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[Previous entry: "sex, tampons, and endometriosis"] [Next entry: "spicy caramel wine sauce"]
Because the vegetable-box we get delivered shows up once every two weeks -- and has lots and lots of vegetables in it -- I've been experimenting with things to do with wilted vegetables.
I had a quiche phase, and a gratin phase, and a soup phase. Today, though, I'm trying something a little unexpected -- a wilted salad. The spinach, tomato, and onion I've got are only a *little* bit past their prime, so I think I can get away with it.
- Quarter & seed two tomatoes.
- Toss tomato wedges with salt. Place in colander over bowl to drain for 1/2 hour (this is what James Peterson's _Vegetables_ cookbook says to do with imperfect tomatoes)
- dice two slices of large onion. Soak in olive oil to cover.
- mix tomato wedges and onion; toss well. Refrigerate.
- wilt spinach
- serve with balsamic reduction
I'm also serving asparagus tips with seared Veat (a chicken-like meat substitute), but the asparagus is reasonably fresh. :)
Posted by sev @ 01:02 PM PST |