For the love of Produce...
Replies
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After several weeks in lockdown (central NJ USA), without large veg/fruit stores and uncertain resupply options, I realize how "high on the hog" we had been living to support a 7-10 serving/day lifestyle.
Your questions:
Got a love affair of your own with the veggie realm?
-- Got-to-haves, every day: tomato, peppers, cukes, onions, apples. But love squash, all kinds, any way, any time. Discovered it as an adult, can't recall ever having it (except pumpkin pie) as a kid.
What is the vegetable you love introducing to nonveggie-loving friends?
-- Such as my wife. Roasted brussels sprouts or asparagus. Becomes green candy.
What new-to-you veggie are you surprised that you like?
-- roasted fresh beets. Grew up with canned pickled beets, so this was a surprise to me.
How do you boost nutrition in meals/recipes with innovative veggie additions?
-- in this lockdown period, I am experimenting with some dehydrated veg that I was able to source.
Are you doing cool stuff with jackfruit? Spiralizing celerac?
-- nothing along that line.
Wat preparation method changed your mind about a particular vegetable/fruit?
-- See above about beets. By roasting, they went from "meh" to "yeah!"
We did get a limited fresh produce delivery towards the end of last week. Our "new prep method" includes: bleach bath for certain fruits and veg, solitary confinement in clean containers in the cool garage for a few days to dissipate virus particles (potatoes, hard squash), etc. Now I am resonating with Gollum, at least regarding produce, "My Preciousssss!"
nb: This batch of produce is drying after their bleach bath. Timing and concentration per FDA guidelines. Learned the technique reading about long-term-sail-cruiser's reprovisioning stops in various world port markets.1 -
I'm used to 8 servings of vegetables just in my lunch salad, the first day I didn't have it I wanted to cry!
Got a love affair of your own with the veggie realm?
Daily vegetables: Spring greens/baby lettuce spinach mix, cabbage, red pepper, onion, jicama, radishes, carrots, tomato, and use garlic and ginger most days. I usually have the same veg in my salad but switch up protein and dressings, usually a cup of of beans or lentils I made in batches with the Instant Pot and a Bolthouse dressing.
What is the vegetable you love introducing to nonveggie-loving friends? I second Brussel sprouts. My brother didn't like them until I made them dinner and brought a stalk of Brussel sprouts that I roasted whole and brushed in garlic oil and cayenne pepper, we carved them off like a Thanksgiving turkey and the three of us ate the whole thing. Fennel, butternut squash, and parsnips would be great to introduce too.
What new-to-you veggie are you surprised that you like? I've either been trying veg I've never cooked with or ones I've never tried every few weeks over this last year. One I didn't like before and love now is cabbage. My first mystery vegetable was a rutabaga and I really liked it. Cassava looked intimidating but I enjoyed it too, I put off eating it once I bought it for two weeks!
How do you boost nutrition in meals/recipes with innovative veggie additions? I add more vegetables to everything and base my meals around what I have. When I'm making stuff in the Instant Pot even if it isn't a big recipe it ends up at the top of the pot because of all the extras I add.
Are you doing cool stuff with jackfruit? Spiralizing celerac? Nothing that creative! With the rutabaga I busted out the mandolin for the first time, sliced it and apple, cut up red onion, layered and baked in the oven. It didn't have a lot of seasoning but the flavor was great. I need to get another one!
What preparation method changed your mind about a particular vegetable/fruit? Roasting for sure, it's my favorite way to have vegetables aside of greens and artichokes. The only thing I've steamed or boiled since is artichokes and that was to cut in half and grill (fav way to have them).2 -
Got a love affair of your own with the veggie realm?
-- Got-to-haves, every day: Oooo... some sort of greens, cucumbers, cherry tomatoes, bell pepper, onion, potatoes, garlic, apples, berries, mango. If I have those, I can be happy.
What is the vegetable you love introducing to nonveggie-loving friends?
-- Roasted butternut squash... I introduced it to my oldest niece on Thanksgiving.
What new-to-you veggie are you surprised that you like?
-- roasted brussels sprouts. I hate brussels because I had only had them steamed/boiled. Roasting changed them totally!
How do you boost nutrition in meals/recipes with innovative veggie additions?
-- I have been trying to just add veggies to every meal and use a variety. I was doing super well with it until the start of the lock in and am just now getting back to it. Luckily fresh produce seem to be the one thing that I can get my hands on easily.
