Every week, new vegetables! This week brought us some things we have never tried - big heirloom tomatoes and red cabbage, along with the familiar favorites like green beans, onions, squash and thyme. Luckily I have been haunting my friends for new and exciting ways to use these common plants and I have found some good options. Tomorrow, I'll be trying Laura Norvell's Curried Squash Soup with a tomato-feta-mint salad. Tune in!
Tonight, I just threw some of the new onions, thyme, and a handful of mushrooms into a skillet and covered their sauteed selves with fresh farm eggs and cream. Simple, quick and absolutely delicious when you add a bit of gruyere!
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| Does anything smell as good as sauteed onions with thyme? |
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