Posts tagged olive oil

It’s cold, it’s rainy, and I’m tired.  I also have virtually no groceries in the house.  Now I need to be a little creative.

Here’s what’s in the fridge:
Spaghetti Squash
Zucchini
Carrots
Garlic
Artichokes
Tomato sauce
Garlic Mushrooms
Caramelized onions
Grape Tomatoes

These grape tomatoes are grim looking.  They’re wrinkled and dry, so what better way to use up than roasting.  Preheat your oven to 325F, put the tomatoes on a baking sheet.  Drizzle with olive oil, salt and pepper.  Roast for 30-45 minutes or until somewhat dry.

Grape tomatoes drizzled in olive oil and seasoned. Ready for roasting.

Cut the ends off the squash – carefully.  Cut it lengthwise, and scoop out the seeds and pulp.  Place it on a microwave safe plate cut side down, and microwave on high for 7 minutes.  Remove when done, let cool, and with a fork, scoop out the strands of squash.
Place a few garlic cloves and olive oil into a small pan or pot.  Cover, or nearly cover the garlic with oil.  Heat over medium low heat for about 15 minutes.  Do not let burn.  Remove when garlic cloves are soft and golden brown.

Shread carrots and zucchini, or cut into spaghetti like strips with a mandoline.

Cooked spaghetti squash, julienne zucchini and carrot

Heat your tomato sauce in a pan, add carrots and simmer briefly.  Add zucchini after about 2 minutes.  Simmer 30 seconds, and add precooked mushrooms, roasted garlic.

Heat up a little butter in a pan, toss in the squash, season.  Sautee to reheat.  Add your ragout.  Garnish with basil, confit garlic, roast tomatoes, and garlic oil.

Spaghetti squash and vegetable ragout, confit garlic and roast tomatoes

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