Sunday, March 27, 2011

Linden's Vegetable Lunch

So I'm slowly eating my way through all the vegetables that need consuming, but they're not nearly finished yet! My shelf in the fridge is extremely green. This also means I'm trying out new recipes for green things, which is always good. Yesterday for lunch, I finally finished off the quiche (today, I am going to kill two birds with one lunch and use the remainders of the quiche crust and zucchini to make a small galette), with a salad of roast asparagus, green beans, and homemade croutons.

So this is my lazy cheater's version of fake Panzanella (I think the only thing it has in common with traditional panzanella is the bread, honestly). I think there was supposed to be some parmesan sprinkled on top, but I figured there was enough cheese in the quiche and I didn't need to dehealthify the salad even more than it already was. I believe this salad is supposed to have peas in it, but I don't like having peas in this sort of thing because they are impossible to eat. You end up spending twenty minutes chasing peas around with your spoon, or if you're using fork they might get accidentally catapulted across the table. It just makes for an overall stressful munching experience. So, no peas! It's also supposed to be made with whole wheat bread, but that is not what I had. I had semi-stale sourdough (which is, you know, more delicious anyways.) But the salad on the whole is a good way to mix it up when you're just eating vegetamables.

Also, for dinner, I was ovening a sweet potato, and I added some brown sugar. (Well, demerara sugar, actually. One time, I sent two non-bakers to the store on a quest for brown sugar, and they came back with demerara. I have had a devil of a time using it up, until I realized it went well with sweet potatoes, and serves as a passable substitute for palm sugar.) The result was slightly caramelized sweet potatoes which was a delicious variation on the regular kind.

1 comment:

  1. You know, it's supposed to be actually better to use demerara sugar when baking than granulated sugar, because basically granulated sugar has been bleached, i.e. further processed, whereas demerara sugar is more natural.