Are you doing cool stuff with jackfruit? Spiralizing celerac?
-- Not really. I am still learning!
What preparation method changed your mind about a particular vegetable/fruit?
-- Roasting everything! Seriously it is a game changer.2 -
veggies for breakfast burritos:
mini potatoes (purple, red and yellow)
mushrooms
spinach
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A local farm-to-table restaurant near me, in addition to offering take-out meals during our shut-down, has begun utilizing their supply network to assemble produce boxes.
A friend of mine who loves the restaurant more than I do** noticed this, and suggested we split a box, as we each live alone. She (contactlessly) dropped off my share today.
In addition to what's in the photo (red baby potatoes, turnips, shallots, onions, fresh mint), my share also included 3 heads of leafy greens, and some fresh oyster mushrooms.
** The restaurant is always novel and interesting, often very good (occasionally falls short, but a little risk in pursuit of creativity is a good thing IMO). What bugs me is their menu: So coy and precious! It generally consists of a list of nouns ("bake" "puree" "roast" and that sort of thing), each followed by a partial list of ingredient-nouns. There's no way to know what you're really getting, whether it contains personal allergens for example, or is vegetarian-friendly, without cross-examining the server at some length (because the nature of the dishes is so unusual/varied, there often aren't short-cut descriptions). Sometimes even the server has to go back and ask the kitchen. Because I'm a curmudgeon (and an introvert
), this irritates me. 
My friend thinks it's a feature. 🙄 2 -
I roasted hispi cabbage tonight for the first time and it was a revelation. Plan to try other cabbages cooked this way.
I quartered a hispi and coated cut sides in fat melted in the metal sheet pan over the stove. I used a little goose fat we still have leftover from the Christmas roast, but butter or olive oil would be fine. Roasted cut sides up for about 30 minutes at 200C until edges were blackened. Seasoned with salt and pepper. Cabbage was remarkably sweet.
The chicken needed another 10 minutes so I pulled the cabbage out earlier and reheated a minute in the microwave in the serving dish while carving the meat.3 -
just_Tomek wrote: »Meatless Easter Friday lunch in isolation, see shopping above.
Stunning.0 -
Soup was sort of a riff on this:
https://www.wildedible.com/blog/chanterelle-bisque-herbed-yogurt-cheese1 -
purplefizzy wrote: »<snip>
Microwave gourmet because No Work Life Balance rn... brocco ‘microRoasted’ (it’s a thing. Art form. Or... tragic. You decide..), purple yam (also nuked), salad with thinly shaved fennel, spinach, other stuff.
<snip>
Once a cauliflower. A freezing afternoon, hot hot hot oven for days... ok, hours.. had sprayed with coconut oil and rubbed spices in prior.
OK....- Please expound on this "micro roast" concept!
- That cauliflower looks fab. I haven't roasted whole. What time/temp do you get to that crispy looking goodness?
Thanks much, and ENJOY!
1. Micro roasting, I used to do in college- discovered that Brussels sprouts on a stonewear plate would get nearly crispy when cooked for decades beyond prudent... uncovered after the first minute or so. Sprayed with oil, seasonings. Then I just keep adding minutes till they look ‘right’
It probably kills all of the nutrients in them but sometimes you just need texture. I’ve done the cruciferous stuff, and also microwave taro chips & the like.
2. I start at 425, maybe an hour? Maybe longer?
I start it wrapped in foil. Sprayed with oil and spices on.
After it looks ‘steamed’ I unwrap. Same heat, maybe another hour.
Drop oven to 300. Spray more oil. Cook it till you can’t stand it anymore and devour.
I love whole roasted stuff. Also I’m lazy. So I roast all the things whole. Warms up my freezing house.1 -
just_Tomek wrote: »littlegreenparrot1 wrote: »My lovely local veg box company normally allows me to swap things out, but because they have been mobbed with new customers over the last couple of weeks they've temporarily changed it, now you just get what your given.
This is mostly fine, and I want to support them as they are doing a good job keeping up in tough times.
But last week they sent me a gigantic bag of kale....
I try hard not to waste food, but hate the stuff - any top tips to make it edible?
(Husband says he he likes it, but hasn't managed to actually eat any of it yet!)
I posted this before for @purplefizzy who also does not like kale... not sure if she tried it, but this changed my mind about kale.
Allow me to try and change your mind. Maybe I will maybe I wont, but you most likely have ingredients in your house sans the vile devilish kale, so pick up a pack and give it a go.
