When the children were small we ate 'veggie' much more often than we do now, and this particular dish became a firm family favourite.
At this time of year I go to Haddock's and pick whatever is ready to be eaten. After being cleaned and prepared they are lightly cooked until just 'done'.
The whole lot is then fried in Olive oil, Garlic, Parsley, and some Butter, then when nearly ready it is given a good sprinkling of Cumin, a squeeze of Lemon juice, and salt-n-pepper. I sometimes also add a tiny tin of red Kidney Beans (as below).
This is 'virtuous' food, feel good food, food that you could give to a Buddhist Monk.
It also happens to be de-bloody-licious.
I can almost smell it - yummy!!ReplyDelete
It was really good.Delete
I like the look of that. Might do something similar soon. xReplyDelete
The Cumin and Lemon juice just give that little 'lift'.Delete
This looks so good.ReplyDelete
How wonderful that you can just pick the fresh veggies and use them.
cheers, parsnip and thehamish
It's now that everything starts to pay-back. And before long we'll have Tomatoes too.Delete
Nature is kind; you give, it gives back.ReplyDelete
I never thought of adding cumin and lemon. I will try it - I learn a lot here.
Greetings Maria x
The Cumin and splash of Lemon juice make an otherwise rather ordinary meal into something quite splendid.Delete
Looks fabulous...bet it tasted good.ReplyDelete
Every time I make and eat this, I'm always surprised by my own reaction. It makes meat-eating almost superfluous.Delete
You have given me an idea for tonight's meal…thanks…though I shall have to buy all my veg, and they won't be as fresh as yours!ReplyDelete
The luxury of a small veg' plot.Delete
We used to eat this in the 1970s with a nice helping of brown rice. I must do it again.ReplyDelete
We used to eat it in the 1970's with home-made unleavened wholemeal bread.Delete
..baked inside a goat skin .Delete
We lived with a bunch of Macro-biotic (?) fellow students. That was all they ate.Delete
Am staying with my sister at the moment while our husbands drive around France ..... We had a very similar meal the other night and it was delicious ..... Cauliflower, aubergines , tomato purée, almonds mixed with rice, spelt and pearl barley. XXXXReplyDelete
Still a bit early here for our Aubergines. We have peppers almost ready, and large green Toms. The nice thing about this type of meal is that it alters with what's available.Delete
That DOES sound good! Yum yum.ReplyDelete
Cheap, easy, and delicious.Delete
Mmmmm that looks wonderful!!ReplyDelete
Adding the red beans gives it color and protein. It looks delicious.ReplyDelete
A good balanced meal, I think.Delete
I try to do vegetarian every other day, I'll definitely try this one, it looks delicious!ReplyDelete
We usually do Veggie Wednesdays, but more and more we do Veggie Fridays as well. I think I might follow your example, especially as we have plenty of vegs in the garden.Delete
That looks perfect! Most of our meals do centre around whatever meat we are having, but this is an excellent accompaniment. My vegetable garden is not yet producing anything (too early for Ontario). -JennReplyDelete
Normally speaking I would think of what meat first, then think about vegs later. But I'm coming round to thinking more in terms of vegs as a meal in itself. However, I'm not giving up meat altogether; life wouldn't be the same without Turkey for Christmas or a roast Chicken on Sundays, etc.Delete
I'm joining the chorus praising your fry up inspiration. This is the season when all sorts of vegetable begin putting on their show.ReplyDelete
I've just checked and I do have some cumin seeds and a lemon. I'll improvise a bit with my veg selection, using what is still left from Wednesday's farmers market visit. Tomorrow will be another market day, so I can freshen up the supplies.
Delicious! It's also blueberry season over here, just to add another color to dinner.
I always use Ground Cumin for this, but seeds are bound to be good too.Delete
Looks delicious! My husband says that in order to be virtuous it needs some bacon or chorizo.ReplyDelete
I tend to agree with him; two of my all time favourites!Delete
I never tried cumin on vegetables, i shall try it.ReplyDelete
It's good Yael; you'll like it.Delete
One of our local cafes does this kind of thing Cro and then puts it in a dish, covers it with a Blue Stilton Sauce and scatters crumble mixture over the top. It is beautiful.ReplyDelete
Oooh, that sound really good. I might try that next time.Delete
Lovely grub !ReplyDelete
We used to do something similar and add it to some pasta as a tasty meal on camping holidays when we only had a one ring stove. Cook the veg, cover and keep warm while the pasta cooks and combine.
I also bought a very similar plate at a vide grenier recently for 50c.