Pumpkin & Pomegranate

I get a CSA box, and I also find myself wandering aimlessly through the farmers markets pretty frequently. Rarely do I have a recipe when I go, and I don’t ever know what my CSA box will have it it until the day it arrives. So usually I just pull random things out of the fridge at night and see what I can come up with. I like recipes, I do, but I don’t like feeling tied to them and can be a fairly intuitive cook.

Last week I had some golden beets, carrots, onion, and zucchini from my CSA box, and I bought a bunch of kohlrabi from the farmers market and came up with these. There really isn’t a recipe per se. I just cut them up, toss them with some olive oil and then roast on 425° F until “done”. Now that could mean anything to anyone, but I like my beets a little caramelized. Oh and I also added some heavenly Ellie Bluebell rosemary sea salt to the Kohlrabi-onion pan….delicious!

Roasted beets & carrots

Roasted Kohlrabo and onion slices

The zucchini was similar, but I also sprinkled the slices with some shawarma seasoning.

Trifecta

Last night I put the rest of my CSA box goodies to good use (1 baby bok choy, 1 onion, some green beans) and then added 4 blueberry peppers, 2 cloves sliced garlic, and some squash blossoms I got at the farmers market. I had never had squash blossoms before, and I think that people are missing out when they stuff them! They are so delicate and have this lovely mild-asparagus like flavor. I highly recommend that you just sautée them in a little oil, garlic, and onions next time. Just so you can really taste them. I often like simplicity so that I can really taste each ingredient. I did top this dish off with vegan Parmesan, and it was wonderful.