I know summertime is for grilling or eating cold salads. We do plenty of that. But my oven comes in handy to shrink the mounds of produce I can't help but collect. I joked with Yancey that 50% of my time is Fridge Maintenance. Jenga Fridge--if you take one thing out, the whole thing collapses. Until we find a bigger or second fridge on Craigs List, what to do with the pounds of zucchini, giant leaves of kale, cauliflower florets, and bulbous tailed onions hogging all the real estate?!
Turn your oven to 425 and let the magic begin.
I brought home a beautiful bunch of onions from Joe's Garden (Bellinghamsters, do you know what an amazing treasure this place is?). Of course I had no use in mind for them, and before long they started irritating me, the tops wilting, the bulbs flopping everywhere. So I coarsely chopped them up, threw them on a cookie sheet with olive oil and salt, and roasted them at 425 for about 10 minutes. They emerged soft, oily, charred in places, and perfect for mixing into everything I eat this week--sandwiches, eggs, burritos. And this guacamole.
Other ways to use your oven in the summer:
- Cauliflower florets with sumac, sesame seed, oregano, salt, and olive oil
- Strips of pepper (much easier than roasting the whole pepper and peeling it)
- Zucchini sliced lengthwise into 1/8" strips with salt, pepper, a bit of lemon juice, and olive oil
- Kale chips
- Roasted bok choy, a current favorite
- If you're lucky enough to have excess tomatoes sitting around, cut them in half and roast them at 200 for 10 hours. Heaven.
Roasted Onion Guacamole
Big handful fresh cilantro
1 small clove garlic
1/2 seeded jalapeno
1/2 tsp. salt
4 ripe avocadoes
juice of 1/2 lime
1/2 c. roasted onions
With a mortar and pestle, smash the cilantro, garlic, jalapeno, and salt until a paste forms. Add avocadoes and pound until desired chunkiness. Add lime, roasted onions, and more salt or lime to taste.