Early Fall Roasted Vegetables, E.A.T. # 19

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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.

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Oven turned to 400 degrees. Longer cooking vegetables go in first after being tossed with olive oil, salt & pepper…..

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….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.

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Eat healthy and be well.

Early Fall Roasted Vegetables

  • Difficulty: easy-as-this
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Ingredients:

  • 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

Directions:

  1. Turn oven to 400 degrees.
  2. Toss roughly chopped vegetables in olive oil, salt & black pepper.
  3. 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.
  4. Return pan to oven and roast another 12 minutes. Remove pan from oven.
  5. Serve roasted vegetables with a dusting of grated Parmesan and fresh greens.

Teresa Blackburn    www.teresablackburnfoodstyling.com      www.foodonfifth.com

A September of Turbulent Times, Simple Servings, Hunger Action

These past few weeks have been unsettling. There is hardly an hour of any day that goes by that there is not another story of worldwide familial sadness confronting us. The Syrian diaspora alone is mind and heart wrenching. The details grim and unnerving.

While following these international events my mind always turns to practical matters. Food and water. Very simple and practical. I ponder the overabundance that is so unevenly distributed. I ponder how much I have and wonder how much I need. These are turbulent times and times for questionings…personal assessments of what is good for the most and how my actions affect everything else I come into contact with.

I received an invitation recently to an upcoming food event where for $500 I can have the privilege of hobnobbing with well-known chefs and food glitterati. I also received another invitation a few days later to make a donation to Second Harvest Food Bank to take action against hunger in Middle Tennessee. I have made my choice…I will not be hobnobbing, not that I am against it if that is your thing, but will at the same time encourage you to perhaps hobnob one day and consider Second Harvest Food Bank of Middle Tennessee for another. If you choose here is where to make a donation.

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My recipe offering is a simple serving using three ingredients, locally grown okra, sea salt & olive oil. Roasted Okra Pods can be cooked in an oven, in a heavy stove-top cast iron skillet or on the grill. When roasted the okra becomes a bit crisp  and has none of the so-called sliminess that is often associated with okra cooked by other methods.

Roasted Okra Pods

  • Servings: 2-4
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Ingredients:

  • 1/2 lb firm, fresh whole okra pods, rinsed & patted dry
  • Olive oil
  • Crunch sea salt or kosher salt

Directions:

  1. Preheat oven to 400 degrees.
  2. Put dry okra pods on a sheet pan covered with parchment paper. Drizzle somewhat generously with olive oil. Toss to coat with your hands. Spread okra out on sheet pan in a single layer. Scatter sea salt over okra.
  3. Roast okra for 12 to 15 minutes. Remove from oven to cool a few minutes and serve.

Teresa Blackburn    http://www.teresablackburnfoodstyling.com

http://www.foodonfifth.com

 Think, Cook, Share.