Hiiiii! It’s been about a million minutes since I’ve posted but I’m excited to try something new here today: sharing last week’s menu from our house! Selfishly, I want these weekly menus here because I want to document the memories. IDK why but I remember most things through what I was cooking or eating at the time. So, here we are. Also, I’m including a pretty wonderful recipe for a grilled vegetable bolognese that only a monster wouldn’t love.
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Early August dinners
What we made this week, with notes:
Saturday 7/30/22: Cassoulet on toast with a green salad. The cassoulet was frozen leftover from the winter, when I made a real-deal, legit cassoulet with homemade duck confit and all. Bucket list! The recipe came from Michael Ruhlman’s cookbook “From Scratch” and was completely delicious piled on some toasted, crusty bread. A squeeze of lemon on top and a salad on the side were just right to balance out the richness.
Sunday 7/31/22: Grilled Vegetable Bolognese with garlic bread and a green salad. The recipe is shared below! The sauce freezes perfectly so we were eating this leftover. High-fives to me for cleaning out my freezer last week, I guess!
Monday 8/1/22: Veggie Fried Rice. A Serving Tonight staple in this house and a great use for leftovers!
Tuesday 8/2/22: Grilled chicken wings and sauteed corn and leeks with fresh mozzarella. When I tell you we tossed the wings in the Thai curry sauce from Buffalo Wild Wings, it sounds weird that we paired them with anything involving fresh mozzarella. But, IDK… it worked! We threw some fresh jalapeno and lime juice in with the corn and leeks and lived happily ever after. If you’re in need of a good method for grilling wings, refer to this NYT recipe for Chicken Wings With Gochujang, Ginger and Garlic and use any sauce/seasoning you want. It’s foolproof!
Wednesday 8/3/22: Potato and Leek Top Frittata with goat cheese + marinated red peppers on toast. Leek tops! Eat them. The cookbook “To the Last Bite” by Alexis deBoschnek will show you how; this frittata recipe and the marinated red pepper recipe came from there and were super good.
Thursday 8/4/22: Chopped Thai Salad. We used this recipe from Pinch of Yum and threw in some savoy cabbage and chicken thighs we grilled on Tuesday night while the grill was already fired up for the wings. HUGE fan of this salad.
Friday 8/5/22: Tuna steaks with miso noodle salad. When your friend texts to offer fresh-caught tuna, you say yes. We seared the tuna steaks and dunked each bite in a fiery homemade wasabi-yaki sauce. I also added a miso noodle salad on the side that I think I ruined by adding some of that savoy cabbage from Thursday. What should have been a lovely, creamy noodle dish ended up a sad, watery salad. Boooo. But yay for tuna:
Just for fun, here’s the original menu I wrote out at the start of the week. Didn’t stick to it 100% but still a delicious week. (The food marked for the Inn is what I cook for the staff at my friend’s beautiful Corolla Village Inn❤️)
On to that bolognese recipe…
PrintGrilled Vegetable Bolognese
This grilled vegetable bolognese is my attempt at recreating an amazing charred vegetable bolognese my mom and I ate at chef Ashley Christianson’s Raleigh, NC restaurant, Death & Taxes. It’s smoky, loaded with summery veg flavor, and somehow hearty and light at the same time — a fabulous pasta dish for hot summer nights.
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours 5 minutes
- Yield: 6 servings 1x
- Category: dinner
- Diet: Vegetarian
Ingredients
- 3 carrots, sliced in thirds lengthwise
- 1 eggplant, sliced in 1/4″ thick slices lengthwise
- 2 red bell peppers, stemmed, cored and sliced into two or three large, flat peices
- 1 large sweet onion, sliced into 1/4” thick rings
- 2–4 green onions
- 1/2 a head of cauliflower, cut into 2 or 3 steaks
- 3 ribs of celery
- 1 pint of cherry tomatoes or any tomatoes you have
- olive oil
- kosher salt
- pepper
- crushed red pepper
- roasted garlic puree or 2-3 cloves of minced garlic
- 1/3 C chopped sundried tomatoes
- 1/4 C tomato paste
- 1/2 C white wine
- 1 lb long pasta (I used bucatini)
- reserved pasta water
- grated parmesan
- crispy fried onions for serving (store-bought French’s brand is perfect)
Instructions
- Preheat a grill to medium-high.
- Drizzle all of the vegetables with olive oil and season on all sides with salt and pepper. Grill the veggies, turning them occasionally, until nicely charred. (For the cherry tomatoes, I used a perforated grill pan. You can put them on skewers if that’s easier, or just grill larger whole tomatoes.
- Allow veggies to cool slightly, then roughly chop them all.
- Add both kinds of onions, the carrots, and the celery to the bowl of a food processor and pulse until a coarse paste forms.
- Heat 2 TBS of olive oil in a large nonstick skillet or whatever pot/pan you like over medium heat, add the onion/carrot/celery mixture, a large pinch of salt, and cook, stirring occasionally for 30-45 minutes or until nicely browned.
- Pulse the remaining chopped vegetables in the food processor and add them to the pan with the onion/carrot/celery mixture. Cook, stirring occasionally, until most of the water has evaporated.
- Add a tablespoon or two of roasted garlic puree or 2-3 cloves of minced garlic, sundried tomatoes, and cook for another minute.
- Add the tomato paste and cook 3-5 minutes more. Season with another big pinch of salt and however much crushed red pepper you like.
- Add the white wine, turn the heat to low and allow the mixture to cook for another 30 minutes or so, adding water as needed to prevent burning/sticking. I used about 3/4-1 C of water total. Also, taste as you go and add salt as needed. The vegetables can take a lot of salt, especially as you add water to them. Just remember you’ll be adding salted pasta water and salty cheese later.
- Meanwhile, bring a large pot of water to a boil and season it with salt. Add the pasta and cook until just shy of al dente.
- Using tongs, transfer the pasta to the pan with the vegetable mixture and toss to coat, adding enough pasta water to allow everything to move around easily. Let the pasta and sauce cook together for another minute or two, then turn off the heat, grate in some parmesan, and toss. Serve with extra grated parmesan and crispy onions on top.
Notes
The times and nutritional info noted in this recipe are approximate.
Keywords: grilled vegetables, vegetable bolognese, summer pasta, how to use up vegetables, grilled vegetable pasta, what to do with grilled vegetables
