Tonight’s dinner ended up really delicious, though for a while there, I was convinced it was going to be a fail.
I picked up this book, used, at the local bookstore.
From it, I decided to make the “vegetable upside-down casserole.” For this, one can use basically any combination of veggies that sounds good. I used zucchini, carrots, peas, broccoli, and microgreens. She suggests you sautee them. I was lazy and did not.
To this baking dish of deliciousness, you add a biscuit-like dough, which is supposed to fill in the cracks as it bakes.
It was at this point that I started to worry. The dough didn’t go to the edges! It wasn’t particularly seep-y, so it didn’t seem to be getting down around the vegetable chunks. I was all set to have to pick up sandwiches on my way back from the afternoon’s plans.
Then, this magic happened:
It was delicious. It tasted like a pot pie without a ton of sauce, basically. I’m definitely going to make this again, perhaps with varying combinations of veggies.
I started off the summer with a brutal cold. Bummer? Yes. Does this happen more summers than I care to admit? Yes.
The Summer Squash Soup from Thug Kitchen made me feel a lot better in the throes of it. It’s super simple, and it’s a great way to use up extra summer squash that are lying around. It freezes well, and my preschooler actually requests it. Winning all around!
Sometimes, CSA cooking doesn’t look fancy or experimental. Sometimes, you find yourself making “Oh crap, throw the remaining vegetables in” pasta.
Half a large onion, a couple of significantly-sized cloves of garlic (German White, for you garlic afficionados. We went to the Pocono Garlic Festival earlier this month, and I’m still working through my delicious stash…), two zucchini, and two red bell peppers.
Added a jar of tomato sauce (in this case, Classico Cabernet Marinara) and some chopped up basil from my garden.
Let it simmer for a while…
Then served it over tri-color penne.
It was the kind of easy, satisfying, and veggie-packed meal I needed after my afternoon of stock canning. But that is an article for another time. The takeaway here should be – when in doubt, throw the extra veggies over pasta. You are unlikely to regret it.