I spent many years scribbling down recipes and filling many journals. It is so wonderful for me to be able to write my new recipes in a blog: to share them with others and for my personal records.
This recipe idea came from my friend Carol who taught me how to cook beans and made it seem so practical and easy. This is a recipe I threw together for dinner at the pool as it is light, filling and the longer it sits the better.
Oooh La La White Bean Salad
Rinse and soak dry white beans overnight
Cover in new water –a few inches above beans
Add garlic, salt, and chopped onion
Boil until beans are soft–adding water if necessary
When beans are cooked and most water is absorbed–combine with olive oil, chopped tomato, more salt and fresh basil
Perhaps I should mind my own business: but I would love to see more people eating vegetables for a main course. Everyone knows it is important to eat a lot of vegetables–the issue is learning how to prepare them in a way that feels satisfying. I made this for dinner tonight and it was very tasty–I’m still stuffed!
Hearty Vegetables Over Green Beans
Green and yellow summer squash, thickly sliced
Lasagna Sauce (recipe below)
Saute green beans in olive oil, salt and a little water for a few minutes–set aside
Saute rest of ingredients-leave some basil aside
Cook over low heat until squash is fork tender
Serve over green beans with fresh cut basil on top
Layer tomato sauce, slices of summer squash, pesto, goat cheese, basil and sliced tomato. Top with olive oil and a dash of salt. Bake at 350 for 30 minutes.
I hope this recipe inspires your wild and crazy vegetable adventures!-Julie
It is often the times that we are feeling low energy that we reach for the convenient, pre-made comfort food. When we are tired we are more likely to go off the rails–but it is at these times that we most need a boost from nutritious foods. If you are on special diet be it gluten-free, vegan, or whatever else–you are more likely to prepare your own meals. This is one of the many reasons you likely eat healthier. At the same time–we don’t not always have the energy or motivation to make everything we eat.
I recently spent a very lazy afternoon reading and napping. I was tempted to go for something unhealthy but came up with this recipe instead. It only too a few minutes to throw together and the result was extremely satisfying. I give you Lazy Gluten-Free Vegan Pizza:
Gluten-free pizza rice crust (I keep these on hand in freezer)
Here is what is cooking (or not cooking) at my house this week from my farm box ingredients:
Arugula: I am using the arugula for small salads every night and to garnish sandwiches. I also made a big dinner salad one night with arugula, strips of fajita beef and sugar snap peas from last week.
Strawberries: Delicious for desert!
Carrots: I am adding carrot strips to salads and snacking on them in the car.
Peaches: So good as is and we may put them on the grill for a family barbeque.
Green Beans: These are perfect plain and I will make a simple dinner out them cooking them briefly with olive oil/salt and serving them over brown rice.
Zucchini: I will likely make my Zucchini Lasagna again or throw them on the grill (slice and brush on olive oil and spices). I also like to roast zucchini and have it for breakfast.
Red Onions: I am going to save these for next week when we start getting tomatoes so I can make a sauce.
Bunched Red Beets: I roasted these beets and have been adding them to salad. They are also very good for breakfast. I got strawberries in bulk last week from our farm and froze them. The frozen strawberries and beet greens with some almond milk and banana make a delicious smoothie.
Cherries: As is!
Apricots: As is!
I hope this post helps you with your farm box or in making a decision in subscribing to a Community Supported Agriculture program.