That sounds delicious. 
It really is. And this time I made my new favorite salad dressing of oo, apple cider vinegar, honey, Dijon mustard, s&p.
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3 posts were split to a new topic: Food site spam
Summer Vegetable Melange, aka I’ll Never Have the Recipe Again
A couple times a summer I make a large batch of, well, something that looks like this:
I never take notes, measure, or even really plan, so one batch never tastes the same as another.
BUT … this latest batch is pretty much perfect. As in, I’d like to make it again, so here’s my attempt at recalling what all went into it and in what order:
- Onions (diced and slivered), garlic, leeks (diced and slivered)
- Small can of tomato paste (maybe Hunts?) and end of a tube of tomato paste (Cento?)
- Zucchini and yellow squash, shredded, medium dice, and very thin half moons
- Large eggplant, diced (should have peeled)
- Large can of tomato sauce (Cento) and maybe 1/2 of the can of water, maybe more
- Bag of frozen corn (16 oz) and bag of frozen green beans (also 16 oz)
- Kidney and navy beans
- Onion and garlic powders, red pepper flakes, salt, lots of nutritional yeast (maybe a cup? less? Dunno)
- Cooked down and refrigerated for two days
- While reheating browned 2 lbs of Field Roast Italian sausage, torn into chunks, and stirred that in
Served over Jiffy vegetarian cornbread with shredded parm.
Had intended to add some kale and shredded cabbage, along with tomatoes, but the 6-quart pot was brimming.
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At my house that would be called Robert Food.
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Be still my heart. That looks out of this world.
@robert in my house it’s called “kitchen sink” as “everything in it but…”
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Wait, did you make the pappardelle itself, too???
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I did! Btw the boneless lamb shoulder is from 99 ranch in Westwood. Love that i can walk in and get that at a good price. Good quality too.
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I’ve been buying fresh lasagna pasta and cutting into pappardelle sized slices. Really good stuff.
I’m really glad to see that cookbook is in French…so I’m not tempted to buy it. LOL
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Now THAT is a brilliant idea. 
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LOL. I’m a true elderly person and, honestly, have started looking for short cuts in cooking That is one that I don’t think sacrifices a thing. It cooks in minutes. And I use it with Kenji’s bolognese that takes all day to cook!
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Which one?
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was that question for me? the bread is the same one from the baking post
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Oh sorry. I don’t bake so never even look at that. So you’re talking REAL bread. Thanks.
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Inspired by IG. Burrata with frozen shaved tomato pistachios, olive oil, balsamic and good maldon sea salt. Actually very tasty and easy to make. Had to shave a lot more tomato after the first bite. Nice refreshing different way to have salad.
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