Greetings from the windy city! Except it’s not really been windy. It rained this afternoon, and there was a bit of thunder and lightening, but otherwise Illinois has so far been quite lovely. I’m staying at my cousin’s house in La Grange, which is near Oak Park and is chock full o’ Frank Lloyd Wright. We drove around the other evening after dinner for the quickie drive-by tour where my nerd siren went wild at the sight of so much Mies van der Rohe, Alexander Calder, Picasso, Chagall and THE BEAN. More on Chicago later. Back to your regularly scheduled program.
So. Vegetables. It’s Spring, as you probably know, and at least at my local grocer, there’s asparagus and little Spring onions all over the place. The onions are more expensive than plain old green onions but worth the extra quarter. They roast up quite nicely.
My husband has been getting these gift packages with assorted goodies in them every month. They are just tiny amounts of new products and they are nice, but usually enough just to get a taste–not enough to actually USE for anything. It just so happens that this packet of fig balsamic vinegar was just the right amount for seasoning my veggies.
Like any other roasted veg, just toss the stuff on a sheet pan, drizzle on some decent olive oil and the balsamic, and season it all with some salt and pepper. No brainer.
10 minutes later, dinner is served. If you can get your paws on some of that fig balsamic, I recommend it. I just googled it and apparently it won one of the big awards at the Fancy Food Show in San Francisco. I made a nice fruit compote with it recently (recipe coming soon), so it’s obviously versatile.
This would be lovely served with a poached egg or a blob of burrata, or just alongside a nice juicy steak.