Pan Seared Goodness

As far as fresh vegetables grown in England go, we’re in a bit of a dry spell. February and March are generally not the most exciting for locally grown produce. But what can be grown can still be delicious. It just takes a little bit of imagination and a lot of other food to serve it with 🙂

Last week, I cooked up a couple of simply seared wild salmon fillets, some nutty brown basmati rice, and a whole slew of fresh veggies easily roasted in the oven for an hour. But I opted for all local stuff that was light and, well, different, rather than the usual stodgy veg that you imagine would be roasted. Red onions, garlic (lots), celery, and cauliflower were all chucked into a roasting tin with some olive oil, salt, and pepper, and okay a red chili that certainly isn’t grown here this time of year. What can I say, we needed the spice! Roasted cauliflower is delicious. Roasted celery is… interesting.

This isn’t worth typing out as a recipe, so instead, feast your eyes on the photo and pay a visit to your local fresh veg stall at a farmer’s market or whatever you have nearby. Even if it’s not a huge variety on offer right now, you can definitely cook up a hearty meal!

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