One of the question’s that I often get asked as a chef is “what do I cook with all these veggies from the CSA box?”. It’s a VERY common question, not only asked by CSA members but often by my OWN neighbors who send me a quick text to say, “what can I do with _______?”
A produce box is an invitation to try something new with the same techniques that one is accustomed to. Many home cooks are used to sautéing, roasting, pan frying or grilling techniques, and these are keys into making every bit of those veggies make a performance at your dinner table. Yet, there DOES come a time in which you may have some odds and ends in that box that you are unsure of how to use and this is where I encourage you to think of fine dining.
You know it as fine symmetrical foods, not a lot of portions, but purposefully placed ingredients on a plate that when eaten, each bite has a symphony feel, all coming together in harmony and balance. So much so, that you are really enjoying the meal and not so much for the sake of eating, but it brings you joy and happiness.
It’s not often that many of us eat out that way, so I encourage you to give this recipe a try. It’s a way to gather ingredients and highlight them individually. For this recipe, I used the beautiful bounty of roasted veggies followed by previously cooked millet.
CSA Box Dinner
Equipment
- Sauté Pan
- Sheet Pan
- Cutting Board
- Knife
- Tongs
Ingredients
- 1 each zucchini quartered
- 1 each eggplant quartered
- 4 each okra pods thinly sliced
- 1 pint cherry tomatoes halved
- 1 4oz lamb chop (or protein of choice) sear and rest
- 1/4 cup olive oil (or oil of choice)
- 1 tbsp garam masala powder
- 1 cup cooked millet (or grain of choice)
- Salt and Pepper to Taste
Instructions
- Prep all the vegetables and add to sheet pan.
- Season veggies with garam masala powder and salt and pepper (to taste).
- Drizzle HALF of the oil onto veggies and using hands, toss to incorporate seasonings and oil to veggies. Roast for 30 minutes.
- Heat saute pan to medium heat, add a little oil to bottom of pan. Season chop with salt and pepper and sear on both sides for 3-4 minutes. Remove from pan and rest until vegetables are ready.
