For the love of Produce...

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  • JennyRATL
    JennyRATL Posts: 199 Member
    I'm a developing gardener, and hope to begin expanding from small things like herbs, tomatoes and strawberries to greens, squash and more over the next year... and I'm about to start my own composting, too, sooo win/win even if I don't follow through with preparing something new.
    I've thought it would be fun to take the kids to the FM and pick one wild looking veggie and find a recipe for it. But they are 14 and 11, and so anything with mom is soooooo lame now! :D
    Hubby and I may do some experimenting. He's very food adventurous.
    But looking forward to investigating some of the dishes here!
  • Noreenmarie1234
    Noreenmarie1234 Posts: 7,492 Member
    Huge plate of broccoli with tons of spices and buffalo sauce fvbviiil64m5.jpeg
  • purplefizzy
    purplefizzy Posts: 594 Member
    just_Tomek wrote: »
    Indian yellow curry with coconut milk and tamarind paste. Everything else here, and there is a here was frozen. I had two of those plates. Soooo filling and soooo much yummy for 600cal dinner.

    xekox9eagjhx.jpg

    Zoodles, green peas, green beans?
    I have a HUGE hunk of tamarind to use up!
  • JennyRATL
    JennyRATL Posts: 199 Member
    Tips on zoodling? What kind do you have? I'm not sure my is the best quality because my zoodles never look like what I see here. Maybe user error?
  • purplefizzy
    purplefizzy Posts: 594 Member
    AnnPT77 wrote: »
    I pretty much never share food photos, because I make a lot of things that taste good to me, but often resemble mud (comes from eating too many dishes with black beans or cocoa or hacho miso in them, maybe? ;) ), and I'm no food stylist.

    This was vaguely more appealing looking than most, so I'm sharing it in the interest of being sociable. (It's cubed broiled tofu, caramelized onions, mixed mushrooms (frozen shiitake, shimeiji, field & abalone mushrooms), green peas, orange bell pepper; dressed with a mix of fermented chile paste, tamari & rice vinegar; raw chopped sweet onions on top. (467 calories, 48g C, 16g F, 39g P, 13g fiber - that's a 12-oz bowl). Ate a hunk of Beehive Seahive cheese while cooking, for a bit of extra protein and yum.
    jc5rdk3n46id.jpg

    That mushroom mix! Wow.
    Can you tell me more about this fermented Chile? And hacho miso? I have white, yellow and red... but now it sounds like I need to find hacho :)
  • AnnPT77
    AnnPT77 Posts: 33,784 Member
    purplefizzy wrote: »
    AnnPT77 wrote: »
    I pretty much never share food photos, because I make a lot of things that taste good to me, but often resemble mud (comes from eating too many dishes with black beans or cocoa or hacho miso in them, maybe? ;) ), and I'm no food stylist.

    This was vaguely more appealing looking than most, so I'm sharing it in the interest of being sociable. (It's cubed broiled tofu, caramelized onions, mixed mushrooms (frozen shiitake, shimeiji, field & abalone mushrooms), green peas, orange bell pepper; dressed with a mix of fermented chile paste, tamari & rice vinegar; raw chopped sweet onions on top. (467 calories, 48g C, 16g F, 39g P, 13g fiber - that's a 12-oz bowl). Ate a hunk of Beehive Seahive cheese while cooking, for a bit of extra protein and yum.
    jc5rdk3n46id.jpg

    That mushroom mix! Wow.
    Can you tell me more about this fermented Chile? And hacho miso? I have white, yellow and red... but now it sounds like I need to find hacho :)

    Just grocery store stuff, not exotic, but I like it.

    Chile paste: Mother in Law Gochujang Fermented Chile Paste Concentrate - Original. Contains chile pepper, malt syrup, wheat flour, sweet rice powder, garlic, onion, salt, soybean flour. Very thick, quite salty, fairly hot.

    Hacho Miso is Eden Foods brand: It's a brown miso. Contains soybeans, water, salt, roasted barley flour, Koji Aspergillus oryzae. Thick (nearly a solid), very dark chocolate color, rich flavor, a nice umami additive for vegetarians like me.

