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Help me with my "inventory" of veggies

dimsumgirl Jul 14, 2013 01:56 PM

I'm not feeling very inspired today. I have a lot of wonderful veggies but no ideas what to make with them. Here's what I have:

3 fennel bulbs
1 head of purple cabbage
12 ounces sugar snap peas
1/2 pound tomatillos
1 cucumber
3 tomatoes
2 parsnips
2 zucchinis
2 yellow squash
3 carrots
1 onion

Any ideas? Thank you.

  1. monavano Jul 14, 2013 02:00 PM

    Gratin would be at the top of my list.
    I'd do an Italian type saute of the squash, zucchini, tomatoes and onions with Italian seasoning and garlic.
    The cabbage can be slaw. If you don't mind a heavier dish in summer, I'd make sauerbraten in the slow cooker with the cabbage.
    The fennel can be shaved into your slaw, or on a salad with orange. It's also just wonderful cooked-- simple, evoo, s+p.

    1. hotoynoodle Jul 14, 2013 04:35 PM

      it's beastly hot here.

      i'd quick steam and chill the snap peas.

      julienne the fennel, cuke and carrots. toss everything in a citrusy vinaigrette for salad.

      i'd slice the zukes and summer squash into ribbons and saute with butter and thyme. garnish with chopped almonds.

      the onion and parsnip will keep and i don't care for tomatillos, lol. :)

      1. c
        cheesecake17 Jul 14, 2013 06:00 PM

        Fennel and sugar snap slaw with mint and green apple

        Shredded red cabbage with Asian sweet/spicy vinaigrette

        Israeli salad - diced cucumber, tomato, onion with lemon/cumin/olive oil/salt/pepper

        Zucchini/yellow squash
        - grill and serve as a side dish
        - shave into ribbons and make a raw salad with parm vinaigrette

        Carrots-Moroccan carrot salad
        Add raisins, scallions, orange juice, lemon juice, cumin, salt, pepper, olive oil

        1. e
          ePressureCooker Jul 15, 2013 02:54 AM

          As for the tomatillos, sounds like you don't have enough to make sauce, but you could probably roast them and make a green posole soup, for example.

          1. tcamp Jul 15, 2013 06:22 AM

            No peppers? A roasted tomatillo salsa is pretty much always the fate of toms at my house.

            If you don't sauté the zucchini, I like it very very thinly sliced (roasted slightly or raw) and dressed with toasted pine nuts, olive oil, julienned basil, S&P.

            Fennel is really good slowly roasted in a CI pan in butter, to accompany grilled meat.

            Carrots and cucumber could become a quick pickle.

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