I’ve never been a vehement hater of any particular vegetable. When I was little I disliked raw tomatoes but would eat them at friends houses so as not to appear rude. As I’ve got older, raw peppers (or capsicum as I’ve grown up knowing them) are avoided, but that’s pretty much it. I am not what you’d class as a fussy eater.
Being a Vegetarian however has never entered into my psyche. I love meat and sometimes only a Beef Carpaccio or rare Sirloin will satisfy that (Gaucho is unsurprisingly a date-night favourite with us), but we do rarely eat red meat at home (save for the odd Bolognese or Shepard’s Pie). Chicken and Fish feature highly, but as we’ve grown more experimental with our cooking, vegetables do too.
It’s with #januaryjoy therefore that today’s prompt “Have a Veggie Day/Week” comes along. Richard and I are quite good at having meat-free days… thus making sure we get our “five a day” but also to use the contents of our new weekly delivery, thanks to Abel & Cole.
My Mum also, during the summer months, provides us with lots of seasonal goodies from her newly-acquired allotment (she and Dad are under 60 btw) and I love eating these knowing they have been grown from scratch.
Often when it comes to Veg, the simple recipes are the best, letting the flavours you are using shine through. A perennial favourite in our house is this quick and simple pasta dish (one that’s in my memory bank!)
Garlic (as much as you can bear)
Red Chilli (ditto above)
1. Cook the spaghetti according to pack instructions
2. In a (heavy based if you have) pan, add a good glug of olive oil and heat.
3. Add the garlic (chopped) and Red Chilli (finely chopped) and sauté, being careful not to burn.
4. Add the Asparagus (part steamed, using a microwave is easiest) chopped into chunks (I like to use the bigger asparagus for this receipe) and cook until hot.
5. Add the whole lot to the cooked spaghetti and toss.
6. Serve in bowls with a good grating of Parmesan.
Absolutely delicious and so quick.
Cooking veg needn’t be a chore. Visit your local farmers market if you can and always cook what’s in season to keep the costs down, plus you know you are getting the particular veg you are using at its best.
Could you introduce a veggie day/week into your food calendars? It’s easier than you think!
Erin, Love from Cornfield… X