It’s been pretty busy over here and our summer farmer’s markets and CSA shares are just coming in to the best yields. Our weather has been a little funny this summer, alternating between extra rainy and then extra hot! I’ve talked to some of our farmers and they’ve noticed tomatoes and peppers are a little slow so far, but that’s what makes seasonal eating great. We learn to go with the flow, we learn to follow nature.
This is the beautiful share I brought home this week.
I picked up a few extra things at the market to top it off: broccoli, fennel, gorgeous lettuce heads, and fresh basil from a friend.
Only this week was so crazy I had to wait a few days until I could actually pull these goodies together for a proper dinner. With the rain came cooler temps, so I jumped on the chance to do a little roasting. And if I am going to heat up my kitchen, I am going to make the most of it. So I chopped up a couple of zucchinis, a beautiful red onion, my fennel, red bell pepper and some fresh garlic. I sprinkled them with avocado oil and sea salt and in to the preheated oven they went. I like to roast at 425, and sometimes I’ll run the food under the broiler for a few minutes at the end.
While they roasted I threw together a big salad- green and red leaf lettuce, fresh basil and mint, the fronds from the fennel… and I dressed it with fresh squeezed lemon juice and olive oil.
Once the vegetables were done roasting, I pulled them out and let them cool a bit. Aren’t they beautiful?
Once they cooled, I added them to my salad base.
For a vegetarian version you could obviously leave as is, or toss a few beans on top. Toasted pine nuts make a beautiful addition here too. For other protein options, consider chicken or shrimp, or for heavier fare grilled steak or roast pork.
And all of this amazing goodness only took 15 minutes!