Continuing this week’s foraging theme, lunch the other day required a bit of refrigerator rummaging, since there were no good leftovers with which to construct a garbage salad. I wound up with a meal that tasted a bit like winter, a bit like spring, just right for this transitional season.
I found some garlicky cannellini beans from a recent pasta dish, a bunch of kale, a sweet potato, and a big carrot from last week’s wintry CSA box, plus some green garlic from this week’s more springlike assortment. So I turned the oven on to 400 and got to work with the vegetables. Usually, I save roasted vegetables for dinner, when I can slow roast them and give them time to caramelize. But the sweet potato and carrot, diced into smaller-than-bite-sized pieces, drizzled with olive oil and blasted at high heat for 10 or 12 minutes, turned crisp on the outside and soft on the inside. I left the stalks of green garlic whole while they roasted; they were ready after about 5 minutes, and I diced them up, too. While the vegetables were cooking, I washed and shredded the kale leaves, and then put them in a big bowl with the roasted garlic, which started to wilt the kale nicely. Once the carrot and sweet potato were done, I tossed on top of the shredded kale with the beans, a splash of vinaigrette and some toasted almonds, for a perfect and relatively quick clear-out-the-refrigerator lunch.