We roasted the fingerling potatoes and then dressed them up with a mustard vinaigrette and some sliced olives. At the same time, we roasted the eggplant for the baba ganoush and a head of elephant garlic for the hummus and baba ganoush.
This is our 350th post!
For the hummus:
1 can white beans, drained and rinsed
2 TBL lemon juice
1 jar artichokes, drained
1/4 cup olives, drained
1 TBL olive oil
1 garlic clove, chopped
Blend until smooth.
For the roasted veg:
4 turnips, chopped into 1-inch pieces
1.5 cups radishes, chopped in half
1 red bell pepper, chopped into 1-inch pieces
1/3 cup harissa
1 TBL olive oil
Preheat oven to 425 F. Prepare a baking sheet with foil. Toss vegetables with harissa and oil, then spread evenly on the pan. Bake 30-40 minutes, or until vegetables are tender and slightly browned.
Serve in tortillas or pitas. Spicy!
Twisted sushi rolls!
For the hummus: blend together 1 can of drained/rinsed chickpeas, 4 green onions, 1 inch of fresh/peeled ginger, 1/4 cup lemon juice, 2 TBL miso, 1 TBL tahini, 1 tsp white pepper.
Chop 1 carrot, 1 small cucumber, and 1 green onion into tiny pieces. Spread hummus onto nori sheets, then top with veggies, roll up and cut into sixths.
A few shots of simple, summer meals.
From bottom to top: Swiss Chard; black and pinto beans with corn, tomatoes, cucumbers, and leeks; avocado and pineapple salsa with cilantro. Homemade chips on the side.
Pickled cabbage with beans, corn, cucumber, and tomatoes, topped with guacamole. Side of sauteed zucchini and squash with cumin and oregano.
Best lettuce of the season with lemon vinaigrette, topped with fresh green pea dip.
Roasted veggies, side of harissa hummus and chard.