Tag Archives: easy recipes

Recipe Idea: Prepping Roasted Veggies for Later

roasted veggies yum

Great way to spread out the goodness of great tasting veggies.

I know it’s July, but here in Los Angeles we have finally gotten what we lovingly call ‘June Gloom’.  It stays overcast all day and isn’t quite as hot as it’s going to get for summer.  That’s not to say it’s actually cool out but, because it’s ‘gloomy’ outside you sort of think that it is.  It was the perfect time to hit the market and prep some roasted vegetables for the week.

When you slowly roast fresh veggies (any combination that you love) with some aromatics you have the basis for any meal of the day.   I always make enough for a couple of days – that way I can use them for breakfast with my eggs, lunch over some baby spinach or as the perfect side for my favorite crispy skin salmon.  I have a few rules that hold true no matter which vegetables you choose.

Always buy organic when possible. But not everything ‘has’ to be organic so check the ever-changing list of the Dirty Dozen to see which ones must be organic and the Clean 15 to see which contain the least amount of pesticides.  You can always depend that a thick-skinned vegetable, like butternut squash, is fine if it’s not organic.

Start roasting with the vegetables that will take the longest to cook.  That way as you’re adding more vegetables to your roasting pan everything will end up cooked the right amount of time.  For this group of vegetables- baby potatoes, summer squash, zucchini, onions, garlic, asparagus, mushrooms- the potatoes will need to cook the longest.  Cut the vegetables so that they are basically the same size.

I’m a sucker for potatoes (in any form) so if you’re like me you will want some roasted potatoes in the mix.  I used the baby multi-colored (just because they look good) ones.  Whatever potato you decide to use- boil them in fairly salty water till just barely fork tender, drain and let cool slightly.  Smash them which will allow for more crispy edges and place on a sheet tray.  Drizzle with good extra virgin Olive Oil, sprinkle with kosher salt, some fresh ground pepper and any herbs you want to start with (I used some Italian Rosemary that I brought home from Sicily on my last trip).  Toss them so all sides of the potatoes are coated and start roasting at 450°.  Check the potatoes after about 15 minutes for crispiness.

In this group the onions and fresh garlic (smashed as well) went into the pan next. Add a drizzle of EVOO (extra virgin olive oil) and more kosher salt and pepper with each new add of vegetables.  I know it sounds like a lot of salt but you will need it for flavor.  Remember to use only kosher salt as regular salt is way too salty.

Toss the mixture together every time you add new vegetables and then spread evenly across the sheet pan to evenly roast.  Next, I added the asparagus (you can see I peeled the stems – check out my blog on asparagus for tips on the prep).

The zucchini and summer squash next and then finally the mushrooms.  Check every 7-8 minutes after you add a new group of vegetable to make sure you don’t overcook.

Be sure to taste with each new addition so you can adjust seasoning.  If you think you have enough oil in the mix – stop adding it.

Let the mixture cool and place in a sealed container in your refrigerator.  It will last 2-3 days unless you eat it all sooner!  I’m going to take some of these roasted vegetables tomorrow morning, reheat them in a skillet, add some chopped tomato, crack an egg in the middle and cover to cook the egg.

Breakfast!!!  I can’t wait.

A Quick and Easy Weeknight Dinner Recipe for Tomato Feta Galette

Recipe for Tomato Feta Galette

Nothing fancy and so very easy; you can even serve this recipe at room temperature!

A long time ago I learned that the tomato is a fruit and not a vegetable. So, for years now I have been enjoying the expressions I get when someone asks me to name my favorite fruit and I say “tomato.”

Okay, so I’m siding with the botanists here because nutritionists still categorize it as a vegetable. Maybe it’s both! Uh oh, now I’ve just triggered a new conversation that’ll take at least an hour or so for people to Google on their phones. You know me and how much I love triggering conversations! It’s an art!

Seriously, though – fruit or veggie – the tomato is lovely to behold and sweet to eat no matter the variety – especially when it’s in season like it is now. I love them on anything – pasta, salads, and savory dishes. I’ll even eat one like an apple with a pinch of sea salt!

No surprise, I will try just about any recipe where tomatoes are the attore principale or ‘main actor’ in a dish like this quick and easy Tomato Feta Galette I found on one of my favorite recipe sources: The Kitchn (www.thekitchn.com).

The recipe involves just a bit of quick and easy preparation.  Check out my video where I show you how it’s done. Don’t be intimidated – everything you need is found at the store. The pie crust is even found in the refrigerated section of your grocery store (you can make it from scratch but it’s definitely NOT necessary).

The wonderful thing about this recipe is that it comes during the last weeks of summer where tomatoes are still in season (through September) and the patio beckons us to dine al fresco. Make this, add a simple salad and a glass of pinot grigio (if you like) and I guarantee a lovely informal evening with friends and a few more wonderful food memories.

You’ll need:

  • 1 pie crust; make one yourself if you really feel adventurous, but I used a store-bought pie crust and it tasted great.
  • 6 ounces of feta cheese.
  • 1 medium-sized shallot, sliced and separated into ‘rings’
  • 1 TBS fresh thyme leaves (just slide your fingers down the stalk – and pull the leaves off) plus a couple of sprigs of thyme for decoration
  • 1 TBS basil leaves, chopped
  • ½ tsp kosher salt
  • ¼ tsp fresh ground pepper
  • 3 medium-sized tomatoes (about 1 pound), sliced about ¼” thick.
  • A large baking sheet (at least 12” wide).
  • Parchment paper, or a Silpat nonstick baking mat if you have one for the baking sheet

Preparation:

  1. Be sure to preheat your oven to 400°F and position the rack in about the middle of the oven.
  2. Lightly flour a flat surface and use a floured rolling pin to roll out the pie crust dough to about 12” diameter. It doesn’t have to be perfectly round. The pie crust will end up about 1/8” thick.
  3. When you’re done, gently roll up the pie crust dough around the rolling pin and lay it out onto the prepared baking sheet. You’ll want that parchment paper or silpat to make sure the galette won’t stick to the pan.
  4. Sprinkle the feta evenly onto the dough. Leave about a 2” margin from the edge, then add the shallots, thyme leaves, basil, salt, and pepper. Lay the tomatoes over the cheese and herbs.
  5. Fold the edges of the dough over the top of the tomatoes. Pleat the dough every so often by pinching it. My video will show you how that’s done. Don’t sweat perfection – the more ‘lumpy’ it looks, the better.
  6. Top it off with the sprigs of thyme.
  7. Bake for about 40 to 45 minutes or until the crust is golden-brown and the tomatoes are soft. Remove from the oven and let it sit for about 5 minutes, then transfer it to a wire baker’s rack to chill out for another 10-15 minutes.
  8. Serve warm or at room temperature for a party of six with good-sized portions.

A tip about the tomatoes in this recipe: tomatoes are super juicy and full of water. Avoid ending up with a soggy crust bottom by making sure that you use enough feta to cover the pie crust dough entirely. This will keep tomato juices from soaking into the crust while baking.

That’s about it. Enjoy the last days of summer!