Lots of Vegetables Tonight

The genesis of supper tonight was my dinner a few weeks ago with my friend, Steve, at Linneage in Brookline, MA.  We had a very enjoyable meal together, and what I remembered best (besides his company) were the roasted sunchokes (or Jerusalem artichokes) from Allandale Farm.  Yesterday I set out to find Allandale Farm and to buy some of their marvelous produce.  That trip was successful, so today I set about roasting, grilling, steaming and otherwise converting lots of vegetables to a complete dinner.  They were the best Jerusalem artichokes I had ever made.

Using the produce from the farm, plus my purchases Sunday at the local farmers market, I did the following preparations this afternoon:

  • wash, scrub, dry and thinly slice (on a mandolin) the Jerusalem artichokes
  • add olive oil, salt, pepper and a little fresh lemon juice, then roast them in a 425º oven
  • partially peel two small firm globe eggplants, slice into 1/3″ pieces lengthwise, salt the slices, and let sit for 45 minutes on roasting tray
  • cut a small winter squash in half, add olive oil, salt and pepper, and put on roasting tray with the Jerusalem artichokes at 425º
  • wrap 5 small beets in foil after drizzling with olive oil and salt; roast for 45-60 mins.
  • slice one zucchine lengthwise, about 1/3 inch thick, marinate with olive oil, salt and pepper
  • wipe the eggplant slices dry, brush with olive oil, and grill both sides on the gas grill — not fully cooked but enough to get clear grill marks on the pieces
  • place the grilled eggplant on a roasting pan, add a little dried Italian oregano, and place in a 350º oven for 20 to 25 minutes to get very tender
  • meanwhile grill the zucchine and then drizzle a bit of balsamic vinegar on the slices
  • steam 1/2 lb. of fresh Peruvian asparagus (it’s Spring there)
  • blanch and then sauté fresh broccoli rabe leaves, along with a little leftover kale
  • cut several fresh turnips and red radishes into wedges; add olive oil, salt and pepper, and roast along with the squash until nicely browned
  • warm black eyed peas and vegetables, already cooked, from Chef Paul
  • take a large dinner plate for each of you and add a selection of vegetables to taste

roasting sunchokes and garlic roasting sunchokes salted eggplant eggplant on grill sunchokes * eggplant zucchini grill-roasted veggies greens and winter squash turnips and radishes

Once again, I went to my reliable standby, Jan D’Amore for the wine.  This time it was a 2009 Latium Campo Prognai Valpolicella Superiore, and it was indeed, the right choice.

Latium Campo Prognai

Latium Insta

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This entry was posted in Food, Uncategorized, Vegan, Wine. Bookmark the permalink.

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