Ever get home hungry and just wish you had something warm and cooked and ready to go? Sure you could make something quick from the variety of ingredients in your fridge, but what about a one pot saute dish you can throw on and then take care of other items around your apartment and by the time you're done, your food is ready? Sounds good, right? Cleaning, organizing, and cooking all at the same time!
So for tonight's one pot meal I decided to utilize a lot of the bounty I purchased yesterday at the farmer's market in Union Square. So what was in the dish?
Rainbow Kale
Cauliflower
Sundried tomatoes
Fairy tale Eggplant (miniature eggplants)
Tofu
Garlic
EVOO
Sriracha (a Thai hot sauce that blends into dishes really well)
Butternut squash seed oil
Aioli Garlic Mustard
Herbs
Piave
This is a very simple preparation -- dice up all the veggies and tofu, thrown in a saute pan with the EVOO, Sriracha, Butternut Squash seed oil, mustard, salt, herbes de Provence and a garlic clove. Cover and cook over low heat for eight to ten minutes. When the kale has cooked down and the eggplant is golden brown, uncover and let cook over low heat for five more minutes. Grate some Piave over the top for a nutty creamy twist. Once the cheese has melted and is mixed in with your veggies, serve and enjoy with a glass of Cotes du Rhone.
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