Friday, July 23, 2010

Be Prepared

At this time of year, I like to roast a bunch of seasonal vegetables, and use them in different dishes later in the week.  It means one spell of kitchen heat - not fun at this time of year - but makes subsequent days of cooking very casual.  Yesterday I roasted fennel (in a kind of basic gratin) until brown & caramelized, mixed peppers, & tomatoes.  I had the fennel yesterday, & will use the tomatoes tomorrow, in a quick pasta sauce.  Today I used the peppers with butter beans & bacon, along with with plenty of garlic & sage.  This took about 15 minutes max.