Foodly thoughts

[magid]

I stopped at Russo's on the way home, and got quite a lot of veggies. I didn't have a particular list to stick to, and I may have overbought...

So, in an attempt to make sure they don't age too much, the current ideas for preparing them:

Roast the three huge beets in foil.
Sautee the beet greens with onions (now that I have a new 10-lb bag of onions :-).
Carmelize some onions, then make them into sweet potato soup flavored with fresh sage (no idea why I thought of that).
Roast the parsnips with carrots and onions and fresh rosemary.
Make another tray of roasted potatoes and onions with rosemary.
Lots of salad to get through both red and green leaf lettuces, with the tomatoes and scallions.
More caramelized onions, then add baby bok choy and salmon, with a sweet/soy/spicy sauce, and some scallions (not sure where that came from, either).
No definite plans for the mushrooms or garlic, though the latter may enhance some of the roasted veggies.

I'd not been having enough veggies recently, obviously.

Comments

[hrafn.livejournal.com]

Luckily, garlic goes well with (just about) everything :) Surely you won't have problems using it up.

[magid.livejournal.com]

That's true, but there's some who prefer it raw, and others who prefer it roasted or otherwise cooked, so it's not as clear just what to do...


On the beet front: they are the juiciest I've had in ages. Luckily, I managed not to magenta-ize anything that would stain (yet) :-).

s