(from 5. 7. 16)
With a fridge full of fresh produce from this week's supply of Homegrown Grocery, I wanted to incorporate the seasonal, fresh vegetables into a creative dish. When I cook, I often first think in colors and shapes, then flavors and textures. Stuff always tastes better to me when it's colorful, so I often make colorful jumbles of dishes. It's a given I'd be using the cast iron skillet, Two bunches of kale, and some radishes.
It's been a low-key Saturday and I had the time & freedom to try something new. I've got a pinterest board full of hundreds of visuals and recipes that inspire me, too many of which I haven't put to any use. Today's improv, however, was inspired by a combination of what I had in the kitchen + this blogpost (discovered via pinterest), + two things I love: olives and feta.
I stopped by the store to get a few other fixings that weren't on hand in the house. If I didn't have time to go to the store or was cooking for more people, this dish could be adapted in so many ways. Different greens, vegetables, beans, or legumes could be substituted for those listed below. Meat could be added, etc. to your liking. Essentially, this dish is a like a cooked salad, a combination of mixed vegetables with a few toppings. The finished product keeps for a few days and tastes good hot or cold. The prep process is simple, and mostly involves cutting, mixing, and patiently waiting for things to crisp & brown just right.
- red bell pepper
- garbanzo beans
- olive oil
Spices: (salt, pepper) (garbanzo seasoning: olive oil, honey, paprika, salt)
Preheat oven to 400 degrees. Wash, cut, & sauté onions, red pepper, radishes, and kale in skillet with olive oil. Medium heat. Drain garbanzos. In a mixing bowl, combine garbanzos with olive oil, salt, honey, and paprika. Place on baking sheet & leave in oven around 15ish min. or until brown & crispy. When cooked, put together vegetables and beans on a large serving tray. Cut olives into pieces. Sprinkle generously atop with crumbled feta. Mix together well so flavors spread throughout. Serves well with warm bread and olive oil.