The crockpot got what there was before the next veggie delivery comes. In this case, half a cauliflower, a couple stalks of celery, a chopped beet and a bunch of carrots. An onion, a couple monster cloves of garlic and a zucchini were grilled to bring up their flavour before adding it with water and a half bottle of organics primavera tomato sauce.
It’s funny, I scoff at a recipe not being really a recipe but an assembly if canned soup is an ingredient yet I’m inconsistent about tomato sauce. It’s pre-made processed as well. Maybe this season we’ll have to can some tomatoes and see what that shifts in my attitudes.
Added to the sauce, molé sauce, and ground garam marasa and a cinnamon stick. It makes a mex-iopian mix.
After we bought it, I realized it wasn’t traditional basmati. It cooks in 10 minutes. I was taken in by the pretty package and claims. Its texture gives flashbacks to Uncle Ben’s instant. But it sure is a pretty blue.
The stew turned out tremendously well. I’ll never be able to duplicate it but still.
For after, a sort of strawberry salsa. The fresh pita taken alone is wonderful. And so it the perfectly ripe avocado. Nad this unanticipatable-tasting salsa from Herb & Spice made by From these Roots. You can buy it online too. The combination of hot and sweet and fresh is quite surprising.
It has strawberry but also garlic, and green peppers and jalapenos, basil and honey and a few other things.