Tonight I made another almost vegan smorgasbord with all fresh ingredients from the farmers market yesterday. If it weren't for that darn parmesan on the roasted Romanesco, it would be another vegan night.
- Pasta with cherry tomatoes and basil (recipe below)
- Roasted Romanesco with balsamic vinegar (recipe below)
- Corn on the cobb (Boiled for three minutes. It's so sweet it needs nothing on it.)
- Heirloom Tomato Salad with Sweet Onion and Mint
Pasta with Cherry Tomatoes & Basil
This pasta was not mind blowing but it was easy, fresh, and great tasting. Could be made in 20 minutes.
2-3 T olive oil
3 garlic cloves, smashed
1 or 2 pints cherry tomatoes (I used all Sungolds)
salt & pepper
1-2 T fresh basil, minced
1 t fresh oregano minced
spaghetti noodles (1/2 package)
Bring a large pot of water to a boil for noodles. Cut half the tomatoes in half, leave the rest whole. Heat a large pan over medium heat. Add the oil and the garlic. Stir garlic around to infuse the oil with the flavor. Remove all but a few large pieces of garlic. Add tomatoes and cook on medium heat until they start to soften and a sauce starts to form. Sprinkle with salt and pepper. Continue to cook as long as you like (10-30 minutes). Sprinkle with basil and oregano. Add salt to boiling water and cook noodles until al dente. Drain and toss noodles with tomatoes. Serve with a final sprinkle of basil and fresh pepper.
You could serve this with feta, goat cheese, parmesan or mozzarella but it doesn't even need it, especially if you want a vegan night.
Roasted Romanesco w/ Balsamic Vinegar
I had something like this at a restaurant and have been dying to recreate it. Again, not mind blowing but great for a family dinner. I gobbled it up.
4-8 cups Romanesco florets (about 4 small heads)
salt & pepper
Herbs de Provence
freshly grated parmesan
Preheat oven to 400. Toss Romanesco in a large bowl with olive oil, salt and pepper. Transfer to a baking sheet and roast. I cook for 7-10, then toss and cook again for another 7-10 minutes. When it's almost done (I taste test to determine how cooked I like it), toss with a splash of balsamic and sprinkle with parmesan. Roast for another 3-5 minutes to melt the cheese. Enjoy!