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!
Regarding the vinegar/color, any acid will make the color a little less vibrant, but it doesn't bother me. I suppose I find the color change worth it for the flavor.
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?)
So nice to hear Marcia, Thank you :) :) :)
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.
Wow, yum! I have never heard of tkemali sauce and now I'm curious.
It's like a plum ketchup, with spices and garlic, utterly delicious! Georgians make it with tkemali plums, which are quite acid
That sounds fantastic! I know I'd prefer it to tomato-based ketchup.
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!
Right?! I'll think about that bag of arugula in the fridge all day(s) until I get to it.
Hi. Can I ask what is “silk chilli”? Don’t you find vinegar, although tasty, makes the greens turn grey and unappealing?
It's a Turkish variety of Aleppo pepper: https://www.burlapandbarrel.com/products/silk-chili-flakes?variant=5174162358314
Regarding the vinegar/color, any acid will make the color a little less vibrant, but it doesn't bother me. I suppose I find the color change worth it for the flavor.
I just happen to have an unopened jar of Silk Chile that I got in a cookbook kit-so glad to have a reason to open it!
Lucky you!!
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.
Right? I've never made palak paneer but have always wanted to.
Do you plant Jerusalem artichokes?
Hi! I am not a planter unfortunately :) I simply subscribe to a farm share and write about the weekly delivery of vegetables each Tuesday.