EIGHT Dishes! (And one picture of an ingredient).

I have 8 - that's right EIGHT - dishes to blog about. So far this year I have made 47 vegetable dishes. Unfortunately, there are a total of 93 that I said I would make. I have just inched past halfway there. And, it's the end of the 3rd quarter. I'm going to keep working away at this. We shall see how I end up. Bring on the vegetables!

This is a very delicious "Fresh Corn, Black Bean, and Avocado Saladita" (pg 45). I'm not sure it was really worth it to de-cob corn...but it was totally worth making. Not only was it tasty, but it has protein!
This is a pesto made with Arugula and Pecans. Thus, it is called "Arugula-Pecan Pesto" (pg 5). I must admit, I have yet to taste this. I made it in time to give a majority of it to someone else and have yet to use it with anything myself. I may have to remake this one....though, if stored correctly, the pesto does keep for a good length of time.
This is not actually a recipe. For the next 2 recipes I used fresh mint out of my friend Miguel's garden. I think next year I'll be growing some of my own mint. It was delicious just to smell it!


With that mint I made "Zucchini-Mint Croquettes" (pg 126). I liked the taste of them, but I'm not sure I would want to eat more than 2 or 3. However, they're also fun to make...I must admit, I like to shred zucchini.The other minty recipe was "Southeast Asian-Style Eggplant with Chiles, Red Onion and Mint" (pg 54). I made only about a 1/2 recipe, and that was enough. I would not use this as a main dish, but as a side.
Tomatoes! These were tomatoes that were mostly donated to me by loving congregation members. I had actually been expecting more, but am certainly ok with not having to figure out what to do with them all ('though I do have 2 more recipes). This is "Gratineed Tomatoes" (pg 119). My book club was once again subjected to my experiments...and these were good - but after they sat on the table for a little while they were much less appetizing.
Red onions really really make me cry. It was almost impossible for me to keep working on this dish. But, it still turned out fine. This is really a simple dish with some surprising taste combinations. At the heart, though, is good ole broccoli, my friend. This is "Broccoli, Apples & Red Onion in Honey-Mustard Marinade" (pg 24).
Story time. As an RA in college I was on rounds when I smelled something like Pot. I ended up knocking on the door only to learn that the girls were taking part in a Native American ritual that involved burning sage. Making "Crispy Sage Leaves" (109) brought that all back to me. These were meh...not fantastic, not really necessary, really.

Oh my goodness, this next dish completely redeems the sage leaves. I liked it just as well plain, but putting the sage leaves on top did add something to it. This is "Spaghetti Squash with Carmelized Onions and Crispy Sage Leaves" (pg 108). Mollie Katzen recommends making a double batch - and if this were to be for more than 2 people, I agree. It was delicious!There it is. I hope to continue on this successful streak. I am really looking forward to more squash - and the broccoli dishes that will be coming soon.