Tonight’s speedy, kick ass dinner was inspired by the Winter 2013 edition of Menu magazine.
Namely, Roasted Dashi Eggplant, Dashi Mushrooms and Baby Bok Choy with Garlic Sauce.
Except I went all Three Muskateers on those recipes and tweaked them to make one vegtabulous dinner.
This came together very quickly, which was especially helpful as I was feeling so hungry my stomach was starting to eat itself.
Pulled from the fridge and cupboards:
For dinner tonight, there was one goal:
Make something completely the opposite of Thanksgiving. I wouldn’t want to spoil my appetite for Thursday after all.
(right. like that could happen.)
So what’s the opposite of Thanksgiving, exactly?
I guess I don’t know, really. I do know that when I was shopping for T Day goodies today, I was on the lookout for anything that none of the other 1,257 Thanksgiving shoppers were loading into their carts. I was looking for anything that might scream “DINNER!!!” at me.
And the item that screamed was eggplant.
I’ve been waiting and waiting for eggplant to show up in the CSA share this summer so I could make Ratatouille.
Finally, the good word arrived in my inbox yesterday.
(more peaches. did ya catch that?)
Well what do you know – this week I’ll be picking up just about everything I need to make Ratatouille!
From inbox to counter top:
I think Peach and Corn Ratatouille is on the menu tomorrow.
I followed my own Ratatouille directions from last year’s premiere stewed veggie attempt – and good news! I didn’t steer me wrong.
Whenever I say “Ratatouille”, I always want to say it twice and then the chorus Rock Me Amadeus starts to play in my head.
What? Is that just me? Probably.
So… Ratatouille. Yeah. I’m fairly sure “Ratatouille” is French for “what the hell am I going to do with all these summer vegetables?”
My mom has been making Ratatouille and raving to me about it during recent phone conversations. When she described what went into it, I realized that I had every single one of the ingredients in my overstocked-with-produce fridge. That’s what I call vegetable fate.
Hello. Meet my lunch.
A delectable vegetable sandwich on scrumptious toasted Ezekiel seven grain bread with a smattering of homemade two-day-old guacamole, freshly sliced tomatoes and store bought, hand washed fresh from the fridge romaine lettuce.
My sandwich has a friend I’d like you to meet too.
A mumbo jumbo plate of steamed cauliflower, shredded carrots and zucchini steamed in only the finest tap water this side of the Mississippi, topped with the Parmesaniest cheese this side of Wegmans.
Hey. Kid. Get your fingers out of my food. I’m trying to do introductions here.
More Mama’s Weeds
