Most Sundays I go to the Farmer's Market and buy lots of vegetables that I'll never eat. But now I'm trying to force myself to not waste the bounty.
To save the crimini mushrooms, I sauteed them in a little butter with french shallots (also acquired at the FM) and then cooked the mixture with an egg. With a fresh yellow tomato, this turned into an awesome meal.
Partly in vain, I rescued a mess of baby eggplant, green pepper, and zuchini, along with store-bought cherry tomatos and, of course, those French shallots, and made a faux rattitoule. First, I roasted the cubed eggplant in olive oil and salt, then I added everything to a pan and cooked it with more olive oil. The first round was delicious, with a sprinkling of parmesean cheese - but the leftovers looked more like depressing oil soup
To save the crimini mushrooms, I sauteed them in a little butter with french shallots (also acquired at the FM) and then cooked the mixture with an egg. With a fresh yellow tomato, this turned into an awesome meal. 
Partly in vain, I rescued a mess of baby eggplant, green pepper, and zuchini, along with store-bought cherry tomatos and, of course, those French shallots, and made a faux rattitoule. First, I roasted the cubed eggplant in olive oil and salt, then I added everything to a pan and cooked it with more olive oil. The first round was delicious, with a sprinkling of parmesean cheese - but the leftovers looked more like depressing oil soup
No comments:
Post a Comment