Cooking up a storm
I have been preparing lunch and dinner almost daily for everyone in the house, and Wednesday evening I decided to experiment with some new recipes using our produce market finds. Since I was in charge of what everyone got to eat, I decided to cook a vegan dinner and expose my very meat-and-microwaved-vegetables eating grandmother and step-grandfather to a different type of meal.
Here are the main characters for the night:
Okra (never had it before!), butternut squash, candy onions, baby red potatoes
I was SUPER jazzed about these onions. I love when they get all caramelized and sweet from roasting.
I found out okra is evil to work with. The outside is covered in cactus-like prickly things and there is an odd sliminess when they are cut. Oven roasting is the best way to get rid of the slime.
Cooking with a tasty glass of wine is always a plus
Oliver supervised 🙂
Roasting the potatoes and candy onions. Yummmmmmm.
Roasted butternut squash with garlic, fresh sage, and pine nuts. OH MY! The best squash I’ve ever had.
The seeds of the okra popped out in your mouth like little pearls of veg-friendly caviar. Fun textures going on.
I almost forgot to take a picture of everything on my plate. There was only a little left at this point. A+ dinner.