For the love of Produce...

BarbaraHelen2013 · March 2023

That’s such a good idea, @acpgee, don’t know why I’ve never thought of it before!

I generally use snow peas in stir fry type dishes and love them, I rarely eat peas as a side vegetable (too boring) but use them in pasta dishes and to bulk up rice for chilli or curry style meals.

Mixing the two seems like an interesting twist, taste and texture wise! Thanks for the idea!

acpgee · March 2023

Some new things in my veggie side repertoire.

1. Recently discovered that roast root vegetables freeze well. You can take out the portions you are freezing out of the air fryer or oven a little early if you fear over cooking when warming up later. Pictured are roast parsnip I made last month and frozen in small portions that were warmed up in the microwave. I'd say they are just as good as freshly roasted.
2. Fondant potatoes are new to my repertoire. Have been curious a long time about trying them because they are error-prone on Masterchef, mostly because people run out of time and have to serve them undercooked. Easy but they do take an hour in the air fryer or oven. Peel large starchy baking potatoes, trimming off the ends and cutting in half so they can sit on either side. Pan fry in butter with a few cloves of crushed garlic and sprigs of herbs. Pour in chicken stock and bring to a boil. Then transfer to a small casserole and pour in enough stock to just cover and pop into the air fryer or oven at 200C for an hour, turning occasionally.
3. I do slow roasted cherry tomatoes a lot because they can be served room temperature or warmed up in the microwave. Prick each of the tomatoes with a fork so they slowly lose liquid and become concentrated in taste, rather than exploding causing the rest of the tomatoes to stew rather than roast. Drizzle on olive oil, halved garlic cloves, herbs. Bake low and slow for an hour. I did these at 100C in the air fryer for an hour.

acpgee · March 2023

Another side of snowpeas with frozen peas. I like to salt generously to conteract the sweetness of the peas. The snowpeas are there for texture.

PAPYRUS3 · March 2023

Not for me, but grew some oat grass for my cat thinking she might leave my house plants alone. She could care less...😅

AnnPT77 · April 2023

Farmer's market guy had some nice romaine (greenhouse or hoophouse grown, not sure), so I decided to make a broiled lettuce salad for dinner, with a head of romaine, some avocado oil, mixed cherry tomatoes, sweet onions, garlic-stuffed green olives, raw champagne vinegar and (a little lazily) one of the Trader Joe's seasoning mixes.

acpgee · April 2023

I planted pea shoots in a container on the balcony today. When I tried to do this in January a few years ago almost nothing sprouted. Guessing it was too cold. Hopefully waiting until early April will work.

Athijade · April 2023

It's Farmer's Market season! Going to my first one of the season tomorrow morning. It's a bigger one then my local one (which opens next weekend) so really excited to check it out.

acpgee · April 2023

I made strawberries macerated in balsamic vinegar for the first time. Easy way to make a sauce for plain desserts such as pannacotta or crepes. Much quicker and easier than making a coulis.

AnnPT77 · April 2023

Not that pretty, but pretty tasty (to me): I made romaine lettuce wraps for lunch, with a filling of smashed garbanzo beans, chopped onions, chopped garlic-stuffed green olives, plain nonfat Greek yogurt, and dill mustard, plus some sliced tomato.

acpgee · April 2023

Does anyone have tips for kale salad?

I normally hate the stuff but ent to a Taiwanese restaurant Sunday where the house salad was translucent bits of kale in a sesame/mirin/soy vinaigrette. Looked online and found a Korean kale salad that sounded similar where all the stems had been cut out and then massaged in the vinaigrette.

Any other tips for kale salad? I normally even hate it cooked, but loved the salad I had a restaurant Bao on the weekend.

acpgee · April 2023

I've posted this Turkish salad before but I do love it. Watermelon, feta, mint, and a drizzle of pomegranate molasses, a grind of pepper. Substitute more expensive balsamic if you don't have a middle eastern shop near you that sells pomegranate molasses. No oil in the dressing. A great thing to bring to a party because it doesn't look worse for wear sitting around for a few hours if you leave the mint leaves whole. Watermelon at this time of year will not be food for my foot miles karma.

