We’re a bit over veg’d this week, as we bought mushrooms and asparagus as well as the box, and so we’re starting to panic a bit over what’s left this week, given another box arrives tomorrow. Think I’ll have to cancel next week’s …
Tonight, we looked at the large number of runner beans, and I used half of them thus:
Topped and tailed the beans, cut them into chunks of about – oh – 3cm, I guess, and simmered them for about six minutes. While that was going on, Pete chopped an onion and some garlic, and I sautéd them in some olive oil till soft, then added a carton of passata (sieved tomatoes, for those who haven’t tried it).
Put some fusilli on to boil.
We had half a bunch of parsley in the fridge, left from making a beef stroganoff on Saturday (bad, bad …) – I wouldn’t normally buy parsley at this time of year, but mine has been slow to take off in the herb garden this year. So Pete chopped up the remains and we added it to the tomatoey mix close to the end; added some fresh ground pepper too.
We topped it with grated parmesan, and it was really nice – very simple summer food. It would work with all sorts of veg, I reckon.