Oct 3, 2023·edited Oct 3, 2023Liked by Alexandra Stafford
I just love your basic recipes for vegetables. It's really what I need most in terms of time, health, practicality, convenience, etc. Please never stop doing them or assume they are too basic - they are perfect! Thank you! (And maybe there is a cookbook to be written on just these?)
Yesterday I made a baked pasta dish with leftover pasta salad, added leaves and stems from 2 beetroots that I just picked from the garden and covered in cheese. I used the oven heat to roast the beetroot = easy veg for tonight, topped with georgian tkemali sauce and chopped basil.
The mental weight of vegetables is real! No matter how simple the preparation, it still translates into time and energy. I have gone a little overboard on the veg and fruit this week so am feeling it too!
I just love your basic recipes for vegetables. It's really what I need most in terms of time, health, practicality, convenience, etc. Please never stop doing them or assume they are too basic - they are perfect! Thank you! (And maybe there is a cookbook to be written on just these?)
Yesterday I made a baked pasta dish with leftover pasta salad, added leaves and stems from 2 beetroots that I just picked from the garden and covered in cheese. I used the oven heat to roast the beetroot = easy veg for tonight, topped with georgian tkemali sauce and chopped basil.
Ah I see, a Silk Road pepper not “silky” as a description.
I was thinking it is best to add vinegar at the point of serving to minimise the khaki effect. Great stuff, enjoying your veg suggestions. Thank you.
The mental weight of vegetables is real! No matter how simple the preparation, it still translates into time and energy. I have gone a little overboard on the veg and fruit this week so am feeling it too!
Hi. Can I ask what is “silk chilli”? Don’t you find vinegar, although tasty, makes the greens turn grey and unappealing?
Very helpful tips, fantastic, thank you!!
Great ideas as always, thanks!
That Palak Paneer looks so silky and dreamy. But honestly if a restaurant would serve this entire veg forward menu, I’d be first in line.
Do you plant Jerusalem artichokes?