“To know enough’s enough is enough to know.” Tao Te Ching, translation – Ursula K Le Guin
I’m on my carrot kick wedded to my clean out the fridge adventure. I’m also exploring my taste buds. OMGoodness, this could get interesting or weird.
For my carrot kick I picked up some carrot slices at the grocers, stopped to talk to the lady who was bagging, and headed home to explore the fridge. Of course, the carrots went into the oven with chopped onion and some sliced celery. The celery had been living in a green bag for a few weeks and was still beautiful.
DETOUR – If you haven’t discovered the magic green bags that keep produce fresh until you come to and realize you have fresh produce to use, you ought to look into this amazing product.
Also in my fridge, wanting my attention, was a Beyond Burger (Feb 15) along with some olives and capers and Thai coconut curry sauce. I sensed a great lunch forming.
Roasted veggies, see above picture
1/2 bell peppers strips. These were from the freezer and sautéed in a bit of ghee
3 T sliced green olives
1 T capers
1/4 Thai coconut curry sauce
Whatever else inhabits the fridge
Sautee Beyond Burger in hot pan, three minutes on each side. Sauté the pepper strips in ghee, toss in the roasted veggies (the carrots, celery and onion) along with the sliced olives, the capers, and the Thai coconut curry sauce. Sauté until heated through.
Serve your glorious veggies along side the Beyond Burger.
The olive and capers gave this dish a slight tang and reminded me of something Spanish. The Beyond Burger was great, even without a bun and bacon.
Tomorrow I’m meeting a friend for lunch and the other Fridge Fragments will have to wait for another day. I think I just invented a new food term – Fridge Fragments. High Five!
Loveya – The Grandma
Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.