Last Week I Cooked…

Last Week I Cooked - Vegetal MattersRoasted eggplant and zaatar pizza. I almost made the eggplant parm pizza again, but opted for a change. I still used the dough recipe from the parm pizza, as it is my new favorite. A super wet dough that makes for a crispy, chewy crust. It does make more than a single baking sheet though, about a pizza and a half. The roasted eggplant becomes the perfect silky consistency that goes so well with salty feta and herbs. I may still like the eggplant parm pizza best, but this is a close second.

Last Week I Cooked - Vegetal MattersTangled carrot salad. Every time I’ve made the eggplant and zaatar pizza I’ve also made this salad. I like carrying on the tahini theme, and the bright orange alongside the purple pizza. This salad can be a whole meal, but I made a lighter version without the lentils (or the broccoli sprouts). Ribbons are my favorite form to eat carrots in, ad it’s a nice salad dense with vegetables to balance a slightly indulgent pizza.

Barbecue chicken salad with tomatoes, peaches, and goat cheese ranch dressing. The best salads have fruit on them and some of the last of summer’s tomatoes and a tangy creamy dressing. So good I made it twice this week.

Last Week I Cooked - Vegetal Matters

One-pan farro with tomatoes. This may be the easiest dish I make. I have trouble accepting that all I need to do is throw everything together in a pot and stir it a couple times to get this. I always want a few more tomatoes, but otherwise this recipe is perfect as written and an excellent introduction to farro if you haven’t cooked with it.

Last Week I Cooked - Vegetal Matters

Broccoli cheddar soup. For an indulgent soup, there are a lot of vegetables packed in here. I made it with leeks instead of onions and used vegetable stock. My broccoli was also more like broccolini because that’s what comes from the farm I shop at, but it worked fine. a very satisfying thing to eat on a dreary, rainy day.

Last Week I Cooked - Vegetal Matters

No-knead bread.  This went along with soup and was toast for breakfast. I did use a bit of whole wheat flour, and let it rise for more like 18 hours (made the night before, then baked the following day after work) and it was just fine. It makes a very crusty loaf that is nice and spongy on the inside. Not as great as the bread from my favorite place, but good enough for a mid week fix.

When Will and I go to BirchTree (the favorite place just mentioned) we usually get their olive loaf toast with whipped feta, and then some kind of sweet toast (like country bread with butter and raspberry jam, or a special) and split them. I tried to recreate the experience using Ina’s whipped feta (halve the recipe, unless you are making toast for a crowd), and some plum raspberry honey jam I made earlier in the week to give new life to sad, softening fruit (pictured at top).

I somehow forgot to mention last week during my peach bonanza that I finally made Sara’s peach derby ice cream. I didn’t let it churn as long as I should of (my fault for finishing the ice cream after 10pm…), so it made for a hard, compact ice cream, but the flavor was excellent.


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