Coming home with a sack of leftover vegetables is not unusual for me. At the end of many of my food styling projects there are often random vegetables left over…one red bell pepper, one onion, a few new potatoes, a lemon, a handful of beautiful okra and a box of arugula along with a half carton of heirloom baby tomatoes were the recent jewels….I just cannot bear to leave them unused and wasted.
The last thing I really want to do at the end of a long day is cook at home after cooking all day while working. But roasting vegetables isn’t really cooking…it is a technique that requires little effort and the reward is a healthy, colorful, relaxing, easy-as-this dinner.
Oven turned to 400 degrees. Longer cooking vegetables go in first after being tossed with olive oil, salt & pepper…..
….quicker cooking vegetables added to the pan halfway through cook time along with a sprinkling of Herbes de Provence. Easy enough to make your own or purchase at most supermarkets or on-line.
Eat healthy and be well.
Early Fall Roasted Vegetables
- any random selection of vegetables, rinsed & roughly chopped
- suggestions: new potatoes, red bell peppers, heirloom cherry tomatoes or sun-dried tomatoes, okra pods, asparagus, onions, beets, cauliflower, broccoli…whatever you have
- olive oil
- sea salt or kosher salt & freshly ground black pepper
- Herbes de Provence or Italian Seasoning
- freshly grated parmesan cheese
- arugula leaves or baby spinach
- Turn oven to 400 degrees.
- Toss roughly chopped vegetables in olive oil, salt & black pepper.
- Spread vegs that take longer to cook out on a baking sheet & roast for 15 minutes. Remove pan from oven and add vegs that take less time to cook to pan. Sprinkle over all with Herbes de Provence.
- Return pan to oven and roast another 12 minutes. Remove pan from oven.
- Serve roasted vegetables with a dusting of grated Parmesan and fresh greens.
Teresa Blackburn www.teresablackburnfoodstyling.com www.foodonfifth.com
I have been traveling (check out my Instagram for photos on where) for a couple of weeks and away from my kitchen…lots of eating, but no cooking. Many recipe ideas are crammed into my brain from the trip and after some experimentation I hope to share some of those with you in later posts…a similar but not-creamed spinach dish topped with goat cheese that was sublime….a light-as-air three-layered dessert using sponge cake, whipped cream and phyllo dough…gnocchi-like noodles with a simple beef stew…chard chopped and sautéed in olive oil & garlic….oh my!
But for today…..peas and pasta.
A few weeks ago I picked my solo crop of green peas from my little garden and this is the easy dish I made, “Garden-Grown Green Peas, Crisp Bacon & Parmesan Tossed with Pasta”, a Carbonara riff.
A cool, sunny spring with just the right amount of rain gave my pea plants an extra boost and within a month or so I had vines laden with plump green peas! I was pretty thrilled as fresh peas have always been a favorite of mine.
The hot pasta was tossed in a quick sauce of chicken stock with a splash of cream, sea salt & black pepper for a leaner version of a classic Carbonara-style dish. I quickly added the steamed green peas, crispy lean bacon & a generous amount of shredded parmesan cheese. Bon Apetit!
Garden-Grown Green Peas, Crisp Bacon & Parmesan Cheese Pasta
- 1 lb fettucine or spaghetti noodles (regular or gluten-free) cooked, saving 1 cup of hot pasta water
- 1 cup chicken stock, low-fat
- 1/4 cup cream
- 1 cup fresh green peas (or frozen) quickly steamed in microwave
- 8 slices crisp bacon
- 1 cup shredded good quality Parmesan cheese
- sea salt & freshly ground black pepper
- In a deep stock pot over low heat toss cooked pasta, pasta water, chicken stock, cream and salt & black pepper until noodles are hot and coated with sauce.
- Portion into 4 bowls and top each serving with peas, bacon and a generous portion of cheese. Top with additional black pepper. Serve immediately.
This dish is fresh, quick and very good for a spring dinner after a long day at work served with a crisp, cold, dry white wine.