Wednesday, August 14, 2013

Random Dinner

So I can't even remember the last time I went grocery shopping was.  Needless to say, it's been a while.  So I'm eating whatever random stuff I can find. Like this creation.   Potatoes, tomatoes, white beans, and parm cheese.   It was really good and only took about 15 min.

First, heat some olive oil in a skillet.  I think I should have used a larger one, because it was like the orange line at 8 am in there, but whatever.   

Slice some potatoes thinly.  I used the ones from my farm share and they were delicious.  

Season with salt, pepper, and whatever else you like.  I used garlic powder. 

Attempt to spread them evenly in the pan.   

Season the other side.  While they're cooking for about 5-7 minutes, slice up a tomato and drain the beans.  I have many amazing tomatoes today, but I went with orange.  

Flip the potatoes when they're at your desired level of crisp.

After they're done, spread them on a plate and top with the tomatoes, beans, and cheese.   Please note this wasn't as much cheese as it looks like.  Also, if you don't eat dairy, this would be great without the cheese.   If you grocery shop consistently, some fresh herbs would also rock.   However, for lazy ole me, this was perfect.   

Clearly I hated it.

Sunday, August 11, 2013

CSA Panzanella

I'm pretty sure that panzanella is the best concept on earth.  It's salad with bread in it.  Hello beautiful. Since I have a veggie surplus right now, I'm desperately trying to make things that have lots of the veg in them.  This is perfect because you can basically add whatever you want. So I did a pepper, a half onion, an ear of corn, tomatoes, squash, and roasted eggplant.  I'm so healthy it hurts - thank god there are cabs in here to balance it.  

First, you must prepare the eggplant.  Slice it, then put it on a cooling rack over a cookie sheet.  Sprinkle both sides liberally with salt and wait.  It will begin to look like its crying; this is because it's giving up the bitterness.  So they're happy tears.  Leave it to cry for about 15 minutes.  

Turn on your oven to 400.  We're roasting. 

Next, chop your veggies.  I used a tomato, a squash, a green pepper, an ear of sweet corn, and half an onion.  If you're not aggressive about flavor like I am, use a quarter of the onion.  Sorry coworkers.
 Chop it all into bite sized pieces.  The corn is easier if you do that over the bowl.  Just sayin, heard it from a friend. 

Next, make croutons.  But Milton, you say, can't you buy those at the store?  Yes, you can, but I didn't want to go to the store and homemade is better and not very hard.  Cut about 7 pieces of bread into chunks, then toss with 2 tablespoons of olive oil.  Put into the oven for 5-7 minutes.  Now you've made croutons.  

While your eggplant is roasting for around 20 minutes, make the dressing.  Put 4 tablespoons olive oil, 4 tablespoons balsamic, a few cloves of garlic, and salt and pepper in a jar.  Shake it like a Polaroid picture until combined. 

When the eggplant is done and cooled enough to touch, chop it up and add to the bowl.  

Top with dressing and combine.  If you're adverse to eating things without cheese, add some Parmesan.  But it honestly doesn't need it.  Dig in.