Bye-Bye Bounty, week 19: Oven-roasted veggies with pasta and edamame
I can’t believe it’s September. I mean, seriously, this is just nuts. I feel like the summer went by in one sweaty blur. And it kind of did.
For you first-time CSAers, we’re getting to a great transition time. This means you’ll still get some summer favorites like tomato and basil, but they’ll be offered with things you can get in the fall like fresh greens, winter squash, potatoes and fruits. It’s a really great time for local food, no matter where your preferences lie.
Last week we got a nice group of fruits and veggies that are perfect to eat alone or to use as a topper on something else: Edamame, bell peppers, frying peppers, grapes, apples, pears and cherry tomatoes.
Honestly, we were eating the leftovers from next week’s Delicious/Nutritious for the first portion of the week because what I made for our photo shoot apparently can feed a family of three for five days. Look for it in next Monday’s GO!
So, we didn’t really cook with our CSA goodies from Rolling Prairie until Wednesday night.
But what we did cook was something new and different (take that rut-loving brain!). The hubby and head chef thought it would be fun to roast some new potatoes we had with the peppers we got from Rolling Prairie and eggplant we picked up at the Lawrence Farmers’ Market. We mixed them with spinach pasta noodles and topped the whole thing off with Rolling Prairie edamame we’d boiled.
It was DELICIOUS.
I’m sorry the recipe isn’t more exact, we were just totally playing around with it.
Oven-Roasted Veggies with Pasta and Edamame
2 pounds new potatoes, scrubbed and halved
Bell and frying peppers, chopped
Slim Japanese eggplant, sliced into ¼-inch rounds
Pasta of choice
Preheat oven to 450 degrees. Coat the bottom of a glass lasagna pan with a bit of olive oil and add the potatoes. Put in the oven for 10 minutes.
Meanwhile, get the water boiling in two separate pots, one for the edamame, one for the pasta. Add the edamame and pasta to their separate pots when the water is boiling. Cook according to directions. (If using CSA edamame without directions, boil for 3-4 minutes in the pods.)
When the 10 minutes are up, add the eggplant and peppers and a bit more oil if needed. Stir in salt and garlic (be conservative, you can always add more when it’s done). Put it back in to roast for another 20 to 30 minutes, stirring occasionally.
Meanwhile, drain the cooked pasta and edamame.
The veggies are finished when the potatoes are cooked.
When all the pieces are finished, layer pasta, veggies and edamame in a bowl. Top with balsamic vinegar and more salt and garlic if desired.
What’d we get this week?
Pears, cucumber, peppers, arugula, spring mix, cherry tomatoes, eggplant.