Made a quick home-made tomato sauce with some tomatoes. Sliced eggplant and baked in oven.
With a drizzle of a little olive oil and sprinkle of salt and black pepper, eggplant was ready for my fresh home-made sauce, feta cheese and fresh garnish of parsley.
Paired same with slices of crusty five-grain baguette, toasted in oven and rubbed with garlic. Topped them with left-over kale and broccoli pesto and fresh sliced tomatoes.
All I needed was a refreshing serving of Pinot Grigio to complete my dishes which I happened to have some left-over on hand. The light and sweet wine married well with my dishes. I was over-the-moon happy.
With spring in the air, we can’t help but to go a bit lighter on our choices of foods. I did that over the week-end. Instead of the typical potato salad containing mayonnaise, I decided to opt for one that contained fresh vegetables and a few items that a Greek salad would have.
I made the dish my own by adding one of spring’s foods, green beans along with blanched green bell peppers, roasted red bell peppers, vine-ripe tomatoes, scallion, parsley, Spanish and Kalamata olives.
So instead of the heavy mayonnaise, I used:
Extra Virgin olive oil
Red wine vinegar
Salt and Black pepper
and made an emulsifying type of dressing.
This dressing was then added to cooked red-skin potatoes and vegetables so as to soak up all the aromatic flavors and spices. I finished off my potato salad with crumbled feta cheese and chopped parsley I had on hand.
Who knows where these wholesome foods will take me? In my culinary mind, I see roasted pumpkin wedges and carrot sprinkled with the warm and aromatic flavors of cinnamon and ginger spices. The result could be used as a great side dish. Or, maybe, a delicious mash.
From the looks of things, it’s another chilly Saturday. I do think I should scamper to my kitchen and make me a comforting and satisfying pot of pumpkin and carrot soup. If it’s Saturday, I’ve to go #SOUP! I can see clearly now.
For the fall, this dish has become one of my absolute favorites. I’ve traveled this fork of the road before and I liked same. Maybe, it’s the sweet/tart tastes along with the warm spices of ginger and cinnamon and the contrasting salty flavor of the bits of feta cheese.
Guys, I’m harping about my roasted pumpkin and sweet potatoes. I’ve always roasted sweet potatoes and pumpkin; however, I’ve never executed both simultaneously. I really don’t know how I’ve not done so before. However, the ‘mad-cap’ in me decided to do so during the fall. And I can’t seem to cease.
So once again, I retrieved my chopping board and knife and went to work with my specimens on hand. Both root vegetables were thoroughly rinsed with cold tap water. With skin-on, I chopped veggies in large wedges and placed on foil-covered baking sheet.
Wedges were drizzled with olive oil, sprinkle of salt, powdered ginger and cinnamon. These were roasted in a preheated oven at 420 degrees fahrenheit for approximately 40 minutes. My abode was permeated with all the warm and aromatic flavors and spices of fall. I was super-happy.
As warm golden wedges of sweet potatoes and pumpkin hit the plate, bits of crumbled feta cheese were strewn on. Each bite (skin edible) tasted like a piece of ‘heaven’. Nature is amazing!
Roasted pumpkin and sweet potato are staples and huge favorites on the table on Thanksgiving. Decided to pair both. On a baking sheet, sliced pumpkin and sweet potato were drizzled with olive oil and then sprinkled with a pinch of salt, and cinnamon.
Root vegetables were roasted in a preheated 420 degree oven for approximately 40 minutes turning once. Roasted pumpkin and sweet potatoes were then topped with feta cheese for a sweet and salty finish.