Winter share, third pickup, and food for Shabbat

[magid]

• two pounds of potatoes (some fingerling, some not)
  
• a pound of carrots
  
• half a pound mix'n'match collards and kale (I chose all young lacinato)
  
• a celeriac
  
• a pound of Hakurei turnips (not as pristine white as usual)
  
• half a pound of mesclun
  
• four heads of garlic
  
• a small head of cabbage (I chose red)

It's just me this Shabbat, and not getting the infusion of veggies until right before candlelighting left me with a somewhat empty fridge and underinspired. I went to Trader Joe's to get chicken, and found that they're stocking the amazing eggplant-garlic spread again! This is wonderful stuff, and I quickly decided to celebrate by using a jar in this week's meal. It's a one-pot casserole, which I can augment with sauerkraut, pickled beets, pickled red onions (all of these are completely prepared), or possibly an apple-jicama slaw. The casserole itself is a permutation of slow-cooked (Empire organic) chicken and rice, adding diced sweet potatoes, chickpeas, and the eggplant-garlic spread. There was just barely room enough for the water, which kept me from futzing with it more (I thought about raisins, pine nuts, preserved lemons (except I'm out), or some form of greens (ditto).).

Comments

[lucretia-borgia.livejournal.com]

Oooh, thanks! I picked up a jar of the eggplant-garlic spread a while ago, but no one but me here likes it on bread (philistines!) -- didn't occur to me to put it into something. What fraction of a jar did you use against how much chicken?

[magid.livejournal.com]

I used the whole jar with a smallish chicken (I got the smallest one I could find at Trader Joe's, so it would fit in my casserole). I also use it with pasta, or on polenta rounds (with some roasted veggies and/or cheese), on pizza, etc.