So on my many food shopping binges, (specifically at Casa Rica,) I bought a ton of fresh produce that was so exciting at the time, and has since become a slight burden as I try to think of creative ways to prepare all the I bought before it goes to waste. As I mentioned in my earlier post about eating healthier, I have been able to use up a lot of the veggies throughout the week for lunch and dinner. But at the end of the week, still more veggies remained. I am going away for the next week to the San Rafael Reserve, (more to come on that, I promise!) so I don’t want everything to go bad while I’m away.
“What on earth could you have done with all those veggies, Amanda?!” you might be asking? (Or not, just bear with me.) Over the last two days I have had a veggie-and-some-cheese-a-thon! For yesterday’s lunch, I drizzled some olive oil and salt on my remaining Cauliflower, Zucchini, and Zapallito (a type of squash with the same coloring of a zucchini but the shape of a mini pumpkin,) and put it in the oven to roast for about 45 minutes. Wish I could tell you the heat, but 99% of the time I’m just attempting to look at the flame to judge if it’s sufficient…
This then made for a delicious Roasted Veggie Sandwich for dinner, read: hamburger bun leftover from Tuesday’s dinner, homemade honey mustard (also from Tuesday’s dinner,) roasted zucchini, roasted cauliflower, Tonnes des Alpes cheese, and sliced tomato…oh yeah, and wine I opened up last week!
Being greedy, I still wanted to use up more of what was left today and made a kickass Pasta dish for dinner tonight. Sauteed garlic and chopped tomato, zucchini, cauliflower, and the remainder of the “mozzarella” I opened up last week.
Last but not least, what to do with the carrots I never cut up and the red cabbage that was starting to turn…Juice!
And here concludes this week’s portion of, A Beginner Foodie’s Guide to Cooking with Veggies at Home.