|Shakshuka with feta, spinach, onions, tomatoes, peppers, spices and eggs.|
I love cauliflower, but there is only so many times you can eat cauliflower and broccoli before your taste buds revolt. I'm in search of other vegetables I can eat in vegetable poor Wyoming. Frozen spinach, green beans and peas have all taken a turn. I'm desperately buying zucchini and summer squash to sauté in olive oil, but the specimens are puny this time of year. What vegetables am I missing out on that I might be able to find in the local grocery? And if found, what can I do with them?
I had a wonderful vegetable lasagna the other day, stuffed with squashes. What other veggies can you make in a lasagna? A quiche? Can mushrooms be the star of the show? Eyeing a mushroom and onion tort recipe, I'd have to go with baby Bella mushrooms. What are some of your mushroom favorites?
Let's talk sweet potatoes. I love them. But I mostly eat them baked with butter, salt and pepper. What else should I be doing to them? Scott made a killer mashed sweet potato recipe for me. I'm wanting to think outside of the box, since most of my veggies I eat are trapped in Tried and True land.
Regular white potatoes fried in duck fat is a staple at our house. Potato soup? With cream or without? I'm trying to keep things vegetarian, but I still can't say no to a bit of crispy bacon with vegetables.
I'm still on the fence about kale. I tried eating it in salad and it was just okay. I put it in my smoothie. Blech. Not a fan. Does it ever sauté down into something edible? I grew up with Swiss chard, but I hardly ever see it in stores here. Cabbage? I like it. Still trying to conquer roasted green cabbage, have made sautéed red cabbage with apples, tossed it in salads, slaws, fermented it into sauerkraut. What else can be done with cabbage?
What other vegetables should I be eating, and how to prepare them? Enlighten me, O Wise Readers…
|Baked Shakshuka serving with just set egg.|