Re: What sprouts or shoots did you eat for lunch or dinner today?

[Guest guest]

Charlotte - please detail how you prepare the zucchini mentioned below. It is

one of the few vegetables I like, but I really don't know much about cooking. I

need some variety in methods.

Thanks,

Dona

>

> sliced roasted courguette (zucchini) drizzled with olive oil and rioja wine

vinegar.

>

> Charlotte

>

[Guest guest]

Charlotte - please detail how you prepare the zucchini mentioned below. It is

one of the few vegetables I like, but I really don't know much about cooking. I

need some variety in methods.

Thanks,

Dona

>

> sliced roasted courguette (zucchini) drizzled with olive oil and rioja wine

vinegar.

>

> Charlotte

>

[Guest guest]

Oh, please allow me to share with you what I am making as an addition to any

protein I might be serving tonight. (We're having veggie burgers)

Because it's going to be HOT the rest of the week and I want to make something

that will last as a side dish, and it will incorporate EVERYTHING thing I have

growing (except for Brassicas) which I never heat up, I am making my batter

patties.That's what I'm calling them from now on. So easy.

So to make it even easier, I did the prep earlier. In a bowl I chopped up

tomatoes, onions, pea shoots, sunnies (I left the shoots whole), and I threw in

a dash of Chia. I then seasoned with garlic, tumeric and parsley. Tossed it all

together. It's being kept fresh in the fridge.

About 5 p.m. I'll make a batter with 2 cups flour and 2 cups club soda.

I'll throw the whole concoction into the batter and blend well.

In a hot (safflower) oil pan, I will drop them by the spoonful until they are

golden.

I'll drain very well. They will be so colorful. I'll take some and serve with

either yogurt topping or apple sauce (imagine the possibilities).

Now here is where it gets interesting. These things taste better AFTER they are

cooked.

I'm making quite a bit. I will put them in one of my OSO Fresh containers or

Lock N Lock. Whatever is handy.

Tomorrow, I'll take out whatever I wish for the meal. I'll place them in an oven

proof dish, put in my convection oven at 350 for 7 minutes.

I swear they come out as crispy as potato chips.

I'll make enough to do this for a few days.

And over the summer (if I get this down right, I'll make enough for a week.

That way, for the main meal, I'll get all my veggies so I don't have to go into

the kitchen and do stir frys or whatever I normally do.

I might even add a shredded carrot or zucchini the next time. Imagine all those

veggies, nice and golden brown and crispy.

During the winter when it's cold, I do the soup thing but in the summer I want a

fast in and out of the kitchen because I don't have air conditioning. The

convection oven does not heat up my kitchen whatsoever and it heats up food

beautifully.

So I get more bang for my buck. So we'll either have a Garden entre (with a

sprout salad of course), or a veggie burger, or Alan will have some pasta. But

the beauty of this is that I get to eat what I grow ALL THE TIME.

I really never get tired of this. It's just too cool!!!

Melody

So what do the others do with their sunnies and other shoots and stuff?