I'm really trying to be better at waking up early enough to get to the Farmer's Market. I love the scene with all the booths and crowds of people, all the adorable puppies and babies. The Mosaic Market even has live music and food trucks. But I am not very good at cooking by the seat of my pants, so after I pick out some yummy looking veg, it usually ends up getting tossed into a pasta. Even more so when the market offers amazing artisan pasta from Pappardelle's Pasta. C'est la vie!
My first batch of veggies (asparagus, tomato, and leek) went into a white wine, lemon, and butter sauce with the garlic chive artisan pappardelle. I cooked the leek down in butter and olive oil, then added some white wine, lemon juice, and pasta water along with chopped tomatoes. When that had cooked to a good sauce consistency, I tossed in blanched asparagus and the cooked pasta (1 minute shy of al dente). I finished it off with lemon zest, Parmesan, and black pepper and served it with salmon.
I still had tomatoes and a random eggplant that I picked up for no reason, so I decided to do a riff on this pasta. I really should have used a whole wheat pasta, but I just love gemelli and I can't find it in whole wheat anywhere. It's the perfect short shape because it has good structural integrity (meaning it cooks evenly and doesn't get mushy edges).
Anyway, I roasted the eggplant while I caramelized an onion (I really wish I had a red onion, but I didn't). After adding garlic, a splash of sherry, and a splash of balsamic vinegar, I added some chopped tomato and a pat of butter (trying to get the essence of the Marcella Hazan sauce without cooking it for 45 minutes). Then I added in the eggplant, cooked pasta (1 minute shy of al dente), and a splash of pasta water and let it come together. Then I topped it with fresh basil and black pepper and served it with some hanger steak from the market (one of the few places where I can find it - there's only 1 per cow and they sell fast).
Happy Pi/Pie Day! I know that most people are probably celebrating with desserts, but what about a savory pie? Or rather a savory dish with pie in the name that isn't actually a pie? Whatever, don't judge me. It's time for another vegetarian lunch with Melissa from Smells Like Brownies. Be sure to check out her delicious Pi Day Coconut Cream Pie, it is sooooooo good!
This vegetarian version shepard's pie is packed with veggies, topped with creamy goat cheese, and perfect for St Paddy's Day (which is never St Patty's by the way). I mean, just look at that gorgeous green topping.
The base is made with roasted beets, eggplant, sundried tomatoes, and cherry tomatoes simmered in vegetable stock with thyme, caraway seeds, and fennel seeds. I was a little scared that the fennel and caraway would be really strong and take over, but they added just the right amount of depth and a real Irish flavor.
Ratatouille - a delicious french vegetable dish that is usually kind of like a stew. I found a recipe from WendyinKK that was inspired by the more upscale version presented in the Disney film. Beautifully sliced veggies layered in a casserole - this is so gorgeous and hearty. It is time consuming though, so be prepared.
Eggplant, bell pepper, roma tomatoes, yellow squash, zucchini. You will probably want to bust out the mandolin slicer for this one, unless your knife skills are really good.
Such beautiful slices! You will need to saute the eggplant and squash slices to release their moisture and enhance their flavor.