At all times roast as many greens as you possibly can

Saved within the fridge, they are a secret weapon for quick gourmand meals.

Typically I get overly enthusiastic on the grocery retailer and find yourself shopping for extra greens than can slot in my fridge. When my weekly CSA share reveals up a pair days later, I’ve bought much more on my fingers. Do not get me flawed, it is a good drawback to have, however it may end up in some hassle when attempting to cram every thing into the fridge and use all of it up earlier than it goes unhealthy.

I’ve written prior to now in regards to the significance of washing, drying, and storing greens as quickly as they arrive within the door, as this makes them simpler to make use of on a whim. However at this time I might like to speak about one other technique I have been utilizing lately to assist scale back space for storing, whereas additionally bettering usability.

That is roasting and/or grilling en masse. I take a big amount of sturdy greens, similar to eggplant, bell peppers, zucchini, mushrooms, candy potatoes, Brussels sprouts, and asparagus, and wash and trim them. I brush generously with olive oil, sprinkle with salt and pepper, then prepare dinner them in a scorching oven (425F) or on a scorching grill, turning often till comfortable, crispy on the sides, or caramelized – no matter texture I am going for.© Okay Martinko – A pan of asparagus, able to roast for dinner and leftovers

As soon as the greens have cooled, I retailer them in giant glass jars within the fridge, the place they turn into a wonderful prepped ingredient for packed lunches or dinner menu objects. Among the methods through which I wish to serve these greens are:

– Heat off the grill with a yogurt-mint-cumin sauce drizzled over high

– Chopped and combined with a light-weight tomato broth for a calming summer time soup

– Pureed and was a cream of vegetable soup (that is particularly scrumptious with roasted pink peppers)

– Made right into a salad with feta, basil, and cherry tomatoes (my all-time fave recipe is that this one from Fantastic Cooking)

– Combined with canned black beans and shredded cheese for a fast quesadilla filling

– Became a ratatouille (with garlic and herbs) and served over polenta

– Added to a easy tomato sauce to make a hearty pasta dinner

– Atop cooked, cooled grains (barley, quinoa, brown rice) and/or lentils, garnished with feta, nuts, seeds, and sprouts to make a scrumptious grain bowl for lunch

– Sautéed in a pan and topped with an egg, or stirred right into a frittata, or folded into an omelet

– Unfold a skinny pizza crust with pesto and high with roasted greens, sliced olives, and feta

– Atop crackers or baguette slices unfold with boursin or cream cheese for an impromptu hors-d’oeuvre

Saved within the fridge, they are a secret weapon for quick gourmand meals.

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