I have been slow using up our share this week, and with another pick-up looming tomorrow, I knew I had to get serious with a veggie-based dinner. This morning, I roasted 3 medium eggplant, a couple of shallots, and 7 plum tomatoes (tossed with a bit of olive oil) until they were soft and caramelized. While those vegetables were in the oven, I washed and chopped 2 weeks’ worth of arugula and a huge bunch of swiss chard, then sauteed those greens in a very hot pan and some olive oil (it took several batches). Once everything was cooked through, I packaged the vegetables up together and stuck them in the fridge.
Twenty minutes before dinner, I cooked a pound of whole wheat pasta, drained the water, and then tossed the cooked veggies into the pot as well, with another drizzle of olive oil and some salt and pepper. We topped the pasta with some freshly-grated Parmesan. Fantastic, and no need to make a side dish. My parents and I all loved it, and my produce bins are nearly empty. I’m ready for week 16 of my CSA.