In cooking today, didn't use all of the eggplant we received in the Basket even though I made four trays of baked eggplant. Bountiful Baskets really IS bountiful. I got 2 eggplants and my friend gave me her two. The tomatoes were also from Bountiful Baskets. I didn't use all my spinach depicted in the photo. And I did not photograph the roasted broccoli I made today as well.
This is stale bread, patted with olive oil and sprinkled with salt and Italian seasonings, and baked. I'll put the eggplant on it for bruschetta later.
This is spinach, quick sauteed with oil and salt, and will remain in a container until I decide how to eat it. It can be eaten as a side dish just like this, or put in a pita pocket with black olives and feta and toasted, or thrown in spaghetti with some parmesan. I kept back some fresh spinach for a salad. I love spinach salad.
This is Brussels sprouts roasted till crispy. I quartered them since they were large, if they are smaller I usually just halve them. I put them in a Ziploc with olive oil and salt and pepper and tossed. Then spread in one layer in a good baking dish and roast till golden.
Eggplant rounds with tomato slices on top, salted and sprinkled with Italian seasonings. I roasted them till soft, and then broiled it at the end. Of course I had to test one.
The weather has warmed up nicely, it was 70 degrees today, and sunny. I didn't go out except to do laundry in the detached garage, but my walk to and from the washing machine was nice, lol. There is a ton of birds now, they make a racket when they return in the spring. They're chirping and fighting and darting and swooping and generally having a grand time. So are the cats, running from window to window to glare at them when they perch on the inside of the window awnings.
Soon it will be too hot to cook root vegetables and I'll be making light fruit salads and sun tea. And the cycle of seasons continues.
2 comments:
I'm sorry you're sick! Hope your rest today helped.
I wanted to suggest something for your brussels sprouts, if you've never tried it...add a little bit of maple syrup to the oil. So good! I have a friend in Maine who taps trees and he sends me a jug of maple syrup every spring for my birthday. I use it sparingly to make it last, but I always use a little on brussels sprouts. :)
wow that sounds good. I bet real maple syrup on the sprouts would be delicious. Your friend is nice to send you real syrup! I'll try that next time. Thanks!
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