Veggie Medley

October 11, 2007 at 3:51 pm Leave a comment

We’re experiencing our first real week of fall weather in New York, which to me signals an alarm to get to the farmers’ market. The last of the summer vegetables are selling out, and soon it will be a winter of breads, cheeses, meats, potatoes and maybe some greens if we’re lucky. In celebration of a summer of colorful food, and as a sort of “see you till next year”, I made a simple yet veg-tastic meal the other night.

It doesn’t look like much, and to be honest I’ve never really been a big fan of vegetable stir fry, but you really can’t go wrong when you’ve got fresh, local, heirloom ingredients to work with.
vegetables.jpg
Start with some veggies. I used yellow tomatoes, red peppers, a perfectly purple eggplant, half a zucchini and a bunch of spinach. You can really put anything in there though (carrots, peas, beans, let your imagination run wild). The key to making the veggies work is cutting them up. Slice some, chop others – a variation in texture really helps people to pick out different flavors and boosts the overall quality and experience of the meal. 

Start a pan with some olive oil on a medium heat, and thrown in the zucchini and eggplant (if you’re using squash, potatoes or carrots they should also go in at this point). Your goal here is to fry them up a bit and get them browned on the outside, so don’t be too gentle with the heat. Then toss in some garlic, let it simmer a bit, and add the tomatoes, peppers and other soft veggies. Season it with salt, some red pepper, a spoonful of honey, about a quarter cup of vinegar, a dash of curry powder, nutmeg and any fresh herbs you feel like throwing in.

When everything is good and hot, lay a serving over a mound of steamy couscous (I recommend getting organic couscous – very quick and easy to make, just follow the directions on the box). Voila.
veggie-stir-fry.jpg
It’s a steamy, tangy, sweet and salty meal that will make you feel healthy and fill you up more than you expect. Even my boyfriend enjoyed it (or at least pretended to).

Speaking of my boyfriend, look what he made for us!
spice-rack.jpg
It’s a pot rack and a spice rack that he made from pegboard. It cleared up so much space from our cabinets that we now have a whole cupboard just for tupperware. And I can even use the spice rack to hang some of my herbs for drying (right now there’s sage, basil, parsley and catnip that I cut from my herb garden).

All of this cooking and kitchen stuff makes me feel pretty good about myself. I recommend giving it a try.

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