Tuesday, July 08, 2008

Sweet summer produce

As I sit here typing, a rich chocolaty aroma has begun to permeate my apartment. Yesterday as I was walking through Traders Joe's I was nearly felled by an intense craving for something chocolate and chewy. Brownies! I needs dem now!!!!! I was unable to assuage the cravings beast last night, so I am taking care of it this morning. Gluten Free Pantry Truffle Brownie mix, here I come.

Until these darlings come out of the oven, I will share with you my recent cooking adventure.

Summer is a wonderful time in my life. Summer vacation! No school. No responsibilities. Tons of time for reading. Tons of time for cooking. I have started hitting up the farmers markets in the city. Local produce and products just seem better. Although, sadly, not cheaper. Oy. About a week ago I snagged a small batch of asparagus and a jar of sun gold tomato preserves. That's correct, tomato jam. Sun Gold tomatoes are heirloom cherry tomatoes known for their incredibly sweet flavor. I have tried it on toast, crackers, tortillas. Then I tried it with veggies.

There is a local fruit and veggie market near my apartment. The produce is not usually local, but damn is it cheap! I was digging through my fridge last week and
realized that I still had potatoes and yellow bell peppers from the market. Hmmm... red potatoes, yellow bell peppers, and fresh asparagus. What to do? It was an uncommonly chilly summer day and just shy of July 4th. Since I was heading out of town for a wedding, and therefore would miss out on all the BBQs, I thought I would make some typical BBQ foods. Chicken sausage with chicken and Gouda. Oh my yum! Veggies, roasted to perfection.

Sun Gold Glazed Roasted Veggies

One small bunch of asparagus cut into 1-2 inch pieces
1-2 yellow/red/orange bell peppers, sliced
4 small-medium red potatoes cut into 1/4 inch slices
olive oil
salt & pepper
2-3 heaping teaspoons of Sun Gold preserves

Preheat over to 450 degrees. Put all chopped/sliced veggies into a large zip lock bag. Drizzle with olive oil. Season with salt and pepper. Add 2-3 teaspoons of preserves. Seal the bag and shake to distribute. Spread veggies on a cookie sheet and place in the oven. Roast in oven until veggies are soft.

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