I’ve been disappointed with my camera phone recently, hahah so I’m not posting a picture for this one (maybe later) but this is what I’ve made for a book club dinner potluck tonight. I was fortunate to go to a cooking demonstration through EatWell recently on what to do with the fall root vegetable crop so this is inspired from Paige’s recipe:
Roasted root vegetables with quinoa and a leek vinaigrette.
1.) roast the veggies. I took fennel and sweet potato, cut them up, coated with olive oil, salt and pepper and roasted in the oven for one hour at 350 degrees.
2.) quinoa: rinse, then cook like rice. I made a homemade veggie stock (also inspired by Paige) to cook 2 parts liquid, 1 part quinoa. The veggie stock consisted of fennel bits, cabbage bits and leek bits. simmered on low for about 4 hours with salt and other herbs. salt is the key. it is delish.
3.) leek vinaigrette: this was from a online source with a few tweeks. I took 1 leek, simmered and shocked it, pureed it with finely cut arugula, then mixed it with dijon, oil, red wine vinegar, salt, pepper and a sprinkle of sugar.
I also added some watermelon radish to add a little crunch (though the roasted fennel is crunchy too and delicious!) and combined into a bowl. voila, dinner, done.
I know next to nothing about peppers. I actually only started eating them after I had graduated college. I just did not grow up with them. I’m so glad I started eating them (raw, only in salads) because the peppers we’ve been getting from EatWell have been just simply amazing! We started out the season with the carmen and gypsy peppers which are perfectly sweet and perfect for salads. The larger gypsy peppers started coming in and my man made this amazing stuffed pepper. Which I have to say, out of the 4 (2 with store bought green peppers and 2 with the gypsy peppers from EatWell), the EatWell peppers took the prize in that they weren’t bitter at all and really added nice flavor to the dish.
Tonight is an adventure in poblano peppers. Which, after seeding them, I put my finger to my tongue and woah! My mouth was tingling. But fortunately not in a painful way so onwards and upwards. It’s been freezing in San Francisco (all summer) so I’ve been really in the mood for soups. Tonight’s recipe is courtesy of Yummly from chef: Michelle Minicucci and is a Roasted Poblano and Black Bean Soup.
As always, a few changes:
the beans were my homemade from scratch beans, and the tomatoes were from EatWell (not roasted) (no cans). Therefore I didn’t reserve any bean can liquid (and I also didn’t do the whole food processor thing)
by the way, after roasting the onion and peppers (so cool! I’ve never done that before!) and dicing them, I tasted the peppers and FYI - still hot!
for veggie broth I used water and a veggie broth powder from the local co-op. BTW, I love this place:
And finally it said to serve over rice, so I just threw the rice in the pot (with an additional 4 cups of water and more veggie broth stock powder plus a bit of Worcestershire sauce).
soooo goooood. silly to put a picture b/c it doesn’t look like much, but this soup tasted amazing.
Bonus - really awesome breakfast on Saturday. Fluffy eggs, heirloom tomato and rosemary blasted fried potatoes with a tomato, eggplant, poblano pepper sauce. So good. to make sauce, just add ingredients and blend up until you feel like you’ve accomplished something. add a bunch of spices. so good
nice press for EatWell!
I love my farm!
tonight is an adventure in eggplant and zucchini. we’ll see what happens. and I’ve been eating that soup for dinner for the last two night (and salads wholly from the eatwell box for lunches as well). today I was officially out of lettuce and salad makings so I ordered lunch out. Falafel and avocado pita mmmmm