I can't tell you how many evenings I simply have a bowl of vegetables from the garden for dinner. Tonight it was roasted beets and fried potatoes. Last night, carrot ginger soup. I don't really crave the summer BBQ'd steaks and burgers of the past like I used to. Not since I've planted such an extensive vegetable garden.
Of course, come winter, all that will change as I launch into stew mode, but for now it's roasted beets, vegetable soups, tomato salads and fresh pasta primaveras.
I pulled about fifteen carrots from the ground. Washed, peeled and chopped them, and tossed them in an oiled skillet with one chopped medium-sized onion, a dab of butter and 1/4 Tsp ginger. Once the onion turned translucent and the carrot softened, I added the broth, seasoned with salt and pepper and let it simmer for about ten minutes before pureeing it in my Cuisinart. That was it.