Tuesday, September 18, 2012

Post-frost fun!

We got a hard frost Sunday night - tomatoes, basil, peppers, eggplant: zapped!
Pat + I picked pretty hard on Saturday and Sunday to grab up winter squash, heirloom tomatoes, and other precious veggies that don't like it cold. 
week 8 at TMCC: basil, parsley, brussels, okra, peppers, eggplant, tomatoes, radishes, arugula, mixed greens, leeks, and kale
But some things LOVE a frost. Carrots sweeten, Brussels sprouts and radishes settle into flavor, and leeks revel in a cold snap. With the cold rain falling down now (and scheduled to keep it up for a while) I think a nice, nutty, warm veggie roast is just what the tummy wants. 

Quinoa With Roasted Brussels Sprouts and Leeks  from gluten free goddess


1 leek, washed, trimmed, sliced
1 lb. Brussels sprouts, washed, trimmed, halved (or quartered, if large)
1/4 cup slivered blanched almonds
1/4 cup plump golden raisins, packed
4 tablespoons olive oil
2 tablespoons golden balsamic vinegar
Sea salt, to taste
1-2 garlic cloves, minced
2 teaspoons dried dill

In a roasting pan, toss the prepared leek, Brussels sprouts, almonds, and golden raisins in the olive oil. Sprinkle with golden balsamic vinegar. Season with sea salt, minced garlic and dill; and toss to coat. Roast for roughly 20 to 25 minutes, stirring at least once, until the Brussels sprouts are tender, and browned a bit.

Remove the pan from the oven. Add in the fluffed cooked quinoa and chopped parsley. Drizzle with fruity extra virgin olive oil, to taste. Add sea salt and ground pepper, to taste. Gently toss to combine the roasted Brussels sprouts and hot cooked quinoa.

(quinoa instructions)
1 cup quinoa
2 cups water
Sea salt, to taste

Add the quinoa and water to a potand season with sea salt, to taste. Cover, bring to a boil, and cook the quinoa until all the water is absorbed and the quinoa can be fluffed with a fork.


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