Sometimes it’s fun to make a smorgasbord meal. Each component stands out on its own and there’s really no theme of flavors connecting them together. I figure since I have the time right now I should enjoy a little bit of kitchen fun. I took my time with this meal cooking throughout the afternoon doing a little here and there. I fully enjoyed myself and I kind of saw it at my last hoorah in the kitchen. I’ll still be cooking up until the baby comes but I’m going to stick with meals that can be frozen to keep stocking the freezer.
I didn’t really have any inspiration for this meal but to make a few things that taste delicious. Cheesy I know. I haven’t made collards for quite some time and they have been looking pretty great at the store. Plus Joshua loves collard greens and he was quite thrilled when he saw me grab them off the produce shelf. I used a recipe I have in the past that includes fresh grated ginger and a bit of cardamom powder. The flavor is mellow but unique. Definitely worth a try.
I did have other plans for the fennel but had a little bit of an issue with the pressure cooker so I cancelled that meal. Long story short my fava beans were too much for it to handle. I still have no idea what went wrong. There was enough water but not too much, a dash of oil, and the heat was on the right temperature. The little swisher top was doing it’s thing and all of the sudden it stopped and then shot off into the ceiling. Both Josh and I were in the kitchen for this and ran for cover. I’m very thankful the lid didn’t blow off. We did have a nice mess of bean residue to clean off the stove and near surroundings. But it could have been much worse so no complaining. Definitely a scary moment though. In the end it all worked out for the best as I roasted the fennel with my delicious olive oil and blueberry balsamic vinegar. I also decided to lightly roast a d’anjou pear with the oil and vinegar too. Together they were SO YUMMY!
And lastly, at this point you know I’m not super into potatoes but fingerling potato salad sounded good. I like to make mine with ricotta cheese and olive oil; plenty of creaminess. For the seasoning I keep it simple using fresh parsley, red onion, Garlic Gold nuggest (fresh garlic would do fine too), celery, and some pecorino romano. Definitely my kind of potato salad! I made this early afternoon so I could eat it cold. To me potato salad is the best cold rather than warm or room temperature.
In the end this was a great vegetarian plate of food, plenty to satisfy my stomach. I know Josh could have used a little extra to fill him up but overall he said he was pretty full himself. If I didn’t make the potato salad I would have made a brown rice couscous salad including the roasted fennel and pears, along with some of the fennel fronds and pecorino romano. Just another ideal to throw out there. Happy Friday everyone!
- 2 lbs fingerling potatoes
- 1/4 cup olive oil
- 1/4-1/2 cup ricotta cheese
- fresh parsley, chopped (as much as you’d like)
- 1-2 tablespoons Garlic Gold nuggets (or 2 cloves fresh minced garlic)
- red onion, sliced super thin (as much as you’d like)
- 1 stalk celery diced
- Boil fingerling potatoes whole until fork tender.
- Meanwhile mix all remaining ingredients.
- Once potatoes are done, drain and chop. Mix all ingredients together and refrigerate until chilled.
- 1 batch collard greens, washed and stems removed
- olive oil
- red onion, chopped
- garlic, minced
- 1 inch knob ginger, grated
- 1 tsp Better Than Bouillon vegetable base
- 1 cup water
- 1/2 teaspoon cardamom
- Boil collard greens for 15 minutes. Drain, cool, and chop thinly.
- Heat up a splash of olive oil and fry the garlic and ginger a few minutes. Do not burn. Add the rest of the ingredients and simmer until the liquid is gone. I like to enjoy these at room temperature.
Roasted Fennel & Pear
- 2 fennel bulbs
- 1 d’anjou pear
- olive oil
- blueberry balsamic vinegar
- Slice both fennel and pear into wedges. Keep them separate.
- Just coat each with olive oil and balsamic vinegar.
- Roast the fennel in a 400° oven for 30 minutes. Next roast the pear at the same temperature for 10 minutes.