After my visit to the produce auction on Friday, I came home and started cleaning out the fridge. As I’ve stated, I hate wasting ANYTHING, and I had a few things in the fridge that were at the “cook me or toss me” stage. Of course I chose to cook!
I had eggplant, yellow squash, leeks, mushrooms, broccoli, peppers, yellow cherry tomatoes, and half an onion that all needed my immediate attention. So the leeks got paired with potatoes for delicious leek and potato soup. Some of the eggplant was planked and grilled with Italian herbs for a quick side dish, or a panini sandwich later. A few of the yellow squash were charred in a cast iron skillet and tossed with roasted almonds in a turmeric and honey glaze before being finished off with fresh parsley. The rest of the eggplant and squash were roasted (along with some carrots) in the oven and then combined with those cherry tomatoes, broccoli, and some fresh green beans into a big pot of vegetable soup. The mushrooms, peppers, and onion all got sauteed in olive oil and garlic until caramelized and soft. It will end up being an amazing condiment/topping for hamburgers or steak in the next few days.
The eggplant planks couldn’t be easier. Slice in thirds, salt to draw out the water. Pat them dry, and then brush with olive oil. Sprinkle on Italian seasoning and pop into a grill pan. Turn them over once you get those awesome marks, and then finish with a drizzle of garlic infused oil at the end.
I modified the squash from Aarti Sequeira’s recipe on the Food Network. I didn’t have hazelnuts, and I had more parsley than cilantro. PLUS butter isn’t Paleo, so I used coconut oil. It turned out delicious and beautiful!
My leek and potato soup recipe is from my man Alton Brown. Again, I skipped the dairy since it isn’t Paleo, and you know what? I didn’t miss it at all. I added thyme to my potatoes and leeks, and when I fired up my immersion blender, the soup ended up perfectly creamy and smooth. I didn’t miss the cream or the buttermilk at all.
I built the base of my veggie soup by sweating onion, garlic, and celery until soft, and then adding those yellow cherry tomatoes and salt until the tomatoes “popped”. I then used the immersion blender again (reason number ONE THOUSAND why my husband is the best ever… I LOVE my immersion blender) and made the base smooth. I added a quart of organic, free range chicken broth, a can of diced tomatoes, a bay leaf, thyme, and some salt. I had cubed and roasted some yellow squash, eggplant, and carrots in a 400 degree oven until they were a little tender and browned a bit. I added them to the soup broth along with the broccoli and some fresh green beans. Simmered on the stove until the veggies were all soft… the soup is really flavorful and sweet. It’s like a little bit of leftover summer in a bowl!
So, now my fridge is a little cleaner, I didn’t have to throw out anything, and I’ve got food prepared that I can heat up quickly and eat while on the run. Plus, my wallet is happy! No waste, and no need to pay more than I have to by eating out. My dad is going to be so proud when I tell him. Of course he’ll want to come over for dinner and that’s fine too.