I’ve made two very successful dinners this week, one of which was all local.
On Monday I made a tomato-lentil soup with some roasted tomatoes that I froze this past summer plus some canned summer tomatoes. I used some French green lentils, and seasoned it with saffron, a bit of garlic, and salt. And some olive oil. Very, very tasty, though I think next time I’ll use fewer roasted tomatoes; they’re quite potent!
Dinner tonight was root veggie hash. I shredded up equal amounts of potato, rutabaga, and carrot, sauteed some garlic in butter, and then added the vegetables along with a bit of water. I steamed them until the veggies were done, then let the water boil off and fried them until they were crispy around the edges. Yum. The different vegetables made a more interesting color, taste, and texture mix than plain potato hash, and didn’t go all mushy like potatoes sometimes do. I had originally planned to have parsnips in it, too, but the parsnip had gone a bit bendy and wouldn’t shred easily. I’ll do something else with it soon.
