November 12, 2014

Fall Food

This easy, delicious meal sprang from three parameters: vegetables, protein, no fuss. Chopped red onion and cauliflower tossed in olive oil and Turkish seasoning (spice mix listed here), roasted for 30 minutes at 400 degrees. Half way through, chick peas tossed in the spice/oil dregs were added to the sheet pan. Done.

Two of my favorite colder weather foods, roasted vegetables and soup. The cauliflower mix was such a hit, I decided to turn it into a soup.
Remember this compost bin monster volunteer plant? Turns out is was acorn squash. Completely neglecting it yielded four small squash.
I roasted three of the squash and pureed their flesh with roughly 3.5 cups of vegetable broth. At the same time, I roasted a pan of chopped onions and cauliflower cut into tiny florets, once again tossed in olive oil and Turkish spice mix. The puree and the roasted veggies went into a soup pot to simmer, along with cooked chick peas and a generous amount of cumin. 
This made a warm, hearty, delicious soup which was even better accompanied by roasted garlic bread topped with obscene amounts of local, hand-rolled butter.

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