Last Week I Cooked…

Last week I cooked... - Vegetal MattersRoasted eggplant and summer squash salad with tangy miso dressing. I think I would eat a rock if it was coated with miso dressing. I would not have thought to put such a dressing on these vegetables, and I liked this for steering me otherwise, but this Smitten Kitchen miso dressing is still my favorite (I think it was the scallions in this one that made for a rough texture I didn’t like as much). I didn’t have any quinoa, so I made this with barley but I think most any grain would work.

Last week I cooked... - Vegetal Matters

Deborah Madison’s ribboned cucumber salad with chile & roasted peanuts. I think next time I would salt the cucumbers to draw some moisture out so the dressing wouldn’t be as watered down (maybe my cucumbers were especially watery), but I love cucumbers thinly sliced with a zingy dressing.

Roasted corn and zucchini enchiladas. A summer favorite, that is less work than you think.

Last week I cooked... - Vegetal Matters

Fuchsia Dunlop’s fish fragrant eggplant from Every Grain of Rice. I love eggplant too much to provide an objective view of this recipe. If you love eggplant too, it is your duty to make this before the end of eggplant season. It does contain some obscure ingredients, but once you have them they become indispensable.

Along with the fish fragrant eggplant we had some tatsoi simply sautéed with ginger and garlic, brown rice, and a cucumber salad dressed with a 1:1 mix of garlic chili sauce and soy sauce.

Crispy peach cobbler. Dessert?! You betcha. I threw about a cup of raspberries in with the peaches (because I stopped at the farm stand to buy corn and they had PYO fall raspberries and I couldn’t resist) and DAMN this was good. I halved the recipe to make a single 9″ x 9″ pan and it was perfect for 4. I also used the reduced sugar Deb suggested, so 150g total. It also was a good reminder that I should always make crisps/cobblers instead of pies, because they take a tiny fraction of the effort and I like the output so much better.

Last week I cooked... - Vegetal MattersMediterranean potato salad. Mustardy shallot dressing, potatoes, green beans, cherry tomatoes, olives, and hard-boiled eggs. Comes together quickly, travels well, and an excellent summer version of potato salad. My only change would be to add more hard-boiled eggs next time, or perhaps chop them smaller so they are more evenly distributed.

Last week I cooked... - Vegetal MattersSweet cherry tomato and sausage bake. This is how cherry tomatoes were destined to be cooked. It is their highest calling. I’m always amazed by the ease of preparation with this recipe and the incredible output. The tomato/sausage ratio as written is off to me, I used almost the amount of cherry tomatoes called for, and only 4 sausages for 2 people (but I also REALLY LIKE these tomatoes). Serve with the best loaf of crusty bread you can find. If you’re not into sausages leave them out, the tomatoes are the star. If you are into sausages, I’ve use this baking method regularly because it makes for uniformly cooked sausages with no monitoring. Cherry tomato days are numbered, act quickly.

Gazpacho. While the cherry tomatoes and sausages baked I blended up a batch of gazpacho. It comes together in minutes if you have a food processor, but does benefit from a resting period for the flavors to develop.

Last week I cooked... - Vegetal Matters

Breakfasts this week were various combinations of kale, eggs, tomatoes, and toast. Sometimes scrambled with goat cheese.

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Last week I cooked…

Last Week I Cooked - Vegetal MattersI refuse to answer the question “How was your summer?” I’m still eating my way through it!!! More than ever I’m experiencing serious recipe FOMO. There are so many things I should be cooking with so much summer produce. Eggplant parm (standard and pizza) and cherry tomato sausage bakes and zucchini carbonara and plum cakes and peach cobblers. A chorizo and tomato salad which is the marriage of two of my absolute favorite ingredients that I pinned years ago and still haven’t cooked. I haven’t made ice cream yet this summer (But this peach derby ice cream has to be in my future. It just has to be.). But I need to take this one meal at a time. I had tomatoes in every meal that I cooked this week, so that counts for something.

Epic roast chicken salad (from Jamie Oliver’s Great Britain, pictured above with dry English cider). This is a perfect summer Sunday meal. It has a longer cooking time, but it is mostly hands off. The balance of ingredients is inspired. Crispy, chewy bread, fatty bacon and chicken skin, sweet cherry tomatoes, crunchy green beans, meaty chicken and the acid and bite of vinegar and mustard. This is the dream salad I didn’t know I should dream about. And though the bread bits weren’t quite as good the next day, I still thoroughly enjoyed the leftovers. I added in extra cherry tomatoes and green beans, and still could have done with more.

Chickpea and cherry tomato curry (the recipe is in the booklet at the bottom, which has a bunch of other gems). The first time I made this curry was a revelation. Coconut and tomatoes?! But they add the perfect sweet and bright pop to a rich curry. I add in more tomatoes than called for, and always want even more than that. Just remember to start rice to serve it with before you make the curry…otherwise it leads to a late dinner.

Last Week I Cooked - Vegetal Matters

Sabih (from Jerusalem). Though this recipe has a lot of parts, it is really just an open faced sandwich with salad and sauce and everything came together quickly. I found the eggplant to be a bit oily after frying…maybe because I didn’t have it hot enough? Or have enough oil in the pan? The eggs were a weird texture to me among all the vegetables, but they did make it into a heartier meal.

Last Week I Cooked - Vegetal Matters

Shrimp in green sauce. I was the sous chef to my mom on this one, but I did provide the recipe and then thoroughly enjoy the product. Super easy, and vibrant in color and taste. Served with tomato salad and corn on the cob, finished with blueberry cobbler. Thanks Mom!!!!!

Last Week I Cooked - Vegetal Matters

Breakfasts this week were and ode to tomatoes and eggs. An omelet with sautéed cherry tomatoes, zucchini, and goat cheese and skillet potatoes. (When making omelets for two, I prefer to use a big pan to make one giant omelette and then split it in half for eating.) Fried eggs with fried tomatoes on buttered toast. Scrambled eggs with goat cheese on toast with sautéed tomatoes (pictured above). Egg and salsa burritos. My one rule is the tomatoes should be cooked before paired with eggs, because I don’t like cold things stealing the heat from my eggs, and they are often too watery uncooked.

Not something I cooked, but hilarious: So you want to write a food blog (via Shutterbean). “Remember, you never want to confuse your readers. I find it helpful to always provide a photo of each individual ingredient, in case your fans forget what food looks like, as well as a candid photo of a baby (it doesn’t have to be yours) in a bathtub full of chia seeds. Isn’t he adorable?”