Get:
300g chopped kale bag (organic whole foods here is about that) and cut it up into even smaller pieces
1 tsp sesame oil
1 tsp EVOO
2 small garlic cloves and grate or crush them
1 tsp grated fresh ginger
pinch of salt / pepper
Do:
Combine all that in a big bowl, and massage and I mean like really try and choke that horrid kale, for about 2-3 minutes. You will see its starting to change colour and get softer and softer. Once soft and real dark now, set aside.
Get:
roast a large head of broccoli, chopped into bite size pieces (you might already have the in your fridge)
1 avocado and slice / dice it
1 tsp soy sauce
1 tsp fish sauce
2 tsp aged balsamic
1 avocado and slice / dice it
few sprigs chopped scallions green and white parts
toasted sesame seeds, tsp would be fine
Do:
mix all that into the salad and let it sit for few minutes as you prep your protein.
mix again and top of toasted sesame seeds
Let me know who it goes.
Oh shoot, did I never report back?
I did make- I had everything but the balsamic (only have a mission fig dark balsamic in house usually, and I knew that would totally ruin the concept) and scallions (love them but pricey everywhere except Ranch99 so only have them when I’ve been there), also I used ‘bagel seasoning’ for sesame seeds because I was out.
It was delicious- but, even still, part of my brain was like ‘I’d like this more with shredded cabbage’ or over spinach (my fave.)
I mean I’ll enjoy most anything with sesame oil and avocado and roasted broccoli- but the real kale fans will call me out... cuz I used TWO avocados to mask all the kale And because avocado. 🥑
You always hit it just right with the flavor profiles and textures that I tend towards.. but even you can’t quite convert me to being excited about kale
I do like the kale chips but I like the nooch-slathered garlic ones, and that’s cuz I like nooch. And garlic. 0 -
purplefizzy wrote: »
Soup was sort of a riff on this:
https://www.wildedible.com/blog/chanterelle-bisque-herbed-yogurt-cheese
Where the hell did you get chanterelles in April? Those aren't even winter chanterelles. I have a few half-cup portions of pre-sautéd chanterelles in the freezer; maybe I'll burn a packet for a soup kind of like that. I took one out last week to cook with some rockfish, and that was pretty good.
1 -
purplefizzy wrote: »purplefizzy wrote: »<snip>
Microwave gourmet because No Work Life Balance rn... brocco ‘microRoasted’ (it’s a thing. Art form. Or... tragic. You decide..), purple yam (also nuked), salad with thinly shaved fennel, spinach, other stuff.
<snip>
Once a cauliflower. A freezing afternoon, hot hot hot oven for days... ok, hours.. had sprayed with coconut oil and rubbed spices in prior.
OK....- Please expound on this "micro roast" concept!
- That cauliflower looks fab. I haven't roasted whole. What time/temp do you get to that crispy looking goodness?
Thanks much, and ENJOY!
1. Micro roasting, I used to do in college- discovered that Brussels sprouts on a stonewear plate would get nearly crispy when cooked for decades beyond prudent... uncovered after the first minute or so. Sprayed with oil, seasonings. Then I just keep adding minutes till they look ‘right’
It probably kills all of the nutrients in them but sometimes you just need texture. I’ve done the cruciferous stuff, and also microwave taro chips & the like.
2. I start at 425, maybe an hour? Maybe longer?
I start it wrapped in foil. Sprayed with oil and spices on.
After it looks ‘steamed’ I unwrap. Same heat, maybe another hour.
Drop oven to 300. Spray more oil. Cook it till you can’t stand it anymore and devour.
I love whole roasted stuff. Also I’m lazy. So I roast all the things whole. Warms up my freezing house.
My friend sent a picture of him STUFFING a whole cauliflower the other day before roasting. Seemed like an interesting idea. I keep forgetting I have some brussels sprouts in the fridge I need to roast. Today!1 -
just_Tomek wrote: »purplefizzy wrote: »purplefizzy wrote: »<snip>
Microwave gourmet because No Work Life Balance rn... brocco ‘microRoasted’ (it’s a thing. Art form. Or... tragic. You decide..), purple yam (also nuked), salad with thinly shaved fennel, spinach, other stuff.
<snip>
Once a cauliflower. A freezing afternoon, hot hot hot oven for days... ok, hours.. had sprayed with coconut oil and rubbed spices in prior.
OK....- Please expound on this "micro roast" concept!
