In the midst of packing and trying to remember what needs to be done before leaving, I contemplated my fridge. What to do with all those veggie remains? I couldn't leave them to rot and I couldn't bear to throw them out. So, they're now today's recipe, entitled What to Do with Remains!
There are no set quantities because it depends entirely on what's left in your fridge.
I seem to be on a roasted vegetables kick these days, that's after the stir fry one that lasted for ages. I like the texture and flavor of anything roasted, especially when the leaves become a bit crisp, even charred.
So, here's what was left in my fridge: asparagus, baby bok choy, and fennel. Start by breaking the ends off the asparagus, separate the bok choy leaves, and slice the fennel.
My secret is the olive oil. I totally believe in using olive oil whenever an oil is called for. This time I'm using an extra virgin olive oil flavored with Black Truffle. Just a hint of smoky flavor, great to use when your main ingredient doesn't have much flavor on its own.
Add the extra virgin olive oil, enough to coat the veggies. I also liberally shake on some mixed dried herbs, mix it all up, and let it sit while the oven preheats at 400 degrees F.
Line a baking sheet with parchment paper and spread out the veggies. Bake for 12 minutes or until browned yet tender.
I added it all to a grilled ham steak for a quick and tasty dinner.
However, next time I'll add some color to the plate, probably using carrots, you know the ones -- with the tops still on. Of course, the tops will be off for the roasting. And, I'll try it with some heat next time, possibly sriracha sauce or chili flakes.
Of course, next time, the flavor will be entirely different anyway because the veggies will be a different mixture, too.
I'd like to know what you'd add for color, and also for a touch of heat.
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Writing as Erika Chase -- the Ashton Corners Book Club Mystery series are available on-line or at your favorite bookstore.
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