    I mostly use just white miso and the hacho. Have been loving the white miso in smashed winter squash lately. I like others, but go through it slowly enough (cooking for one) that it's hard to use up more than a couple of types, though it does keep very well.

    Mushrooms are a lazy convenience product, too - frozen mixture.
  • purplefizzy
    purplefizzy Posts: 594 Member
    @AnnPT77

    Thanks for great descriptions. You paint killer word pics :)
  • AnnPT77
    AnnPT77 Posts: 33,784 Member
    just_Tomek wrote: »
    Frozen mushroom is one thing I have not seen around here or maybe I was just never really looking for them. Will try now.

    I think regular mushrooms might not freeze all that well (mushy?), but the firmer/chewier sorts come out fine when coojed. It's something I routinely keep down in the basement chest freezer as a "pantry" staple.
  • AnnPT77
    AnnPT77 Posts: 33,784 Member
    Sometimes simple is good, too. (Yeah, it's a microportion: Not in season locally yet, so small supermarket bunch, and I wanted to keep half to savor tomorrow. ;) Having grown asparagus (well, dad did), I prefer the thicker stalks, and am always happy when I find some.) Broiled, just minimal olive oil.
    2z99jdkugpkl.jpg
  • NewLIFEstyle4ME
    NewLIFEstyle4ME Posts: 4,440 Member
    edited May 2019
    purplefizzy wrote: »
    thj36cqr7a57.jpeg



    Spring has sprung.

    Plate:
    Greek yogurt bed, topped with:
    -sliced citrus
    -avo
    -shaved beets and watermelon radish
    -chopped sweet peas
    -tahini drizzle
    -chopped mint and dill
    -preserved lemon dollops
    -cilantro-mint-lime slurry

    Bowl:
    Roasted cubed kabocha (not so springy) with tahini drizzle, mint, dill

    How exotic and super yummy looking...gonna have to try this spring has sprung plate for sure! I'm going to add some baby spinach, walnuts, grapes & mangoes to mine. Thanks so much for posting this.
  • purplefizzy
    purplefizzy Posts: 594 Member
    @just_Tomek - sumac it is! will do tonight, under the roasted carrot/chickpea thing I'm making. Thank you!

    @NewLIFEstyle4ME - I'm with you on the baby spinach, so hardcore. I ate maybe 1/2 a large tub, while preparing this. With my hands. Because I'm a heathen, and I live alone so there was no witness.

    Thanks for giving me a forum to share this stuff. The thing about beautiful meals made for one is that there's nobody else to pause and go 'damn, this is amazeballs!' with. I mostly make pretty stuff for other people. I was having 'a night' and decided to do something beautiful, even if it was only me to bear witness.
  • Noreenmarie1234
    Noreenmarie1234 Posts: 7,492 Member
    purplefizzy wrote: »
    2y6z1ti9uexu.jpeg

    To be roasted with chickpeas, served over shaved fennel slaw :)

    I'm coming over!!!! 😍
  • NewLIFEstyle4ME
    NewLIFEstyle4ME Posts: 4,440 Member
    purplefizzy wrote: »
    2y6z1ti9uexu.jpeg

    To be roasted with chickpeas, served over shaved fennel slaw :)

    Girllllllll...the answer is YES, period. Well, maybe not period, definitely a YUM before the period. Honey...again. YES!
  • allieeveryday
    allieeveryday Posts: 85 Member
    purplefizzy wrote: »
    2y6z1ti9uexu.jpeg

    To be roasted with chickpeas, served over shaved fennel slaw :)

    So prettyyyyyyy!
  • purplefizzy
    purplefizzy Posts: 594 Member
    just_Tomek wrote: »
    Wasn't sure if post this here or volume thread. Here cause it's all vegg and some shrimp, there cause it's a lot of food for few calories. Curried veggies stuffed eggplant and grilled tandoori shrimp drizzled with tahini sauce.

    kb8ytdjzkqpb.jpg

    Can you post rough recipe? Just list of ingredients is beyond awesome, I can improv. Types of veg - purple carrots, cauli..?
    Massaman curry or?
    This looks like it needs to be dinner tomorrow post farmers market.

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