Fussing in the kitchen, if only for five minutes, is all it takes to ground me, even in a Nashville hot and humid summer. I have to touch food to get my peace.
I need to cut, or chop, or try something new that grew in the ground, such as walking onions, to find my sweet spot
And, on one of the hottest days of the summer, I fussed with the forgotten farmer’s market finds. But, as you can see, not too much fuss. A smattering of mismatched peppers, and a bunch of walking onions came out to greet me from the back of the refrigerator. Peppers can be mixed with some sausage, or thrown into a frittata, but the walking onions were my challenge.
Walking onions are small like the size of large garlic cloves, and I didn’t want to fuss with figuring out how to slice through their smallness. So I turned to my “go to” way of life, roasting. But this is not the typical “roasted” pepper. It’s a slice and roast technique with skins, and the peppers maintain just a tiny bit of crunch. It’s quick and the way to go when you need to play with food a little, but just a little.
The peppers were a sweet batch of various yellows with one lime green bell pepper thrown into the mix. It was something the gardener said accidentally happened.
As far as steak, I used one filet mignon and rubbed heavily with salt and pepper. It was seared on a hot grill to medium rare.
As far as walking onions, I would snatch them up again to roast. They are bite size, roast quickly, and yield a nice sweet flavor.
Tell me, do you have a recent lazy summer meal that brought you “kitchen” happiness?
- Medley of peppers, at least one cup of sliced peppers per person
- 1 -2 bunches of walking onions (substitute regular onion, sliced)
- olive oil
- chopped rosemary
- salt, pepper
- Seed and slice peppers. Peel onion. (Drop into boiling water for 30 seconds and skins fall off.)
- Mix with olive oil, roast for 20-30 minutes.
- Serve with your favorite steak.