As we stay nestled in our homes for a few weeks, many of us are facing the daily challenge of cooking meals. To help us, Chef Can Uslu of Montco's Culinary Arts Institute will be sharing some invaluable tips for making the most of what's in your kitchen.
Q. So, what can we do with all the vegetables we are stocking up in the fridge? Here are some ideas:
- Lightly marinade with olive oil, a touch of balsamic vinegar and herbs and spices then roast them in the oven or lightly char them on the grill. They will make great side dishes or you can chop them up and add to salads! They also make delicious additions to your quinoa, couscous or bulgur wheat salad.
- For green vegetables like broccoli, asparagus, and green beans, you can “blanch and shock” them (partially boil/steam and cool them quickly so they retain their color and crunch). Then lightly dress them with your favorite vinaigrette to serve cold or briefly sauté them with a little butter and garlic as a hot side.
- Another possibility is to make a quick brine and pickle your vegetables!
- Or, you can make rich soups and stews with your fresh produce and freeze them to enjoy them later!
Here's a recipe you can try using some of your vegetables!
Mediterranean Pasta Salad
- 1 lb. pasta, cooked, drained, cooled (rotini, bow ties, penne)
- 1 English cucumber, diced
- 1 pint of grape tomatoes, halved
- 1 bell pepper, diced
- 1 cup sliced pitted olives
- 1 cup feta cheese, cubed or coarsely crumbled
- 1 small red onion, diced
- 1/3 cup red wine vinegar
- 1 cup olive oil
- 1 teaspoon garlic powder
- 2 teaspoon dried oregano
- Salt & pepper to taste
- Combine all of the salad ingredients in a large bowl
- Whisk together the dressing ingredients.
- Combine the dressing with the salad ingredients. Season to taste and enjoy!