and a partridge in a pear tree

   Off to Produce junction this afternoon, yes with Minnie in tow, a great spot behind the store for her that runs along a wide creek, shrubs, trees and wild flowers. Took a good amount of lilac flowers the other day making a nice natural bouquet. I love weed arrangements.

   I usually have a list of a few things I need and then browse the aisles for great buys or ideas waiting to be made. Today broccoli rabe was on sale and so for the first time I’ll be making that, looking forward since I love trying new things and expanding on the old.

    So the list goes 1 broccoli rabe, 2 pounds rome tomatoes, 2 lbs multi colored bell peppers, 1 bunch celery, 3 pounds rome apples, 6 red grapefruit, 5 pounds yellow onions, 3 large italian parsley and a partridge in a pear tree. This was a small take and I still need one or two items but a good base for the week. It will all be gone soon.

   I ate salads for a long time, hard to keep up with them, left overs are not a huge hit. So one day I found a recipe for a roasted fennel and artichoke heart bake by Martha Stewart. It was soooooo good. That’s how it all started with my gigantic veggie casseroles, thinking that layers of roasted vegetables could never be bad. I was right. Some are just good and others are worthy of writing down the combinations and I’ve found of late, it’s all in the roast, at least 400* and an hour to 1 1/2 does the trick. The onions get caramelized and the flavor compliments and overlaps are delectable. I use seasoning, spices and herbs fresh from the garden and even use the shrunk wrapped ready to be trashed veggies from Giant sold at a reduced price. Depending on what I get decides the direction of the casserole but none are bad, here today and gone tomorrow.

   Right now I have a night shade with eggplant, tomatoes, peppers, onions, zucchini and parsley with fresh oregano, lemon juice and some sea salt. Delicious. The one I just made even more delicious is a kale, green apple, broccoli, cauliflower, onion and edamame with coriander, celery seed, lemon juice and sea salt. Wicked good. 

   
   Here’s what Martha did and like everybody who cooks I’ve used it with all kinds of change ups, always great, how can you go wrong with fennel and artichokes?? I have another for a swiss chard, curry top of the stove I’ll post, same deal, super as written and super with your own touch. I wonder if I could make ice cream better for me if I roasted it with the vegetables, talk about rocky road.


http://www.marthastewart.com/874406/roasted-fennel-and-artichoke-hearts