Dishing Up the Dirt

miso-glazed veggie kebabs

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Just when I thought I couldn’t feel any better about my feature in Self Magazine, friends from all over the country have emailed me photos of themselves reading my spread. I love it!

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Courtney showing the love all the way from North Carolina!

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My alma mater Hutchins Farm.

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One of my favorite crew members Ramon showing the love from Hutchins Farm in Concord, MA. This one brought a tear to my eye. Love it.

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Terry enjoying a good read in Lake Oswego, Oregon.

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Candace and Maureen getting their copy down in L.A.

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Meaghan representing from Chicago.

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My dad in Oregon City, OR.

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Some of my favorite peeps wine tasting at Penner Ash winery in the Willamette Valley. Definitely enjoying some great wine and a good read!

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Last but not least the wonderful farm crew from Hutchins. Clearly taking a RARE afternoon break to read my spread. People sure know how to make this farmer feel good. I can’t take the smile off of my face. I truly am glowing!

I celebrated all the love by grilling up these awesome veggie kebabs. Actually, Taylor did the grilling, I just made the miso glaze and assembled the skewers. They were divine!

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We are finally harvesting eggplant (one of my favorite vegetables!) and with the addition of some local mushrooms these skewers truly are straight from the farm. We are trying to get as creative as possible so we don’t get sick of summer squash and zucchini. Grilled kebabs are the way to go. And the miso sauce….you could drink it with a straw. So stinking good.

We enjoyed our kebabs over red quinoa and a bunch of minced cilantro. The result was nothing short of amazing. It doesn’t get easier or tastier than this.

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Fire up the gill, grab a copy of Self Magazine, pour yourself an ice cold beer and enjoy.

Miso-Glazed Veggie Kebabs

Prep Time: 10 mins.    Cook Time: 10 mins.    Serves: 2

  • 1/2 lb cremini mushrooms
  • 1 small green zucchini, sliced into 1/4 inch rounds
  • 1 small yellow zucchini, sliced into 1/4 inch rounds
  • 2 purple scallions, trimmed and cut into 1/4 inch pieces
  • 1 small italian eggplant, cut into 1/4 inch pieces
  • 1 cup cooked quinoa
  • 1 large bunch cilantro, minced
  • For the miso glaze
  • 1/4 cup white miso paste
  • 1/4 cup rice wine vinegar
  • 1 TBS Mirin (a naturally sweet rice cooking wine)
  • 1 TBS low sodium tamari sauce
  • 1 TBS water
  • 2 tsp fresh minced ginger

Preparation

  1. With an emersion blender or regular blender whisk all the ingredients for the miso glaze together. Set aside.
  2. Heat grill to medium.
  3. Toss chopped veggies with half the miso sauce. Arrange veggies on skewers.
  4. Grill, turning occasionally until lightly browned. About 5-8 minutes.
  5. Serve over quinoa, chopped cilantro, and drizzle with remaining sauce.

Notes

Use this recipe as a guide. Adjust measurements and ingredients as needed. Always taste test as you go.


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8 thoughts on “miso-glazed veggie kebabs

  1. Kier says:

    Congratulations on the great feature and for all of the support you are receiving. Love to see young farmers getting publicity for doing the thing they love most.

  2. Carrie says:

    Okay, that does it, I’m totally taking a selfie tomorrow of me with your article! Love seeing so many of my faves on your blog! : )

  3. amy leclerc says:

    This is my favorite post ever. It really endorses all you are doing. LOVE!

  4. Julia says:

    Seeing all those pictures of folks supporting your new triumph melted the crap out of my heart! HUGE congrats again, lady! You can see how you’ve been making waves all over the place! Your veggie kebabs look delicious! I have plenty of grilling left in me, so I’ll have to try them out!

  5. This almost brought a tear to MY eye! Look at all those people who are so proud of you! And these kebabs look fantastic – great inspiration for the odds and ends left in my fridge right now. Plus I love a good miso sauce!

  6. Congrats on the magazine feature! And so awesome to have so many people supporting you like that! I’ll have to keep an eye out for that magazine, though I don’t think I’ve ever seen it here before. I love this dish too, especially now that I’m just starting to use miso!

  7. Liz D says:

    Hey Andrea, just had to tell you I saw someone reading your sweet potato pizza recipe in the grocery store isle today! Wish I had my phone to send it to you. Of course I had to drop your celebrity status and tell her I knew you 😉 Congrats!!
    Liz

  8. Lauren says:

    Aww, how fun and so very sweet for everyone to send you their photos! You can really feel the love in those photos. It really was a great spread and the first of many more to come, I’m sure! Congrats again!

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