I’m a big meal-planning fan, but life can sometimes interfere. Last-minute engagements, ingredients that come in packages larger than the meal plan needs, and special one-time deals all can impact the inventory and leave you with stuff in the fridge that needs to be used. Here’s what I made with what was on hand, for today’s lunch.
I took some whole wheat and spelt raisin cinnamon sourdough, made this week:
That’s some Dijon mustard on there, from Kozlik’s.
Then I mashed an avocado with some lime, and put it on as well:
While I was doing this, I moved an oven rack up and set the oven to broil. My trusty assistant put some parchment on a cookie sheet for me – this gets messy.
The avocado is not only tasty but it helps the veggies stick to the melt. Grate up some leftover veg, or chop. I had some grated carrot and beet.
Then I topped that with some part-skim mozza (again, what cheese have you? Use that.)
Under the broiler it goes until bubbly and golden. That’s it. Tasty veg, healthy fats, and a little decadent cheese. You could absolutely use a melting vegan cheese, if you prefer.
Eat it up!
As the weather cools and many of our garden crops have been harvested, it can be easy to turn our thoughts to root vegetables. Well we should! But it isn’t too late for salad yet, even without cold frames. Yesterday we harvested delicious beets and Swiss chard, an we still have a healthy crop of mizuna. All of this was turned into today’s lunch salad, along with some chopped apple, walnuts, and feta cheese, held together with this vinaigrette (for two):
15ml/1T each of red wine vinegar, tarragon Dijon, and olive oil, whisked together. If you don’t have tarragon Dijon, use regular, and add some chopped herbs of your choice.
Tasty – although we admit if the chill stays in the air, we will turn our thoughts to soup!
We’ve been traveling, attending a couple of family weddings and doing a little business along the way. It didn’t seem realistic to ask them to postpone their special events on account of our vegetable patch, so the consequences when we got home were, well, interesting…
First, beans were just nicely coming into bloom when we left. Which means Jack’s beanstalk had nothing on us when we arrived back. Beets are still growing, and we’ve already harvested potatoes. A few tomatoes were spared the post tropical storm blight that has attacked local crops.
All in all, we had the makings of a lovely salad (and roasted veg are in our future). The eggs, olives, and tuna are not our own, but the rest is absolutely home grown.
Cook 2 small red potatoes and 1 large golden beet (reserve the greens for the salad). Throw the beans in to blanch, just at the end of cooking.
Hard boil 2 eggs.
Chill all of this (we cooked ours at breakfast time).
Arrange the chopped greens on a plate. Top with the cooked, cooled veggies, some sliced tomato, olives, and good quality water packed tuna.
For the dressing, mix 1T/15ml each of Dijon, olive oil, and vinegar (your choice).
These veggies are as fresh as can be – harvested in our own garden and roasted within minutes of being picked.
Choose your own mix of veg and herbs. Chop into bite-sized pieces, toss with a little olive oil and wrap in a double layer of foil. Put this on your grill while it’s heating, turning occasionally. It’ll be done when your steak or pork chop is cooked. Not grilling meat? About 10 minutes (plus the preheating time) should do the trick.
It’s the time of year when you really feel the urge to de-clutter…lots of household “sprucing up” projects. And then one day you look in the freezer.
So many things have accumulated over the winter. One of them, a bag of roasted beets, another, the remains of a package of phyllo. A few mushrooms, a bit of goat cheese, and voilà! Beet Wellingtons.
. Don’t you love a meal that looks fussy, but isn’t? Tonight we made Beet Wellingtons (check our recipe page!) and a tasty salad with hothouse greens, tomatoes and mushrooms.
For the dressing, we used some of the red pepper and rosemary pesto we made in the summer, thinned with some wine vinegar.
Tasty, fast and packed with colours. Mmm.