We go through a health kick from time to time, and I wanted to try a week of only vegetarian food. It didn’t work out, but not for lack of trying.
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Vegetables
Our postings are kind of scattered, but we had this with the Slow Roasted Lemon Chicken. The salad was inspired (ok it could be an attempt at copying) by Chez Papa in San Francisco. I wrapped the beets in foil and roasted them in a 425 degree oven for 45 minutes. Chopped them into quarters and tossed with pesto. S + P and sprinkle on some goat cheese right before serving.
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I wanted to try this warm Provençal Soup Pistou because it utilized so many ingredients that were in our CSA box: knobby carrots, a small but pungent bunch of celery, a petite fennel bulb with huge aromatic fronds, and beautifully irregular heirloom tomatoes.
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Adding natto to soba soup gives the broth a creamy texture and is a great way to introduce someone to natto.
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