Almost 3/4 into January and how is your new beginning into 2018 looking so far?
Back in the sweltering, blazing summer of South Africa, Gen, my long-distance and long-standing partner in food
grime crime has decided upon a spring dish to usher us into the theme of a new beginning for this month. Now I should have featured this a day right after we post 2 weeks ago like I always would, but this time I couldn’t.
But just because I couldn’t (at that time), does not mean I wouldn’t! Besides, new beginnings could happen at ANY time of the year, right? So there is still hope – any excuse to stretch this one out.
Like me, Gen too had a little of rough time figuring this one out. Who’d have thought this theme would be so difficult to crack! So, after her attempt of dumplings as weapons of mass destruction, Gen made this:
Veggies, veggies and lots of veggies! In her worlds:
Now, it’s not spring in South Africa. It is summer. Sweltering, blazing summer, but all of these veggies are available here and I do love spring, and the idea of using these veggies that represent a new season. Plan B worked out well. Hallelujah! I really loved the idea of roasting a wide array of delicious, colourful vegetables, mixing them with butter and cream, topping with parmesan. It’s a creamy dish, but because it also uses a variety of vegetables, it’s bursting with flavour too.
I think it’s a nice interpretation of theme, don’t you think? That’s quite a clever way to spin this with spring vegetables currently in season. The best part of this is you’ll only need 15 minutes to cook everything. Voila!
If you haven’t check out her recipe yet, I dare you to. So please, pop over to one of my favourite cooks around for Gen’s Pasta Primavera’s recipe. It comes with a nice little story, too!