Any suggestions for fennel other than roasting it? It’s too hot to roast! Though I guess I could do a small amount at a time in the toaster oven…
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Risotto. Add some lemon in too.
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Yesssssss
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I have one large and one small container of plain quick oats to use up. While I have brown sugar and maple syrup to make a classic combo, I decided to try some savory oatmeal this morning instead. Jumping off of this page for some inspiration:
I more or less treated this morning’s oatmeal like ramen. What do I have in my fridge? It’s going in oatmeal.
- Salt
- Fried egg
- Feta cheese
- Spinach (from my balcony!)
- Cilantro (CSA)
- Green onions (balcony)
It was pretty tasty. I accidentally made the oats a little too thick, and the egg yolk would have been better runnier, so more water and less cook time next time. And I think it would be quite good with some olives.
Anyone here have a favorite combination?
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YUM.
A couple winters ago I had a streak of several weeks of eating oatmeal with soft-yolk eggs, sage, and parmesan, then whatever veggies I needed to use up.
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That sounds delightful! I have powdered parm and sage growing on my balcony…
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I like an egg over easy with parmesan on my oats, too. I’m interested in seeing whether I can saute up greens for brekkie oats.
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Sliced very thin, like with a mandoline if you have one, and put into salad is delicious.
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Artichokes are Deb Perlman’s favorite, so she has a decent amount of artichoke-featured recipes. https://smittenkitchen.com/recipes/vegetable/artichokes/
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Fried eggs in oatmeal is a great idea, and I’m jealous of your balcony garden.
I occasionally do a sort of curry oatmeal with turmeric and garam masala.
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I’m making a balsamic roast pork tenderloin today (balsamic, olive oil, garlic, homemade steak seasoning). I’m planning to use this as filling for tacos with homemade corn tortillas. What should I do as the veggie component of these tacos? We usually use a vinegar based slaw but I don’t think I want that for this. Maybe grilled zucchini? We have a lot of that.
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Bell peppers (raw or grilled/sauteed), tomato, onion, olives (green or black). radish and cabbage are both more traditional.
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Yeah, I usually do a cabbage-y/radish-y slaw.
Olives. Yes. Good. I will do zucchini and olives as the accompaniment to balsamic pork.
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Does anyone have a homemade red or green Thai curry paste recipe they like? I am trying to switch up my repertoire and have never made my own.
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What would you all do with a patty pan squash? I’ve never had one, but it arrived in my CSA box.
Can I use it like zucchini? Maybe a ratatouille? I don’t have any eggplant, though. But I have tomatoes and bell peppers and onoins and now squash.
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yes, it is a differently shaped zucchini. If home isn’t too hot, I’d probably roast it with bell peppers and cherry tomato and make it a salad with feta.
Related question - is ratatouille actually labor/time intensive to prep, or am I just doing it really wrong?
My answer is that I have made it once. Because that was too much work!
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I don’t find ratatouille to be too time consuming, but I find in general when people have big differences in how long a recipe takes it’s often down to prep work like peeling and chopping. Improving my knife skills was the single best thing I did to lower cook times on a lot of recipes, fwiw!
I also have a really high tolerance for kitchen work though, so it may just be that. For numbers I feel like ratatouille usually takes me about 45 minutes to an hour, something like that? And I usually make it simultaneously with something else, so it’s like a two-for-one.
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I only make ratatouille when I have a kitchenful of prep cooks. With 2-3 people (not me) peeling and chopping, it is super easy!