Like the average omnivore, I partake of only a small fraction of the edibles in my ecosystem. (By “ecosystem,” I mean QFC.) In particular, while I eat a lot of vegetables, there are plenty of them that I pass by time and time again, and those that I do make tend to show up in the same forms repeatedly. Like this:
- Asparagus: Roasted with olive oil, S&P.
- Brussels sprouts: Halve, brown, braise in stock or water.
- Carrot: Roasted (baby). Sliced and sauteed with butter, cumin, ginger.
- Cauliflower: Slice, roast.
- Cucumber: Salad to go under pan-roasted salmon.
- Zucchini: Slice into coins, brown, toss with grated Parmigiano.
I can think of few vegetables that I routinely prepare in more than one way, and plenty of vegetables that I almost never buy–and I’m not talking about Good King Henry, Iceplant, or Lizard’s Tail, all of which I learned about on Wikipedia’s list of vegetables. Possibly someone made them up.
No, I’m shy when it comes to eggplant, spinach, winter squash, sweet potatoes, and even lettuce. I have a lettuce-related plan, so I’m going to start with winter squash. My usual complaints are that it’s too sweet and too hard to prep. But I have a butternut squash on my counter, plus a recent Fine Cooking recipe for sauteed cubes of butternut squash which looks like it might have enough caramelization and acid to overcome my first objection, at least. I’ll report back.