I got a $30 mystery veggie box from QVM and am planning my weeks food. Thought I would share here for a bit of fun to see what other suggestions I get. I also have some chuck steak in the freezer and a pretty good pantry.
My ideas so far include
- pumpkin and parsip soup
- maybe grilling those capsicums as a side dish
- mashed potatoes and a hearty stew (onions and carrots)
But I am open to suggestions!
I agree with your suggestions but I’d add:
Make a bolognese and stuff the capsicum with some rice.
With rest of the bolognese make a moussaka with the eggplant, zucchini and potato.
Roast them all as prep, then serve with spicy peanut sauce. Except the pumpkin, I’d give that to someone who likes pumpkin.
oooh spicy peanut sauce! YAAS. Lately I’ve been grating a carrot+zucchini and tossing it in the wok with onion, peanut butter, soy and brown sugar. Then toss through some noodles or rice. But peanut sauce on roast veges might be a good change.
And yeah, once a year about this time I go ‘yay pumpkin’ then I eat a bunch and go back to sweet potato. I do like some pumpkin soup, or a pumpkin rissoto.
seed, oil & season the pumpkin with salt, pepper, cardamom and roast cut side down until soft, cool & scoop out meat
sweat dice carrots, celery, onion (season as you go)
add pumpkin
cover with chicken stock & cook
use immersion blender to puree, finish with a little butter
Cardamom pumpkin soup is demanded by my family in the winter
Ooooh…ok this is HAPPENING. That will be Tues/ Wednesday. I will report back
If you don’t have an immersion blender, use care when blending hot food, it needs to be vented or you’ll be wearing hot soup (so will the walls…and ceiling…probably some on the dog too.
Also, grind the cardamom or use a strainer to remove the large pieces after pureeing.
Enjoy!
A Mediterranean vegetable stew, ratatouille, roasted vegetable salad or vegetable curry would make good use of them.
I’ve gone with a bit of a meditarranean stew (mainly because I need to disguise eggplant’s texture!) cooked some white beans, mixed with the eggplant, then did an onion/capsicum/tinned tomato and garlic saute and put it all in the oven. Might roast a potato on the side too.
Roasted and peeled the red and half the green capsicum and mixed with chilli oil and balsamic vinegar as another side.
Those ingredients would work well in a vegetable lasagne. You’d just need tinned tomatoes, butter, milk, cheese and flour for the two sauces and lasagne sheets. Maybe some red wine and herbs as well, depending on preference.
Stir-fry in a wok, with veggie or mushroom stir-fry sauce. Don’t skimp on the ginger. Serve over rice.
I see a great deal of pasta bake - eggplant makes a good sub for chicken there - cassermaroles and other delights
