Each Monday I share a quick look at one of our recent dinners – usually captured using my iPhone – and give you a quick breakdown of how the meal was made.
This week, instead of one specific dinner, I'm breaking down how I've used my farmer's market haul to feed my family. The produce in the photo above cost me $40 - I'm curious, would you pay more or less for the same amount of loot? - and will be used in nine different meals over the course of a week.
Zucchini - One will be grated and added to a pot of cheddar cheese and vegetable soup, and the other two will be pan-fried and added to a pasta dish.
Carrots - Two orange carrots will go into the soup mentioned above, and the others will be roasted and added to a salad with some beets I have on hand. I'll top the dish with goat cheese and pumpkin seeds and serve it with a maple vinaigrette.
Tomatoes - Will be sliced and baked with half the onion and some garlic for a simple oven-roasted marinara sauce. I'll add meatballs, and turn it into a submarine sandwich for a quick dinner later this week.
Multi-Coloured Fingerling Potatoes: Roasted at high heat with sea salt and olive oil.
Corn: Grilled and served with chicken.
Green and Yellow Beans: Half will be steamed and tossed with butter, the other half will be breaded and baked to make green bean fries. Recipe coming later this week!
Cauliflower: Oven-roast the whole head after it's been coated in olive oil, salt, pepper, garlic, and lemon juice. Serve topped with parmesan cheese and fresh herbs.