Fall is coming but not quite yet here...
Stalls at the market are starting to show the transition, with the first squashes appearing, while tomatoes and other summer produce are still keeping strong. I was lucky enough to find some amazing San Marzano Tomatoes, a variety known for its sweetness, at my Local Market (at my usual Italian produce vendor La Tercera). I also walked home with the first spaghetti squash, a gem lettuce, some herbs and a discovery: white pomegranates.
White pomegranates, aside from being quite still-painting pretty, are deliciously sweet, even though they lack the "pomegranateness" of their pink sis, which I also got for comparison.
So Meatless Monday was very centered on this last Farmers Market run. The spaghetti squash was roasted whole, with a few holes poked through the skin, at 450F for about 45' (until soft to the touch, and a little charred). It was then cut into halves, deseeded and the flesh was scooped out and left to cool down. Once cool, the flesh was mixed with a few tablespoons of the sunflower buds spread/pesto I recently posted about, a small jar of butterbeans, a bit extra oil, the juice of one small lemon, a couple tablespoons parsley, salt and pepper.
With the San Marzano tomatoes, I kept things simple: simply sliced along a diagonal, with some finally chopped chervil, salt and pepper.And finally, I prepared a quick gem lettuce, avocado and pomegranate arrangement. Nothing complicated or fussy, but an ever happy combination.
So it was, a nice, low prep. plate for a quick dinner, with lovely flavors and lots of nutrients. And for a sweet finish, real edible gems: Muscat grapes :).
By the way:
- You could replace the butterbeans with chickpeas or navy beans if you are unable to find them.You could also replace the sunflower bud pesto with any type of pesto of your preference.
- I liked chervil on the San Marzano tomatoes but of course, other herbs (parsley, basil, etc) will be great too.
- This plate is gluten-free and dairy-free but will not be low in FODMAP.