roasted veggies

Muhammara Roasted Veggie Bowl

March 5, 2014 by Erica

Muhammara Roasted Veggie Bowl

Thank you for all your sweet comments on Monday’s post. You all sure know how to comfort a girl! Even when that girl is being a self-indulgent whiner. Oops!

I’m going to take my complaining down a notch. As I think we all know, Sunday anxiety is way worse than the actual work week. So next week, feel free to give me a virtual slap if I let out a peep about my busy schedule!

Still, I appreciate Monday’s virtual hugs. You are all way too sweet, and I can’t believe my luck that we get to hang out and talk about food together all the time. Seriously!

Muhammara Roasted Veggie Bowl

We are still enjoying the double batch of muhammara I made last weekend, and this has been one of my favorite combinations: a bowl of wheat berries and roasted veggies topped with a big dollop of that rich spread. It’s not exactly earth-shattering (more like fridge-emptying!), but it’s still high on the deliciousness scale.

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Roasted Summer Squash Pasta with Feta and Thyme

August 5, 2013 by Erica

Roasted Summer Squash Pasta with Feta and Thyme

I am happy to report that I’m not yet sick of summer squash.

That might have something to do with being in a squash-free zone (a.k.a. beach vacation) all of last week. Or it might be because my CSA kindly rations the squash, giving me only 2 or 3 each week, which is quite manageable. All you people with green thumbs who harvest tons and tons of summer squash at once… I don’t know how you do it. It’s no wonder my grandma talks of leaving bags of zucchini on unsuspecting neighbors’ porches during the summer time. Hah!

Roasted Summer Squash Pasta with Feta and Thyme

But me, I’m still quite enthusiastic about summer squash, especially roasted up with some other tasty veggies and tossed with pasta, cheese and herbs. Mmmmmm. If I were a zucchini, this is how I’d want to go.

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Roasted Veggie Lentil Bowl with Charred Red Pepper Sauce

April 12, 2013 by Erica

Roasted Veggie Lentil Bowl with Charred Red Pepper Sauce

Well, I think I can say that I’m a changed woman.

After just a brief period of cooking with strictly what I have in the house, my creative juices are starting to flow. It really wasn’t that difficult, either. Granted my “pantry cleanse” has turned into more of a fridge cleanse, but that’s OK. I’m realizing that both are a great source of inspiration for new recipes, and I’m getting more comfortable throwing things together without knowing how they’ll turn out. Not everything is blog worthy, that’s for sure, but nothing has turned out too badly, either. I know it comes as second nature to some, but for this type A planner, this is a light bulb moment!

So I’ll chalk up a win in the creativity column, but unfortunately, my cabinets still merit hoarder status. While I’ve used a lot of pantry items that had been languishing for a while, I haven’t necessarily used up any of them. And so it continues…

Roasted Veggie Lentil Bowl with Charred Red Pepper Sauce

My go-to dish during this effort has been a big bowl of roasted veggie goodness, like Wednesday’s sushi bowls: Some sort of grain + roasted veggies + sauce or dressing + a little extra flavor on top. Here I picked lentils instead of a grain for some extra protein, especially because I was already using starchy potatoes. Also, you saw in Monday’s post that I have a ton of legumes, so I had to use at least one kind this week! I realized afterwards that this dish is actually pretty close to my cauliflower steaks with lentils and this same sauce. This time, though, I only had half a pepper to use in the sauce, and successfully resisted the urge to run to the grocery store to grab another one. I also had most of a big can of tomato puree that I wanted to use up, so I just threw it all in. Despite those changes, the sauce was just as good as I remembered; I honestly couldn’t even tell the difference with less pepper and more tomato. Veeeeery flexible – I like it.

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