April 15, 2020

SUDDENLY CHEF

Find yourself with a lot of produce and nary a clue where to start?

Stay-at-home orders have all of us spending more time in the kitchen—whether we were prepared to or not. To keep fridges and pantry shelves stocked, Commissary has expanded its market offerings. Fresh produce, butcher cuts, milk, eggs, wine… you’ll find all the basics without a trip to the grocery store.

Without contest, Commissary’s most popular addition has been its produce box. Just $10 for a small and $15 for a large, it’s filled with an abundance of fresh veggies. Lettuce, peppers, sweet potatoes, garlic… The assortment rotates based on the day and offers as many creative opportunities as it does varieties of cruciferous. So what to do with all that veg?

Our default answer: roast ’em! This technique is practically foolproof, works on almost every vegetable, doesn’t require a recipe, and dirties only one pan. So, yeah, it’s our go-to. For newbies, here’s what you do.

  1. Set oven to 425 degrees.
  2. Cut your vegetables—potatoes, parsnips, brussel sprouts, whatever—into uniform pieces.
  3. Toss in a good olive oil until well coated. Salt and pepper generously. Here’s a good time to toss any extra seasonings you’d like. Rosemary? Thyme? Curry? Try it!
  4. Spread evenly across a foil-wrapped sheet pan, but don’t overcrowd things.
  5. Roast for anywhere from 20-40 minutes, depending on the vegetable you’re roasting and the size of the pieces. You’ll know it’s done when it’s fork-tender, golden brown-ish, and maybe even a little burnt in places. (Love the crispy bits.)

From this week’s Commissary produce box, we roasted corn for a summer salad, sweet potatoes for a brunch-style hash, and found that roasted broccoli is especially delicious sprinkled with parmesan cheese, red chili flakes, and a squeeze of lemon.

How are you using your Commissary haul? Share using #commissaryathome.

The Details: Commissary, 1217 Main Street. Full menu available for curbside pick-up and free delivery.