twelve ounces salad mix
two fennel bulbs/fronds
three large beets
bunch of scallions
head of cabbage
pound of green beans
two pounds fingerling potatoes
one summer squash
I love beets. I tried some raw thin slices on greens but ended up with some thunder down under. So the rest were roasted. Did I mention that I love beets?
Fennel is new for us. I decided to caramelize one bulb by slicing it very thin. It looked sort of like fried onions. I used coconut oil rather than butter, but I wish I'd gone with the butter. Next time...
The scallions were sliced and placed in the freezer. The green beans were steamed here and there and eaten within a couple of days. A few potatoes were a side dish, some were a potato salad and the rest are awaiting their torture. The summer squash was chopped and added to a stovetop "lasagne" meal that I made up. It wasn't pretty, but it tasted good. The cornflowers were pretty but flavorless. I suppose the same could be said about many pretty things...
Lastly, I grill-roasted half the cabbage to eat with cod. Next time I'll hide some minced garlic in it's ruffles and add a squeeze of lemon, drizzle of olive oil and sprinkling of sea salt. We ate the other half of the cabbage in some fish tacos. Cabbage and fish, it's what's for dinner.