Wednesday, October 7, 2009
The box today came with a surprise -- corn. It's OCTOBER! And a winter squash, on top of the two I already had. Plus a load of greens, on top of the bok choy I still had leftover from the trip to the Super 88 a week and a half ago. (Those bok choy are pretty resilient!) What to do?
It's time to kick off roasted vegetable season!
Peel and cube the squash into large bite size chunks, and get them roasting in a thin coat of olive oil at about 350.
After about 15 minutes, add one ear of corn (roll it in the oil already in the pan, and add some butterflied bok choy, also rolled in the pan. And add 5 or 6 cloves of garlic -- just toss them in.
While those are going, get some quinoa in the rice cooker. I like to use the regular yellow quinoa, with about 1/8 red quinoa, for a little visual interest.
Keep checking on the veggies. The bok choy were the first to finish up, so I pulled them out, put them on a large board, and chopped them roughly. Then the corn, cutting the kernels off the cob, and finally the squash and the garlic. They all went into a large bowl, with some salt and pepper. That's it, and then squirt in the soft roasted garlic, stir around and serve with the quinoa.
The squash and the corn had enough flavor and sweetness to carry the dish, with little surprises of roasted garlic every once in awhile. Susan wanted a little more "something" and added a touch of soy sauce.
I find the combination of roasted vegetables and quinoa goes well for a meatless meal, with the quinoa providing the protein component. I love how the orange veggies add color and sweetness, whether they're squash, yams, or carrots. And potatoes are always great -- and I have a drawer full of them thanks to Enterprise. Or, if you want some meat, add a sausage to the roasting pan (just one's enough) and add to the mixture.