TAG | vegetarian
Hi friends! It’s me again! This time with an entry for the CSA Super Extreme Ultimate Challenge! As you saw in Gwen’s post, last week we received a whole metric buttload of kale. The trouble is I don’t particularly like kale, and my husband has a hardwired aversion to all things new and leafy and green. What to do?
Alright, here’s the first of my CSA veggie exploits! Sort of a play off of a classic gratin., using squash, potatoes and tomatoes for a fun twist. We ate it as an entree with a spinach salad, but I think it’ll work better as a side dish. On to the recipe…
I’m a big advocate for whisking up a super simple salad dressing rather than relying on the fatty, chemically bottled alternatives from the super market. I mean, seriously, it takes all of 3 minutes. Typically I just rock a vinaigrette on some baby greens. Tonight, however, I spotted a mixed container of mache and butter lettuce on the refrigerated shelf at Trader Joes, which made me a very happy lady. If you’ve never tried mache, do it. Do it now. It’s tiny, sweet, tender and slightly nutty. And for a lettuce as mild and gentle as mache, this called for a special dressing.
(Click To Read More Yum...)
Tonight, Firat and I were craving something simple and delicious. I’ve also been spending more time learning about Turkish dishes because I know he misses the flavors of home. I’ve been especially attached to the cookbook “Turquoise: A Chef’s travels in Turkey” by Greg and Lucy Malouf. It’s part travel memories, part photo-journal, mostly killer cookbook. What’s impressed me most about this book, is that the chefs have created recipes that replicate true Turkish flavors, while still using easy-to-find ingredients. So tonight I decided to make tomato pilaf, which has a special place in my heart, because it was the first Turkish dish Firat cooked for me when we started dating.
Since we’re in southern California, which is completely devoid of seasons other than hot and warm, I figure the best way to celebrate the fall harvest time is with some deliciously earthy, comforting cuisine. Enter Mr. Acorn Squash.
Fall is right around the corner, which means, lucky us, eggplants are in season. I always opt for Japanese eggplants, as the seeds are smaller and the meat is less bitter. This is one of my favorite ways to prepare it — tossed in a flavorful vinaigrette and roasted in a hot oven until they’re tender and sweet. Read on for more yum. (Click To Read More Yum...)
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Delicious, speedy appetizer for entertaining? Count me in.Firat’s artsy photo composition and framing? Even better.
After that delicious ultimate steakums dinner this week, I guilted myself into craving something a little lighter. I stumbled upon my love for spaghetti squash back in my South Beach days and this is one of the few dishes that still remains in my repertoire. It’s filling, tasty, and very healthful.
