Thanks to this Indian summer day, I cleaned out the garden during breaks from defending my goal from a fierce 4-year-old soccer fanatic. The result was a huge harvest of lost carrots, beets and greens hiding below grown-over tomato plants. I cooked the lot of it for dinner, which means you get 4 recipes for the one.
ROASTED TOMATOES
Any kind of tomato, sliced if it’s big and whole if it’s cherry tomatoes (green tomatoes work great)
Salt and freshly ground pepper to taste
Olive oil to drizzle1 onion, diced
3 cloves garlic, diced
Heat oven to 425 degrees. Spread veggies out evenly with salt and pepper to taste and drizzle with olive oil. Use oil liberally so there will be lots to soak up with your bread. Roast for 25 minutes or so, until lightly browned. Serve with warm bread.
WHOLE WHEAT HERB BREAD
3 cups whole wheat flour
1T yeast
1t sea salt, plus a bit more for the top
Handful of fresh herbs (I used oregano)
2T olive oil
1 cup warm water
Add all ingredients to the food processor and process until it sticks together. If it’s too sticky, add a bit of flour. If it’s too dry, add a bit of water.
SAUTEED GREENS AND EGGS
1 onion, sliced
5 cups chopped greens
1 can beans (I used black)
5 eggs
1T butter
Salt and freshly ground pepper to taste
Saute onion in butter until lightly browned (about 5 minutes). Add greens and saute until soft. Add beans and salt and pepper. Add eggs, one at a time, and stir until fully cooked.
ROASTED BEETS AND CARROTS
4 medium beets, peeled and chopped
5-8 carrots, peeled and sliced
Olive oil to drizzle
salt and freshly ground pepper
Preheat oven to 425 degrees. Bring 1 cup of water to a boil and add veggies. No need to have enough water to cover the veggies. They’ll steam. Remove and strain after 10 minutes. Toss with olive oil and salt and pepper. Roast for 30 minutes.
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