my farmers market challenge has had me approaching meals from a different point of view. normally, i plan my meals in advance, so i can just buy what i need and avoid waste. at the farmers market, i have to look at what's available and work from there. at supper time, i have to look at what i have and make it into a meal that leaves full meals for later in the week. we really loved this meal that came together at the end of the cycle. it's almost time to replenish the supply, but we're still eating deliciously!
a different kind of roast
potatoes
onion
tomatoes
kale, destemmed and chopped
cheese
i started by cutting my potatoes into smallish pieces and combining them with chopped onion and olive oil. this went into the oven at 410 degrees F for about twenty minutes. the tomatoes were mixed with olive oil and put into the oven in a glass casserole dish…the temperature was raised to 420 degrees F. maybe another 15-20 minutes and the chopped kale was plopped on top of the potatoes. everything was removed about 10 minutes later and topped with cheese. salt it all on the plate…and enjoy!
love,
jane
a different kind of roast
potatoes
onion
tomatoes
kale, destemmed and chopped
cheese
i started by cutting my potatoes into smallish pieces and combining them with chopped onion and olive oil. this went into the oven at 410 degrees F for about twenty minutes. the tomatoes were mixed with olive oil and put into the oven in a glass casserole dish…the temperature was raised to 420 degrees F. maybe another 15-20 minutes and the chopped kale was plopped on top of the potatoes. everything was removed about 10 minutes later and topped with cheese. salt it all on the plate…and enjoy!
love,
jane
