What Vegetable do you Love?

Series: Produce Box, May 12, 2010 Deliver; Published Blog 8

An important change occurred in my relationship with food, I have a better strategy in understanding the forged relationship where my brain, taste buds, and stomach have to meet. I constantly refresh my brain with nutritional data from food documentaries, books, and health websites. This leads me to creating recipe ideas using various ingredients that my taste buds will find interesting so that my stomach is satisfied. A catalyst is the major change is the transforming from processed and convenient foods to cooking with raw ingredients.

Think for a moment about how you would start making water into soup. You would want in the end flavor and satisfaction of filling comfortable full. A recipe provides the avenue in the of starting with raw ingredients to ending it with a meal. Then as you accomplish a good blend then you can additional nutrients or vegetable flares. There are two vegetables: sweet potatoes and fava beans in my produce box deliveries that provide additional nutritional value for my body. Although these vegetables are really good to eat there's been much difficulty in finding their niche in my recipes. At last I figured a good one out... it includes using both of them with a vegetable I love- potatoes!

I share with you my latest recipe:

Pan Roasted Tater Medley

2 T. extra virgin olive oil

8-10 cubed Klamath pearl potatoes

½ c. chopped sweet potatoes

½ c. minced fava beans

1 diced spring red onion

2 tsp. chopped garlic

1 T. worcestershire sauce

¼ minced cilantro

Salt & Pepper

Add the cubed potatoes to the heated oil. Add in the sweet potatoes, fava beans, and spring red onion. Cook for about 7-10 minutes. Then add in the garlic, worcestershire sauce, cilantro, and season with pepper & salt to taste. Cook and stir until vegetables are tender to taste.

Seasonal Vegetable Substitution

No sweet potatoes on hand- try ½ c. chopped Nantes carrots

No spring red onions on hand- try using a shallot or onions.




A common thread in most of my meal creations is the of planning ahead. Consciously think about what can be made now to save time later. Here's a technique as camping season is approaches. I would like to introduce some charcoal barbecue recipes.



Sausage Packet

In the mountains every resource needs to be used to its fullest potential. This can be made the night before for breakfast. I cooked this while also prepping dinner on the grill.

Place your raw sausage meat onto a sheet of aluminum foil. Fold it in half. I would suggest wrapping it a second time to secure it.

Place it on the grill and let it cook. Flip it a couple of times to allow even cooking on both sides. It takes about 20-30 minutes to cook up the chub.



Breakfast Pizza

This recipe is really simple and totally tasty. In the woods, I like to bring along a ready made pizza crust. Find your favorite brand or try pita bread.
For this recipe here's the steps I take while I'm surrounded by mountains and pine trees:

Heat up your grill.

Grab the aluminum foil. Cut and pull about the size of the pizza crust. I like to make mine about 4-5 sheets thick for a little sturdiness and reduce burning on the bottom.

Add a layer of tomato paste onto the crust.

Next arrange on the cooked sausage.

Heat-up your frying pan to scramble about 5 eggs for medium size pizza. Under cook the eggs but not runny. Then spread evenly over the sausage.

Optional: Sprinkle red pepper flakes

Finally add the cheese.

Place the breakfast pizza in its aluminum foil pan onto grill. Place on the top. Come back and check every 5 minutes to rotate.
It will be done cooking as the cheese melts, eggs are cooked and then bottom has slightly brown.