5 Ways to Scallop Vegetables

I wanted a theme for this week's food blog post and when I saw some leftover cheese sauce in the fridge, the concept for a post on scalloped vegetables was born.

When you are planning your weekly menu, taking a few minutes to see what is leftover in your fridge is important for several reasons. 

1. Visually looking at the contents of bags, boxes, and Tupperware containers full of leftovers reminds you to not waste food that you've already cooked! 
2. When I do my weekly fridge "sweep through" I often go ahead and divide up the leftovers into smaller containers so that I can tell my husband or grown sons what to grab on their way out the door to head to work in the mornings. This makes it much easier for them and insures that they leftovers get eaten in a timely fashion. 
3. Looking at leftovers can often fuel your creative juices when you are feeling like there is nothing in the house to eat. In this instance, that big bowl of leftover cheese sauce inspired me to make a pan of scalloped potatoes for supper. In a larger sense, scalloped items became my "theme of the week". 

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When we say the word "scallop", an image of our Grandmother's holiday potatoes, smothered in butter and a cheese sauce, comes to mind. But, the concept of "scalloped" is much broader than that and can be much healthier. Let me show you some examples. 

You can scallop more than potatoes! 

Recipe #1: Scalloped Carrots

Yes, carrots can be scalloped! If you have spent your life eating raw carrots, then be prepared for a pleasant surprise! When you cook carrots, even more of their natural sweetness is released and they take on a whole new degree of yumminess!  This recipe from All Recipes, is both delicious and easy! If you are dairy free, it's also easy to "veganize" by replacing the milk and butter with a dairy free substitute. 

Recipe #2: Scalloped potatoes with Lemony White Bean Alfredo Sauce 

The 14 year old sous chef and I created this exclusive Under the Median Cheap Eats recipe several months ago. The lemony white bean alfredo sauce is full of amazing citrus fresh flavor and pairs beautifully with the potatoes.  

Recipe #3: Fresh Corn and Zucchini Frittata 

Corn, cut fresh from the cob and zucchini are suspended in a gloriously soft, flavorful custard-like bed. The base isn't eggs, but rather cornmeal. For me, this qualifies as a scallop. This recipe comes from one of my favorite cookbooks, the China Study All Star Cookbook. 

Recipe #4: Scalloped Broccoli Rice Casserole

Like the scalloped potatoes, the scalloped riced broccoli casserole also uses our Lemony White Bean Alfredo Sauce. It tasted absolutely decadent, but contained no added oils, fats, or butter. Delicious! 

Recipe #5: Scalloped Corn

The recipe from Detoxinista called for using millet. I was out. So, I substituted whole wheat couscous and it worked perfectly! This dish was declared "delicious" by every member of the Ware clan! 

Bonus recipe: Scalloped Peaches in the Crock Pot

I put this recipe separately, because the base of it is fruit, not vegetables. But, I came across it when researching various scalloped vegetable recipes. It sounded so good that I made it for dessert!

I didn't add any butter or oil to mine and found that it didn't really need it. I also substituted some dat syrup for the sugar and added far less than the 1 cup called for in the recipe. It was plenty sweet when it was done cooking. The whole recipe took me just about 10 minutes to prepare and throw it into the crockpot. It cooked in about 3 hours on "low" and was SO good. Add a scoop of nice cream to the top for a real treat! 

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Do all to the glory of God, 

Hope