We haven’t used our oven all summer. Maybe once, on accident, early in the summer, when I forgot that using our oven=a 95 degree kitchen. But the nights have been getting cooler– it was 45 the other morning when we woke up– and so last night I decided to roast up a bunch of our CSA gems. I roughly chopped potatoes, cauliflower, and broccoli, put them on two separate baking sheets (the potatoes needed a bit longer to cook), gave them a dollop of lard (leaf lard that I, a mother of two, personally rendered, no big deal) & a generous sprinkle of salt. I sprinkled garlic powder on the potatoes when they came out.
We ate them right off the pans with some quickly stirred together mayo+mustard+honey (delicious, creamy, honey mustard sauce in an instant!). And that was dinner. You could fry an egg or make some cheese toast if you wanted a little more protein, but we didn’t and all lived to see another day. And Will loves dipping things into any kind of sauce, so he loved it. (Inspired by this wonderful book, I’ve been trying to make vegetables the backbone of our meals these days. Doesn’t always happen, but when it does, it’s good.)