- That cauliflower looks fab. I haven't roasted whole. What time/temp do you get to that crispy looking goodness?
Thanks much, and ENJOY!
1. Micro roasting, I used to do in college- discovered that Brussels sprouts on a stonewear plate would get nearly crispy when cooked for decades beyond prudent... uncovered after the first minute or so. Sprayed with oil, seasonings. Then I just keep adding minutes till they look ‘right’
It probably kills all of the nutrients in them but sometimes you just need texture. I’ve done the cruciferous stuff, and also microwave taro chips & the like.
2. I start at 425, maybe an hour? Maybe longer?
I start it wrapped in foil. Sprayed with oil and spices on.
After it looks ‘steamed’ I unwrap. Same heat, maybe another hour.
Drop oven to 300. Spray more oil. Cook it till you can’t stand it anymore and devour.
I love whole roasted stuff. Also I’m lazy. So I roast all the things whole. Warms up my freezing house.
#2.
Whole head on a plate covered in plastic wrap and into a microwave for 10minutes.
Remove, pat dry, sprinkler with spices and spray of oil.
Place into a an oven preheated to 450F and roast for 10min or until charred to your liking.
Remember its already cooked so all you want now is the charred yummy bits.
I guess I could get a microwave. Nah. I'll steam it. Partially. I guess I need to get something to atomize oil so I can spray it. I can do that, but not until things calm down a bit.1 -
just_Tomek wrote: »just_Tomek wrote: »purplefizzy wrote: »purplefizzy wrote: »<snip>
Microwave gourmet because No Work Life Balance rn... brocco ‘microRoasted’ (it’s a thing. Art form. Or... tragic. You decide..), purple yam (also nuked), salad with thinly shaved fennel, spinach, other stuff.
<snip>
Once a cauliflower. A freezing afternoon, hot hot hot oven for days... ok, hours.. had sprayed with coconut oil and rubbed spices in prior.
OK....- Please expound on this "micro roast" concept!
- That cauliflower looks fab. I haven't roasted whole. What time/temp do you get to that crispy looking goodness?
Thanks much, and ENJOY!
1. Micro roasting, I used to do in college- discovered that Brussels sprouts on a stonewear plate would get nearly crispy when cooked for decades beyond prudent... uncovered after the first minute or so. Sprayed with oil, seasonings. Then I just keep adding minutes till they look ‘right’
It probably kills all of the nutrients in them but sometimes you just need texture. I’ve done the cruciferous stuff, and also microwave taro chips & the like.
2. I start at 425, maybe an hour? Maybe longer?
I start it wrapped in foil. Sprayed with oil and spices on.
After it looks ‘steamed’ I unwrap. Same heat, maybe another hour.
Drop oven to 300. Spray more oil. Cook it till you can’t stand it anymore and devour.
I love whole roasted stuff. Also I’m lazy. So I roast all the things whole. Warms up my freezing house.
#2.
Whole head on a plate covered in plastic wrap and into a microwave for 10minutes.
Remove, pat dry, sprinkler with spices and spray of oil.
Place into a an oven preheated to 450F and roast for 10min or until charred to your liking.
Remember its already cooked so all you want now is the charred yummy bits.
I guess I could get a microwave. Nah. I'll steam it. Partially. I guess I need to get something to atomize oil so I can spray it. I can do that, but not until things calm down a bit.
Large pot of boiling water will also do a quick job.
I tend to like steam better than boil. Uses less energy - less to boil. Summertime puts less heat in the house. I hadn't thought of par cooking before roasting. I might try that with some denser veggies.
I was pleasantly surprised that the Brussels sprouts from yesterday were still REALLY good after I neglected them almost a week. I had forgotten I bought them. I was also surprised how well the purple potatoes kept their color. Big fairly thin slices crisped up quite nicely.2 -
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Canh is a nice way to eat leafy greens.
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Working from home lets me have a hot lunch. Today was simple; roasted potatoes (purple and red) and roasted garlic. Different temperatures, so the potatoes came out and the garlic went in. The garlic, eaten like peanuts, is kind of like dessert.
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I am soaking dried marrowfat peas sold for cooking and popcorn kernels to sow tomorrow for microgreens on the balcony. It's the first time I try corn. Will plant some fava beans next weekend to stagger the harvesting.
https://www.teenytinykitchen.com/featured/cold-asian-salad-with-apartment-grown-corn-sprouts/#sthash.cQ0SWR37.dpbs1 -
I thought, "For sure you can roast an onion." I looked it up, and, well... yes you can. So I tried.
