Vege Out

Vege Out

Posted by Loulou on Aug 11, 2015 | 6 comments

Or in, as the case may be with mama searching frantically for vegetarian recipes for the step-grandkids because she wanted to cook for them during their week-long stay. (Is that a zucca I’m sniffing, or a cucumber? Better read some gardening books.)

Well, all I can say is, she came up with some doozies and I am GLAD to be the recipient of small samples of the following:

Smashed Potatoes

Tomato Tarte (thank you, www.French-Word-A-Day.com)

Tian de Courgette (one of mama’s favorites especially since she has the Squash from Hell in her garden, and oh, so pretty)

Sautéed Eggplant with Rosemary and Honey (thank you, Zeidlers, restaurant owners in Los Angeles)

Risotto of Bay Scallops

Penne con Asparagi (pasta with asparagus

Cold Zucchine Soup

Gazpacho Salmorejo (gazpacho with almonds)

Vegetable and Shrimp Curry and Chapati plus condiments

Pasta with Artichokes and Mint

Pasta alla Romana (a fresh tomato and basil sauce)

Pasta al Pesto (fresh basil, garlic, olive oil and pistachios)

Well, I could go on and on but I think what I’ll do is just give you a short, sweet rundown of each so that if you have any vegetarians (or a great garden!) in your life, you might benefit from having access to very quick and easy recipes.

Some of these may have been in past blogs but not as thoroughly as I’d like to give them to you. Mama even looked into making her own kibble for me, but we (note the use of we, paleface!) have not had the time nor inclination lately, what with all the visitors.

So here’s the first:

Smashed Potatoes

Boil 1 pound of washed new potatoes in salted water, skins and all, for about 20 minutes until soft. Pour out the water or use it for soup and with a heavy wire whisk or potato masher, crush the potatoes while they are hot, but do not mash into a pulp. Sauté 2 cloves of garlic, chopped fine (NOT FINELY!) in 2 tablespoons each of butter and olive oil, along with some chopped rosemary, for a few minutes. Do not let the garlic brown. Toss the butter mixture with the smashed potatoes and put the potatoes in a flat oven-proof dish. Sprinkle with olive oil and bake at 225C/400F for about 15-20 minutes until potatoes are crisp and browned.

You will LOVE these crunchy potatoes and you might try this with sweet potatoes, too. They will be a little softer, but they are so, so good!

Is this why I need to drop a gram or two?

Nah. Potatoes are a vegetable!