I had a great harvest of beets at the end of the summer and needed to use up the last cucumber of the season. I found this salad recipe on page 40 of The Vegetarian Bistro. The salad uses lots of veggies, including beets, cucumber, carrot, green beans, and endive. The beets and green beans are cooked, while the rest of the veggies are raw. I enjoyed the mix of veggies, but didn’t like the creme mustard dressing. I also found the salad was missing some heft. I ended up adding pumpkin seeds, which improved it a bit.
This recipe came up on when I was reading the New York Times. It looked so good I had to make it. Plus it can be served over grits. Grits here I come!
The result was kind of mixed. The flavor was very good. And I liked that there were additional veggies rather than just mushrooms. On the other hand, there was way too much liquid and it didn’t thicken the way I think it was supposed to. I’d half the wine and stock.
I bought chanterelles especially for this recipe. They were very expensive. Only after buying them did I realize that they were just meant to be put on top of the stew, not in it. I really don’t think they added much and given the price, weren’t worth it. I’d leave them out next time.
I kept thinking that this would be really good with seitan in it. I might try adding some next time.
Ratatouille with Fennel
Have I mentioned that I love fennel? Or that all summer my garden was overflowing with zucchini? Well in my constant search for fennel recipes and for recipes that would allow me to use zucchini, this unusual ratatouille recipe caught my eye. Well I have to say, it looked better than it tasted. It was fine, but I wouldn’t make it again. The zucchini and fennel were just strange combination along with all the other veggies. Ah well…back to the search.