Farmer's Market Finds this week include carrots, tomatoes, garlic, fairy-tale and white eggplant, baby potatoes, red and white onions, local raised ground beef, honey, and two different type of tea.
I learned that if I don't prep everything I can right away, I tend to have more food waste. This week when making the lasagna for dinner, I used some of the carrot for the sauce then sliced some as a side dish for Pot Roast and Potatoes the next day. I also cut up the red onion two different ways; one to cook with the ground beef and the other for the next days roasted baby potatoes. I roasted the fairy-tale eggplant as well, but I don't recommend that if you have a texture issue- which I do. LOL. It also takes away from the beautiful purple and white streaking color it has. Next time I might thinly slice this into a salad or use as a garnish somehow, idk. Anywho, I fire roasted these tomatoes very carefully using the flame from my gas stove. If you plan to try it I suggest using good fire proof tongs rotating often and barely allowing it to char because the skin will peel off dropping the tomato innards causing you to burn the crap out of yourself. Don't be that person. Don't be like me.
For dinner tonight I used the other eggplant and some of the local beef to make this here lasagna. Mixed some herbs into the ricotta, used the fire tomatoes, carrots, onion, garlic in the red sauce with some stock, drizzle of white wine and diced tomatoes before blending. Layered with a crap ton of mozzarella and noodles, served with green beans and garlic bread. Done and done with most of the prep for tomorrows dinner ready to go.
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