In this week’s bag:
- frozen butternut squash
- frozen kale
- purple top turnips
- hydroponic lettuce!
- rome apples
I’m thankful this week for the root and frozen veggies for two reasons. Number one, there will be no FG deliveries for the next two weeks because they need and deserve a vacation. Number two, with the move quickly approaching, these items won’t spoil quickly. The beau is planning on using the butternut squash as a hummus, maybe with white beans as a spread for our sammies. As for the other veggies, they will most likely turn into a hash or stir fry; no complaints.
Last night I made a delicious orzo dish (so sorry no photograph) that was not only quick, but nutritious with a variety of colors and flavors. I first sauted up a small yellow onion with about 3 cloves of fresh garlic in a little bit of coconut oil. I added a small, diced sweet potato and let that cook for about ten minutes over low heat to get them nice and soft. I then added about two cups of crumbled baby bella mushrooms and about two cups of thinly sliced collard greens. After about five minutes of frequent stirring, I added some balsamic vinegar and a dash of tamari. I turned up the heat to let that start to reduce and added in the cooked orzo. Don’t be afraid to add in a good amount of balsamic, it gets nice and sweet once it thickens up. Mix well and add plenty of fresh black pepper when serving. It was so delicious and warm on these still-chilly Spring days. The neighbors even sent a text to ask me what the heck I was making because it smelled so yummy. Surely was worth the 20 minutes of cooking time.
*Update for the simple red cabbage and white bean recipe that I shared last week: it is even better as a hot salad! This is probably one of our favorite dishes that will become a staple in our diet. It is so simple. So cheap. And so nutritious (in my book, I’m no pro). The second time around, I just put all of the ingredients in a frying pan and heated it up long enough for the beans to get hot. The juice of one lemon, half a head of red cabbage thinly sliced, a can of great northern white beans (I prefer Goya), crushed red pepper flakes and a dash or two of garlic powder. The cabbage stays nice and crunchy and on top of a bed of pea greens, it’s the perfect lunch.
Stay happy, stay healthy, stay active and positive my friends!