Our CSA has bestowed an embarrassment of riches upon us this season! And we’re really only just getting cranked-up. Just today, I came home from work to find a box of squash, beets, potatoes, onions, apricots, peaches, and more on my doorstep – and I am absolutely thrilled!
I knew just what I was going to make with several of the above ingredients: A garden skillet supper, which I originally learned about over at Christy Jordan’s Southern Plate blog. This recipe is genius in its versatility: Add a little of this, subtract a little of that, and regardless of what you’ve got at home, you can contour this dish to fit!
In my version tonight, I heated up four veggie burger patties, broke them into crumbles, and then tossed them with two diced zucchini and two small white onions (both from today’s box from Great Country Farms), plus one diced red bell pepper from Mr. Lopez’s stand at the Saturday farmer’s market. Then I added some salt, pepper, chipotle powder, and garlic powder, and finally half a jar of salsa just to add a little extra zing to the occasion!
As the veggies cooked and softened on a low and slow heat, I put a cup of white rice into the rice cooker and got it moving as well. By the time the rice cooker had clicked off, the veggies were ready as well, and we got the show on the road!
Wow! This dish packs a wallop of flavor, in large part due to the blend of vegan “beef” and veggies, and enhanced by the spices and salsa. LeeLee and I both went back for seconds and only too sadly convinced ourselves not to go back for thirds, giving in to better judgment. But that’s OK. We’ve got plenty left for the weekend! There won’t be a morsel left by the time we’re done.
:)