The mushrooms and potatoes were done sooner, so I stuck the onion back in the oven for a while. Definitely delicious! Onion flavored delicate goodness.
3 -
just_Tomek wrote: »I thought, "For sure you can roast an onion." I looked it up, and, well... yes you can. So I tried.
The mushrooms and potatoes were done sooner, so I stuck the onion back in the oven for a while. Definitely delicious! Onion flavored delicate goodness.
Wrap the whole onion in foil and roast. It wilk almost melt. You can use it as spread on toast or mix into your roasted vegg. It gets almost sweet. Do the same with whole head of garlic.
For garlic I just cut off the top (or not) and drizzle a little olive oil (or not) and bake slowly; turns to mush eventually, but if you take it out a little before that you can pop the cloves out of the husks and eat 'em like roasted peanuts. I may try to roast an onion lower; maybe in foil. It was ok, and hokey smokes my lunch filled me up so much I don't even know if I'll cook supper!
1 -
just_Tomek wrote: »I thought, "For sure you can roast an onion." I looked it up, and, well... yes you can. So I tried.
The mushrooms and potatoes were done sooner, so I stuck the onion back in the oven for a while. Definitely delicious! Onion flavored delicate goodness.
Wrap the whole onion in foil and roast. It wilk almost melt. You can use it as spread on toast or mix into your roasted vegg. It gets almost sweet. Do the same with whole head of garlic.
For garlic I just cut off the top (or not) and drizzle a little olive oil (or not) and bake slowly; turns to mush eventually, but if you take it out a little before that you can pop the cloves out of the husks and eat 'em like roasted peanuts. I may try to roast an onion lower; maybe in foil. It was ok, and hokey smokes my lunch filled me up so much I don't even know if I'll cook supper!
I'll have to do an onion like that, it would be delicous! Last time I roasted garlic I ended up sitting on the couch watching TV and squeezing out the cloves of a few bulbs as my snack, yum!1 -
Many years ago, I used to host an annual event I called the "Too Much Garlic Potluck." Rules were pretty simple, bring your favorite "too much" garlic dish to share, a smile, a plate, and a fork. I actually used to think there was no such thing as "too much" garlic. Well, one year I remember standing around in the back yard eating globe after globe of roasted garlic. This was in addition to everything else. The next day - wow. It wasn't food poisoning, but holy cow. The amount of garlic fumes coming off my tongue were incredible. I should revive this tradition some time.
A few things I've remembered across all the years include a savory pumpkin pie that I shamelessly adopted as my own recipe. It had millet to help hold it together, and lots of garlic (and onions and other spices). For years I'd always take one to a community Thanksgiving potluck. It would go something like this: Come in, say hi, put the pie down on the table with dinner items, go take off my coat, come back and take the pie OFF of the dessert table and put it BACK on the dinner serving table. It never failed; some "helpful" person would move it to the dessert table. Someone would be in for a surprise! It's really good by the way. Another was a friend who brought chocolate-dipped raw garlic cloves. To be honest, the taste was great. The thing that wasn't great was he used softneck garlic, and it really was raw. It was way too "hot" to really enjoy after the first three chews. It was so strong it made it hard to taste anything else. If he had briefly parboiled them, it would really have been awesome. I've never tried to make these, but they'd be good. It could be done with LIGHTLY roasted cloves, too. No olive oil, though. There were always lots of pasta dishes, humus, and... and ...... Oh. Yeah. I should!1 -
just_Tomek wrote: »I thought, "For sure you can roast an onion." I looked it up, and, well... yes you can. So I tried.
The mushrooms and potatoes were done sooner, so I stuck the onion back in the oven for a while. Definitely delicious! Onion flavored delicate goodness.
Wrap the whole onion in foil and roast. It wilk almost melt. You can use it as spread on toast or mix into your roasted vegg. It gets almost sweet. Do the same with whole head of garlic.
This is the route I like best, too: These thick but quick-to-carbonize things, like whole onions and garlic, get a better chance to roast all the way through to that sweeter, richer, more carmelized stage, when wrapped.
I need to do the comparison test, but flavorwise, I think I'd like @purplefizzy's wrapped slow-roast start for cauliflower, too, over steaming; and pretty sure I'd prefer it to par-boiling. Maybe it's unscientific of me (maybe, h***!), but I feel like boiling leaches flavor out of things, and roasting concentrates it.1 -
just_Tomek wrote: »I thought, "For sure you can roast an onion." I looked it up, and, well... yes you can. So I tried.
