So...I went a little bit crazy and made all of the recipes this month. I don't plan on making a habit of this, but we do eat a lot of vegetables and I was very excited to try out my new cookbook. Overall, Paul and I both think that this cookbook is a winner. One recipe didn't seem to work (likely my fault), but all of the other ones were relatively easy, came out well, and were interesting takes on vegetables. I also find it so helpful that the recipes are written in weights. I've owned a kitchen scale for a while now, and once you get used to it it feels so much easier than getting out the measuring cups and spoons. It's less dishes to clean, too! I do keep needing to look up the celsius-fahrenheit conversions for the oven temperatures, but I'm starting to know those by heart as well.
The first recipe I made from the book was the Roasted Aubergine Boats. We had them for a Friday night dinner along with cod in coconut curry sauce (I used this recipe but replaced with yogurt with coconut milk) and my very favorite Baked Spinach. The boats were good, but nothing spectacular. They were quick and easy, though, and I could see making them again later this summer when eggplants are in season.
I wanted to make sure that we had plenty of vegetables to go with all of the butter, so with the galette I made Stir-Fried Cauliflower and the Greek-style spinach from another one of my favorite vegetable cookbooks. I LOVED this cauliflower. I think I could have eaten the whole bowl myself. I loved the spices, the jalapeno, and the sesame seeds. It was also relatively quick and easy. This is definitely something that I'll make again.
I usually try to avoid things that feel trendy, but I love the tapas/small plates/mezze style of eating this is so popular right now. It can be a lot of work, but it's always fun and interesting to have a whole bunch of small things to eat. One night I added some grilled asparagus, pita, and halloumi cheese to four of the smaller vegetable items and called it dinner. The most substantial part of the meal was the Quinoa with Courgettes and Onion. I've taken French and am familiar with a lot of the English vegetables names (like aubergine) but Courgette was one I had to look up. I was pleased to see that it was zucchini. We enjoy zucchini, and in the summer when Paul and our CSA both grow it, I'm always looking for more ways to use up zucchini. This was a quick and easy dish that we both enjoyed. I (stupidly) forgot the pine nuts in the toaster oven.