We have a membership at a local organic farm - an individual membership, which is supposed to feed one veggie-loving person, plus allow a bit to "put by" for the winter. It's quite a bounty, and can be more than this veggie-loving person can handle, especially when I can't always cook according to my inclinations.
Not only do we get a lot of vegetables, but the choice and amount are pretty random. I love the challenge of turning a random selection of ingredients into good eats, but, because of the vegetables, I'm usually the only one who likes the results.
Last night I cooked up a quick chicken and summer vegetable melange, nothing special, but it used up what I needed to use up and it tasted good.
Saute some cut-up boneless chicken in olive oil (I had about 3/4 lb). Remove from pan when just done, leaving the oil. Cut up an onion, two cloves garlic, an eggplant, a zucchini, and a green pepper, and saute in the same pan, seasoning with salt, pepper, and oregano. Add tomatoes, fresh or canned (I used the grape tomatoes I had laboriously peeled and stewed last week), and a little prepared tomato sauce, if you like (if not, some tomato paste, sauteed with the veggies, would be good, along with some extra seasoning). Cook until as done as you like, then add the chicken back in and warm it.
Daughter and I ate this with rice last night, and it would be good mixed with pasta. Tonight, I piled it on baguette sections (chicken only for daughter, a mix for husband, and veggies only for me), topped it with roasted red pepper from a jar and some fresh mozzarella that needed using (the theme of the week), stuck them under the broiler (on low) until the cheese was melted, and we had Italian heros.
Tomorrow I plan to make gumbo from the okra I picked!
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