The mushrooms and potatoes were done sooner, so I stuck the onion back in the oven for a while. Definitely delicious! Onion flavored delicate goodness.
Wrap the whole onion in foil and roast. It wilk almost melt. You can use it as spread on toast or mix into your roasted vegg. It gets almost sweet. Do the same with whole head of garlic.
This is the route I like best, too: These thick but quick-to-carbonize things, like whole onions and garlic, get a better chance to roast all the way through to that sweeter, richer, more carmelized stage, when wrapped.
I need to do the comparison test, but flavorwise, I think I'd like @purplefizzy's wrapped slow-roast start for cauliflower, too, over steaming; and pretty sure I'd prefer it to par-boiling. Maybe it's unscientific of me (maybe, h***!), but I feel like boiling leaches flavor out of things, and roasting concentrates it.
How long do you bake the onions? Sorry if I missed it in an earlier post.1 -
Omg...I think I need to roast an onion now😉 I did a grocery pick up yesterday and got a big beautiful bunch of cilantro. It won't last long, so I'm going to have to put it on pretty much everything this week. I also got kale, tomatoes, carrots, and have leftover green cabbage. Suggestions???0
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just_Tomek wrote: »I thought, "For sure you can roast an onion." I looked it up, and, well... yes you can. So I tried.
The mushrooms and potatoes were done sooner, so I stuck the onion back in the oven for a while. Definitely delicious! Onion flavored delicate goodness.
Wrap the whole onion in foil and roast. It wilk almost melt. You can use it as spread on toast or mix into your roasted vegg. It gets almost sweet. Do the same with whole head of garlic.
This is the route I like best, too: These thick but quick-to-carbonize things, like whole onions and garlic, get a better chance to roast all the way through to that sweeter, richer, more carmelized stage, when wrapped.
I need to do the comparison test, but flavorwise, I think I'd like @purplefizzy's wrapped slow-roast start for cauliflower, too, over steaming; and pretty sure I'd prefer it to par-boiling. Maybe it's unscientific of me (maybe, h***!), but I feel like boiling leaches flavor out of things, and roasting concentrates it.
How long do you bake the onions? Sorry if I missed it in an earlier post.
With apologies, I haven't the faintest idea.
I'm very slapdash: After having been cooking for many decades now, I have fair confidence that most things will turn out OK without structure (though there are exceptions, like souffle, certain baked goods, etc. - those, I'm careful ).
For roasting veggies, I mostly put things in the oven, usually around 425F but it might vary if I have other things to bake alongside, and I check on them after a period of time. For a lot of things, that initial period at 425 is 20-30 minutes. If it's foil-wrapped, I'd squeeze it a little with my terrycloth oven mitt or potholder, and maybe open it up to look after it was squishy enough that it might be done enough.
Perhaps @just_Tomek may have more helpful specific guidance for you. :flowerforyou:1 -
DancingMoosie wrote: »Omg...I think I need to roast an onion now😉 I did a grocery pick up yesterday and got a big beautiful bunch of cilantro. It won't last long, so I'm going to have to put it on pretty much everything this week. I also got kale, tomatoes, carrots, and have leftover green cabbage. Suggestions???
Do you have any shelled pumpkin or sunflower seeds, or something like that, and some decent oil? I had a recipe a million years ago for a seed & cilantro pesto, so that concept might be worth an experiment, since pesto keeps well in the freezer (a dedicated ice cube tray is nice for this, in serving-sized lumps - dedicated, because it can hold the flavor of the aromatics, if plastic).1 -
Unfortunately, no, only a little sesame.DancingMoosie wrote: »Omg...I think I need to roast an onion now😉 I did a grocery pick up yesterday and got a big beautiful bunch of cilantro. It won't last long, so I'm going to have to put it on pretty much everything this week. I also got kale, tomatoes, carrots, and have leftover green cabbage. Suggestions???
Do you have any shelled pumpkin or sunflower seeds, or something like that, and some decent oil? I had a recipe a million years ago for a seed & cilantro pesto, so that concept might be worth an experiment, since pesto keeps well in the freezer (a dedicated ice cube tray is nice for this, in serving-sized lumps - dedicated, because it can hold the flavor of the aromatics, if plastic).1
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