The one downfall of receiving my CSA (Community Supported Agriculture) delivery every week is that summertime is so jam-packed with activities that it's all too easy to let my kitchen become a fresh food graveyard. Take this last week for example- between work, baseball outings, barbeque's, beach volleyball, trivia, dinner with friends, a street festival and a day long canoe trip, there wasn't time to play with the organic produce delivered to my door.
The zucchini, eggplant and potatoes were all looking a little worse for the wear. It was a use them now or loose them to to the freezer for stock moment. My mind churned for recipe ideas as I cleaned off the signs of neglect. Roasting the eggplant and zucchini with the potatoes for a vegetable hash brown side dish was a easy decision, but it felt dry and in need of a sauce.
The wind sent my strawberry plant peaking in the window corner as if looking longingly at the hash. Perhaps a very simply berry dressing could work, at least it was worth a shot.
The wind sent my strawberry plant peaking in the window corner as if looking longingly at the hash. Perhaps a very simply berry dressing could work, at least it was worth a shot.
It is a little strange, but fun at the same time. The hash is a lovely mix of roasted vegetables and the strawberries give it just a little Fat and Happy summer sweetness. Overall, a fun way to use up produce, if you can remain in your house long enough for the roasting time.
Fat and Happy Food Blog Tips and Techniques: Try different fruits in place of the strawberries; I think blueberries could be a great option here.
Vegetable Hash with Strawberry Vinaigrette
1 large zucchini, diced
1 eggplant, diced
1 small onion, diced
2 large garlic cloves, minced
about 20 fingerling potatoes, cut in fourths
1/4 cup fresh parsley, minced
1 tbls fresh oregano, minced
2-4 tbls olive oil
salt and pepper
Preheat the oven to 400 degrees. Place all the veggies and herbs in a roasting or cake pan. Drizzle with olive oil, salt and pepper; toss well. Bake until all the veggies are well roasted with some charred edges, tossing often. It took about 1 hour for mine to be as roasted as I wanted.
Remove from the oven. Serve with a drizzle of the strawberry dressing.
Strawberry Vinaigrette
This is a super simple, loose recipe, have fun with it. 1 cup sliced strawberries
2 tbls sugar
squeeze of lemon juice
scoop of Greek yogurt (optional)
Let the strawberries and sugar macerate for at least 1 hour. Blend with a squeeze of lemon and scoop of yogurt (if using). Use as directed above.
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