need I say more?
Cucumbers+tomatoes: overnight couscous (and quicker variant)
Aubergines: caponata - excellent, especially with toasted couscous (see below); baba; miso aubergine
Courgettes, fennel, aubergines, peppers: roasted veg with harissa dressing and couscous / wheatberries (or, lately, orzo)
Peppers: muhammara
Yes, and, that giant couscous I mentioned - I have always found it a bit bland, and obviously it lacks the ready-in-ten-minutes-with-no-pans-involved charm of normal couscous. So this time I tried toasting it with a little olive oil in the pan for a few minutes, until lightly browned, before adding the water and cooking as usual (finishing with salt, pepper, olive oil and white wine). Sooooo much tastier! Definitely recommended if you have a few extra minutes!
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