Roasting Veggies

Having this beautiful variety of produce from our CSA farm box has put me in the mood. I was able to spend a full day in the kitchen creating, eating, and sharing. I made cherry walnut scones with the cherries in the box. These were brought on by reading a beautiful passage in The 71/2 Deaths of Evelyn Hardcastle by Stuart Turton that describes a character eating a scone that is dripping with butter. I decided then and there that I was going to make scones, and I didn’t even finish the chapter before I popped out of bed to make these delicious pastries.



After I got the scones in the oven, I felt I was on a roll and started to chop and roast a variety of vegetables. Once they were roasted I had a conversation with a friend on the best ways to incorporate them into a meal. I had some chicken tenders that had thawed out and I marinated them in paprika, balsamic vinegar, olive oil, kosher salt, garlic powder, onion powder, and freshly ground black pepper. I got some pasta boiling and pan-fried the chicken after an hour-long soak. Once everything was just about together, I tossed the veggies in the pan with the chicken to get to know each other, and worked up a butter sauce.


Around that time we were ready for dinner, we popped a bottle of rose and mixed the pasta directly into our large saucepan to get the meal on the table.


Being able to spend a day in the kitchen creating is something I love more than anything! I am so grateful for the inspiration that has hit this week.



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