Eaten Up

Category

Fennel and Onion Sauce and Fresh Whatnots

Using up the dribs and drabs, odds and sods. The last of: two frozen tomato sauces, egg noodles, red onion, shallots, fennel, tiny potatoes, baby carrots, radish and spinach.

Some shallots, a red onion and three cloves of garlic. The potatoes when cooked were tossed in fresh-snipped chives.

It’s like a berbere base (but fennel not […]

Grazing

Brown lentil, hummus, sliced radish and fennel flush on a rice cake. That lentil stew made enough for 6 good-sized servings and thickens up a lot overnight. Works to freeze.

A box macaroni and cheese and quiet evening.

Lima and Orzo

Why don’t we eat lima beans more? They grow here. They are tasty, nutritious, and cook fast. Funny how we forget some foods. Also cucumber chopped into drained yogurt mixed with dill and chives. Orzo topped with basil pesto.

Later some strawberries on the grass by the canal.

Give it Your Best Shallot

Bucatini (like thin, long macaroni) tossed with sweet red pepper, shallot, fennel, zucchini and white truffle oil. Thick asparagus with the woody part snapped off and red cabbage.

Shallot, basil, caraway seeds and red cabbage cooked in water and a nub of butter.

Chilled Gazpacho and Hot Noodles

Had another go at the gazpacho by adding more tomatoes, cucumbers, water and chives proportionally, and pureeing half. Cooked tomato of sauce had too much sugar and salt. The egg white flat noodles were tossed with cooked red onions, fennel and zucchini.

Lentil and Zucchini

Gnocchi with chopped green peppers, celery and zucchini and as the other main dish, brown lentil salad with celery and sundried tomato dressing.

Tamari Tahini Tofu

The gnocchi has some edible pea pods tossed into cook in the last minute. The squares are firm tofu dressed with tamari and baked onion and garlic and a dribble of some organic tahini (I got a bottle half price because it unsettled to unattractive layers but stirred up, good and fresh.)
The veggies are baked […]