During my recent trip to Scottsdale, AZ, for work which included a day trip to Sedona and enjoy the ridiculously amazing weather and the gorgeous red rock landscape with my very sweet Filipino aunty of a cubicle mate, Lourdes. If you’re following my gastrogasmic adventures on the accompanying Facebook page you’ll have seen some of the incredible meals from that trip.
My lunch at SaltRock Southwest Kitchen in Sedona, AZ
One of those meals followed me home when, a few weeks ago, Lourdes showed me that she had attempted to make these roasted sweet peppers we had ordered for lunch at a small resort in Sedona. She shared one with me and regardless of what they say about food always tasting better on vacation it’s very difficult to mess up oven-roasted mini sweet peppers. The one thing she hadn’t been able to get was the aioli. I was so inspired that I decided to stop by the Aldi that just opened up down the road (bringing back some fun memories).
Goat Cheese Stuffed Mini Peppers, from Foodfanatic
My own method for cooking up these little babies is to
Toss with (very little) avocado oil or olive oil,
sprinkle with some coarse salt and fresh ground pepper,
You can also add a sprinkle of garlic powder if you want a little extra something,
Roast on a baking tray at 400 F for 20-30 minutes turning about halfway through (fair warning I like them lightly charred so adjust the time as desire).
Simple right? And unlike some other roasted vegetables these taste really good on their own with very little help. But if you’re looking for something to go with them you can mix this aioli up:
Crush 1 large clove of garlic into a small bowl,
Add about a teaspoon of lime juice and a teaspoon of harissa,
Mix in a heaping spoonful of mayonnaise (or I use vegenaise) and an equal amount of sour cream.
Alternatively, and I’ve done this a couple of times, you can just use a butter knife to cut through one side of the pepper and put about a 1-2 teaspoons worth of goat cheese and just consume that heck out of those babies!
Most of us have done it. We promise we’re going to have more vegetables and then end up eating one of this post’s featured featured items. Avocados, eggplant, bell peppers, okra…. oops. Guess I should go back and ammend that earlier post about okra…
I’m gonna go with the saying about if three people agree on a defninition it is one. If you agree with me that we’ll call these guys vegetables and Jesus knows what I mean in my prayers when I refer to them as vegetables that should count, right?
So to round up this *POW!* of veggies we’ll end with the fruit that dreamed of being a vegetable (and one I just happened to have way to many of this summer): The Tomato.
Avocado and Heirloom Tomato Toast with Balsamic Drizzle
Caprese-Style Stuffed Tomatoes with Balsamic Reduction
Roasted Tomato Soup with Broiled Cheddar
Roasted Tomato Salsa
Tomato Cobbler with Cornmeal-Cheddar Biscuits
Burrata with White Wine and Garlic Sauteed Tomatoes
I can’t remember which retelling of the classic Persephone being dragged down by Hades to his underground kingdom but it was probably some seedy romance that tried to fill in the gaps of the storyline while enforcing the somewhat lingering fad of the whole dominating man being too proud for his own good but actually having a cuddly center that just needed to be loved by some “headstrong” woman with amazing hair and the ability to forget how headstrong she is when in the presence of the sulty dark god of the underworld. But enough about my bedtime reading for now. Whichever book it was talking about he ghostly gardens of the underworld. Of plants that mimic those above ground but requiring no sunlight to grow. When I look at steamed cauliflower I always think that it looks like the ghost of broccoli. Or maybe the vegetable garden fairies just spilled some bleach and human are all like “Ooooo!”.
Either way (because these are both valid option as to why cauliflower is the way it is), cauliflower is an interesting vegetable that has recently taken on new heights. It has the unique personality of being rather bland in the flavor department but being able to take on a rariety of textures depending on how it’s prepared. While some of the attempts at making cauliflower cool clearly fall short of the goal I’m impressed with the way that it manages to take on new flavors easily and holds up to some experimental treatment. So far one of my absolutely favorite dishes is from Woodlands, a vegetarian Indian restaurant with a buffet on the weekends that could make a lover of deliciousness die with happiness. Not sure what it is but something like battered and fried florets then mixed with other sauteed vegetables in a sauce. I really do need to find out what it’s called.
But in the meantime here are some other forms of this ghostly source of nutrients that I thoroughly approve of.
The hand of God has a green thumb and I’m pretty sure that’s why okra is the absolute best. I know some people claim to hate the “texture” but usually they’re referring to the way the okra has been cooked. Personally I haven’t met an okra dish I haven’t liked and I’ve had one made with okra powder that makes a sort of green gelatinous goo. I was maybe 4 or 5 years old and was being dragged along through the Sahara while my parents were off doing work “in the field”. And then again with “callaloo” in Haiti. It’s been a good life when you can enjoy one of your favorite vegetables across continents.
I’ve only recently started cooking okra for myself but not because it’s difficult. It’s not always available and when it is here’s usually a family friend who makes it for me. “Spoiled”. I know.
So without further ado, here’s just a few of the ways I know I like o eat okra as well as a couple I still need to try.
Grilled Okra with Red Curry-lime Dressing
Spicy Okra Pickles
Roasted Okra (aka. Seared Lamb Chops with Blood Orange Sauce and Roasted Okra with Chili Oil)