When I was young, vegetables never were the focus of the meal. Always relegated to the side, they either were major cholesterol bombs — Cajun-style vegetables tend to be smothered with pork fat and onions, which is delicious, but not exactly heart healthy — or bland and uninspired. My mom never has been fond of spending time in the kitchen and still favors opening a can of petit pois or corn, dumping it into a serving bowl with a big pat of butter, and microwaving until it’s “done.” These dishes were really, truly, nothing more than a side or an afterthought.
But I’ve come a long way, baby — vegetables are more than meat’s wingman! (Look at me. I’m so enlightened!) Once I learned just how good fresh can be, and got a few good cookbooks to guide me, veggies started appearing on my plate in more than a side capacity. In fact, for the past year or so, I’ve been trying to eat vegequarian for most of my meals during the week (though obviously I still love the flesh) just to ensure I’m getting something other than meat and bread in my diet … and I don’t feel deprived at all! It’s hardly news to most of you out there, but it’s a whole new world to me.
With summer’s bounty on display at our farmers’ market this morning, it was nearly impossible to pass up anything at all. And so we came home with gorgeous red and golden beets, a dozen ears of corn, leeks, carrots, zucchini, garlic, onions, and tatsoi, along with a grass-fed porterhouse steak and mini apple pie. I hardly knew where to start for lunch!
We also had fresh vegetarian ravioli on hand from our latest Trader Joe’s run, so I decided to whip up a quick roasted veggie sauce to go with it. The smoky flavors of the roasted red pepper, onions, zucchini, and garlic were smoothed out with a little goat cheese and made for a tasty, light lunch.
Remind me to tell you about my fresh fruit discovery sometime. What a revelation to learn that fruit could be served without a ton of added sugar and in something other than fruit salad form.
As always, click on the pictures for a link to my flickr food photo set.
recipe after the jump
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