For the Love of Vegetables
I haven't always had this relationship with vegetables. For a long, long time, I ordered burgers no pickles no onions, spaghetti without sauce, avoiding vegetables at every chance. Buttered pasta, grilled cheese sandwiches, and plain cheese pizza: that was my jam.
Now, a heaping portion of vegetables makes up the majority of my plate. I'm certainly no vegetarian, but rather an omnivore who tries to achieve balance by bringing vege, meat, starch, and sauce together in a way that makes sense and feels good.
What started as a desire for variety (yup, pizza every day got pretty boring) turned into a love of local food, which in turn inspired me to grown my own.
In a couple of months, these skewers will (hopefully) be filled with the bounty from my garden. Served with a togarashi-miso dipping sauce that I pretty much want to eat with everything right now!
Togarashi-miso dipping sauce
Makes 1/2 cup
- 1/2 cup yogurt
- 1 tbsp white miso
- 1/4 tsp shichimi togarashi
- 1 tsp honey
- 1/2 tsp soy sauce
- 1/2 tsp lemon juice
In a small bowl, combine all ingredients and whisk until well combined.