SafariGalNYC · April 2023

I realize through multiple threads - I make a lot of stir frys

I have this lil veggie haul and debating what to do. Also have chicken and mushroom sausage.

Will probably end up in a guess what?

( a stir fry lol)

Beets and green onion stalks are totally underrated in my opinion. 🫶🏻

ddsb1111 · April 2023

Wow this is an amazing thread!! It will take some time to read everything but I’m seriously so excited this thread exists- with pics even!!! Yay!!

acpgee · April 2023

@SafariGalNYC
I would use all that stuff in stir fries except maybe the beets. My use for cooked beets is something similar to dutch herring salad. Any smoked or brined or pickled fish, soft boiled eggs, cooked beets, raw apple, sliced pickles, optional boiled potato. Classic dressing is store bought mayo thinned down with juice from the pickle jar. Add yoghurt to reduce mayo calories. If using potato dress them while warm as for any potato salad. The salad pictured was made with Spanish smoked sardines sprinkled with dried dill.

AnnPT77 · April 2023

I liked the broiled romaine salad well enough to do another, this time with black beans, sweet corn, sweet onions, cherry tomatoes, English cucumber, small-cubed Cabot Lite50 Sharp Cheddar cheese, avocado oil; dressed with my favorite tomatillo salsa.

SafariGalNYC · April 2023

acpgee wrote: »

@SafariGalNYC
I would use all that stuff in stir fries except maybe the beets. My use for cooked beets is something similar to dutch herring salad. Any smoked or brined or pickled fish, soft boiled eggs, cooked beets, raw apple, sliced pickles, optional boiled potato. Classic dressing is store bought mayo thinned down with juice from the pickle jar. Add yoghurt to reduce mayo calories. If using potato dress them while warm as for any potato salad. The salad pictured was made with Spanish smoked sardines sprinkled with dried dill.

@acpgee - I always have herring in the house! I can’t wait to make this .. thank you 🙏 😉

acpgee · April 2023

A while back someone asked about what to do with daikon. Day 1 was Chinese turnip cake (Lo Bak Go). Day 2 was roasted with tomatoes in the air fryer. Be sure to prick each cherry tomato with a fork and roast low and slow so as not to burst the tomatoes. This way the roast instead of stew.

SafariGalNYC · May 2023

I’ve been on a purple produce kick.. I saw these pretty asparagus and thought about ya’s!

I have to look up if there is a nutritional difference between the purple, white and green… or is it like carrots and it’s pretty similar… 🤔 hmm

acpgee · May 2023

Advice needed. I sometimes sprout my own mung beans but don't always think of doing that a week before needing them. When I buy mung bean sprouts they are so perishable, lasting maybe 3-4 days in the refrigerator. So how do you use bean sprouts?

I normally buy them for beef hor fun, then on day 2 do pad thai. If there is anything leftover will do Korean beansprout namul. If I have good beef stock on hand will use a handful in Pho.

Ideas for using beansprouts would be appreciated.

AnnPT77 · May 2023

acpgee wrote: »

Advice needed. I sometimes sprout my own mung beans but don't always think of doing that a week before needing them. When I buy mung bean sprouts they are so perishable, lasting maybe 3-4 days in the refrigerator. So how do you use bean sprouts?

I normally buy them for beef hor fun, then on day 2 do pad thai. If there is anything leftover will do Korean beansprout namul. If I have good beef stock on hand will use a handful in Pho.

Ideas for using beansprouts would be appreciated.

I only do boring things with them: Salads (maybe lightly pickling them first), scrambled eggs or omelets, that sort of thing. I'd maybe try a savory pancake/crepe kind of a deal though I can't recall whether I have . . . or in Spring roll or romaine lettuce wrap? Just thinking in print here . . . .

For the love of Produce...

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