i was really looking forward to playing in the yard, preparing for the fall, cleaning the garden...
well, my body decided otherwise.
i had this incredible neck pain and crazy headache that kept me up a part of last night, and really slowed me down the past two days.
i finally gathered the courage to drive up to the market today and get some vegetables.
i still had lots of leftover tomatoes, so i decided to make a vegetable pie.
then, a broccoli soup (they were 2 for $1, how to resist), and a leek and potato soup.
the leeks came from the garden, simon had the honour of pulling them out.
so pretty and they smelled so strong and fresh.
the soup is pretty straightforward, although i like to add some very thin slices of potato (partially peeled) after i have pureed it to add an element of texture.
i had some leftover smoked gouda that just begged to go into the broccoli soup. yum. it added richness to it...
there you go, about 15 portions for our lunches!!!
as for the pie, i already had a chive pie dough all ready in the freezer!
then i caramelized some red onion.
had a leftover roasted red pepper. those two went on the bottom of the pie.
then topped it with layers of tomato, patty pan, 1/3 ball goat cheese (Micha soft goat cheese), 1/2 cup grated Chèvre Noire, pine nuts and some breadcrumbs/herb mixture.
the herb mixture is pretty basic and makes the pie extra tasty and special.
I robocouped about 7 croutons (long slices, not tiny cibes), 6 cloves garlic, 2 small bunches of basil, 1 handfull of flat leaf parsley, 1/3 cup olive oil, salt and pepper.
into the oven, 400F, for about 40 minutes. very satisfying for a light dinner.
vegetable pie ingredients
1 1/2 red onion
1 roasted red pepper
3 large tomatoes
a handful of baby tomatoes
2 bunches basil
1 patty pan
handful of flat leaf parsley
6-7 sliced of toasted bread
6 cloves garlic
1/3 cup olive oil
1/2 ball Micha goat cheese (any soft goat cheese will do)
1/2 cup Chèvre Noire (strong goat based cheddar-like cheese)