In between cramming cardboard boxes full of my belongings, I made a big pot of chili and a double batch of pico de gallo the day before moving. After the long day that followed, I threw a housewarming party that featured a homemade meal. Hearty, satisfying, and personal, it was the perfect way to feed my the friends who volunteered to help and introduce myself to my new roommates. And it doesn’t get more PRACTICAL: easy to make, the flavor only improves after a night in the fridge, economical, vegetarian, gluten-free, and interactive (bowls of mix-ins like cheese, sour cream, and bacon pieces allow every palate to be satisfied). Another bit of gold: mix pico de gallo into some mashed avocado and presto, fresh guacamole.
Pico de Gallo
- 4-5 diced tomatoes, cored and seeded
- 1/2 diced red onion
- 2 big cloves minced garlic
- 1 diced jalapeno
- 1/4 cup chopped cilantro, stems removed
- juice of 1 lime
- salt and pepper, to taste
- Drum roll, please:
Combine all ingredients.
For the inaugural post on this brand-spankin’ new blog, it made sense to share the latest manifestation of my main source of sustenance: the throw-everything-left-laying-around-the-kitchen-into-a-really-hot-oven recipe. The components of this mixture are based entirely on the season, what I find at the green market, and sales at the grocery store. Usual suspects include some kind of squash, something green, and a variety of root vegetables. Eaten as omelet/fritatta filling, in soups, or in grain or green based salads, this mix is the base for nearly every meal I eat for the following several days. Flexible, seasonal, economical, easy, healthy and delicious… in short, Ideal.
butternut squash, acorn squash, zucchini
bell peppers, onion, broccoli, brussels sprouts, asparagus, mushrooms
sweet potatoes, Yukon Gold potatoes, carrots, beets, turnips, parsnips
Herbs (preferably fresh, but dry will do: thyme, rosemary- be creative!)
Vinegar, citrus juice, or wine
Heat oven to 450°
Prepare the veggies: wash, peel, trim, and cube/cut into bite-sized pieces
Toss with a glug of oil, vinegar, seasonings
Spread on foil-lined sheet pans for easy clean-up
Roast until tender