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2 Benefits of a Vegetable - A CRAFTER'S TOOL PART 8

Posted on November 05, 2015 by Kate Moynihan | 0 comments

This post will never fit on Twitter because I could never capture Lisa Lancaster in 144 characters. She’s been my friend, artist and best picture framer for twenty-two years. Today she is doing something I’ve not seen her do before: whacking a head of crisp romaine lettuce inches from the base. This wouldn’t be unusual if she was prepping for salad, but she’s in the middle of painting an oil picture.

 
          

“Why waste a good vegetable?” Lisa said.

I wanted to giggle. Lisa munches on vegetables like I pop dark chocolate.  

2 benefits of a vegetable:
  1. Eat them.
  2. Paint with them.

Lisa dipped the romaine wedge into a puddle of paint and the squishing of the brightly-colored paint pulled me out of my reverie.

“I like to add texture in my art,” Lisa said as she dipped the romaine wedge into a puddle of paint, and then pressed the coated lettuce onto her paper, and lifted. Squiggly thick and thin lines appeared. In the art world this irregularity is called line quality. The craggy to smooth edges of Lisa’s “rose flowers” added contrast to the painting making it more intriguing.

Lisa’s creative ideas expand beyond printmaking with unusual tools. She is a master at taking line quality and making it glow with color in her contemporary oil paintings. 

Her artistic talents expand into culinary with savoring recipes. True to her love for vegetables, one of her favorite recipes is below. Enjoy!

 Roasted Root Vegetables, Tomatoes and Kale

3- 4 pounds root vegetables cut into chunks.  
Lisa’s favorite: red beets. She also likes to use golden beets, potatoes, rutabagas, carrots, turnips, red, yellow, orange or green pepper … Lisa loves them all!
1 head peeled and separated clove garlic
1 tsp Kosher salt
6 T. olive oil
1/2 cup chopped onion
1    28- ounce can whole peeled tomatoes - cubed
2   cups packed chopped kale or chard
1   tsp dried oregano
Black pepper
Tabasco sauce

-Preheat oven to 450 degrees. Into a large roasting pan, mix together the vegetables, garlic, 3 T. olive oil. Sprinkle with salt. Roast for 45 minutes, turning halfway through.

-Meanwhile in 5 qt Dutch oven, heat 3 T. of olive oil over medium –high heat. When the oil is hot, add the onions and sauté until the edges of the onions just begin to brown. Stir in tomatoes. Add remaining liquid from the can into the pot. Stir well. Add the oregano. Bring to simmer, then lower the heat to lowest possible setting. Cover the pot and let cook gently while the root vegetables are roasting.

-When the root vegetables are ready, (pierce easily with fork), remove from the oven. Add chopped greens to the pot of tomatoes. Simmer until the greens are wilted, about 5 minutes. Stir in the root vegetables. Season with salt and pepper to taste. Tabasco to taste.

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