You know that rule about not going to the supermarket hungry?

[Subtle_badger]

What about going to the greengrocers 36 hours fasted?

About 1/3 has gone into the peperonata, about 1/3 will fill the crisper but the last 1/3? 😱

I've added a picture of the peperonata. I've never made it before: how am I doing? Tiggerr TheTabbyCat

And a picture of peperonata coddled egg.

[Minniewinny 5 stone Maintainer]

All of it is healthy and unprocessed.. You could possibly make an extra 3rd to freeze? (If it freezes well?)

Enjoy your colourful haul... 😊

[Subtle_badger in reply to Minniewinny]

I made the peperonata with 1kg of peppers. Some is going to the freezer already.

Oh, I have parmesan and anchovies. Maybe the cos lettuce will become a caesar salad?

[Minniewinny 5 stone Maintainer in reply to Subtle_badger]

Sounds good to me! 😋

[TheTabbyCat Administrator 10 kg]

That looks great to me! I'd pop round but my eating window's closed!!😭😄

[Tiggerr]

Looks peperonatary to me

[Hidden]

Have you eaten the cabbage yet? Can’t beat fried cabbage & bacon with a sprinkling of harissa, or fajita spices.

[Subtle_badger in reply to Hidden]

What cabbage? I only see pasta!

[BrynGlas]

It looks great, I will have a go myself!

[Subtle_badger in reply to BrynGlas]

Based on this recipe:

amp.theguardian.com/lifeand...

Use tinned tomatoes if you have them. I cooked the bejesus out of beautiful, vine grown roma, and realised I would have got the same result by opening a tin that cost a quarter the amount.

[Craftyperson in reply to Subtle_badger]

Isn't hindsight a wonderfully thing? LOL

[BrynGlas in reply to Subtle_badger]

Oh yes, I would be using the tinned tomatoes and possibly a little tomato puree too. I will only be making a small amount, this full recipe would last me a while I think!! LoL

I wish I had sowed peppers this year too now, got 11 tomato plants growing though!! Some sungold too, my very favourite cherry toms, along with more everyday ones.

[Biomet Visitor]

Hello Subtle Badger, what a wonderful selection of veg! You could make a low calorie coleslaw from that little group with yogurt instead of salad cream/mayonnaise, and peppers instead of carrots. I see you have asparagus amongst your 1/3. Wonderful! You could have that 3ways ie shaved down the length included in a salad, blanched in water for about 5mins with a poached egg (done to your liking), then cooked in a grilled pan for a few mins (again done to your liking). Cooking asparagus this way brings out the ‘nutty ness’ of the vegetable. I could go on but I think I’ll stop there.

Do enjoy what you have! Liking the peperonata, by the way. 🙂

[Subtle_badger in reply to Biomet]

Thanks biomet.

I'm LCHF, so I may make a coleslaw (good idea!), but I will happily toss it in whole egg + olive oil mayonnaise made in my food processor. Oh, and after making the peperonata I don't have any peppers left 😂

The asparagus are very young and tender. I will probably drop them onto a hot, dry griddle until they are black in parts, but still crisp, and anoint with lemon juice and s&p 😋

Though maybe a poached egg on top, soft so I can dip asparagus in it like soldiers.... 🤔

Thanks!

[Biomet Visitor]

You are most welcome Subtle Badger. 🙂

[Craftyperson]

That's a good haul there and pepperonata looks good. Maybe freeze other 1/3rd

[fizz1987]

That looks ssooo good .. mmm

[hellobeaut]

Looks good! In the north of Italy (not sure how they do it elsewhere really) we put also courgette and aubergine in our peperonata, which may help reduce the sugar per portion? I love it hot, cold, warm, with chicken... one of my faves and this is the best time of the year to have it!

There is a bar in my village back home where on Sunday after church, with your aperitif, they slice a piece of bread put some peperonata and a piece of cheese and grill it as a mini pizza/bruschetta and offer it to everyone who goes there to have a pre-Sunday-lunch drink... brings back memories! Hope to be able to go visit soon

[Subtle_badger in reply to hellobeaut]

I would call peperonata with 🍆 and 🥒 ratatouille, which is a French (Nice) dish. I am not surprised the Italians make something similar.

[Subtle_badger]

I have been alternate day fasting since before this shopping trip (my last greengrocer visit, I am going again on Sunday), but to my surprise, that's increased my consumption of veggies and reduced my food waste.

Yesterday I looked at the remainder of this - quite a lot - in my veggie drawer and thought "how much of this is going to be edible on Sunday?" (I fasted Saturday). I didn't know, so I ate up: a huge bowl of tomato and cucumber salad, later 2 bowls of my cos lettuce not-Caesar salad, and coleslaw with dinner. If I had been eating every day, I probably would have postponed eating most of that until "tomorrow", and have thrown out most of what I had eaten.