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Vegetable centric cooking

Tag: roasted_vegetables

Summer pasta w/ salsa cruda + roast eggplant

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This summer pasta could not be simpler.  Roast eggplant tossed with fresh tomatoes and basil.  Although it is absolutely delicious vegan, it is even better topped with a little creamy Bulgarian feta.  I wish I could make this dish in gloomy January.  If only tomatoes were nice year-round!

Serves 2

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Socca (chick pea pancake)

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I have a few recipes for socca (also known as farinata or cecina), a simple chick pea pancake popular in Italy and France.   There is the traditional baked Bittman version, and the richer fried Ottolenghi version.   I combined the two — fry for a minute in a cast iron skillet to get a crispy base, then bake and broil.   A sheet of roasted peppers, onions and celery makes a delicious topping, along with a scoop of warm cannellini.  Middle Eastern and Indian grocers sell chickpea flour, which is also a useful ingredient for gluten-free or even Passover cooking.   While you are there, get some za’atar and a blend such as Yemeni spice.

Serves 2

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Pasta w/ kale + late summer roast

I love red kale — a little sweeter than green kale, and a little less chewy than dinosaur kale.  This works great with any kind of strong greens — kale, broccoli rabe, chard or mustard greens.   If you roast the vegetables in advance, it is a very quick dinner. When I was a kid, I could probably eat half a box of pasta.   But now I appreciate this dish, which is very toothsome and hearty despite  a small amount of pasta.    You can’t see it under all the vegetables, but I promise it’s there.

Serves 2

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