AnnPT77 wrote: »
My friends with the neighborhood center farmers market veggie box subscription left town again, so I got their box this week. Now, I'm rich in greens: Yay!
From upper right, I have a nice big bag of baby spinach, mixed salad greens, kale, chives, ramps, and a potted baby basil.
I still had greens from a previous marketing round, so tonight's dinner was very green as well: Leeks slivered & sauteed with mustard greens, eaten on edamame fettucine with tamari and rice vinegar; romaine salad with cherry tomatoes, thin-sliced onions, goat feta, and red wine vinegar leftover from cooking cubed root veggies in it last night (so lightly earthy-flavored from them, which was nice).
o0Firekeeper0o wrote: »
I found artichokes at the store yesterday! For whatever reason I haven’t really been seeing them at the market. I’m going to steam them and eat them with garlic butter, which to me is the best and only way to eat them
acpgee wrote: »
What are your favourite slaws that don't use brassicas?
I have anchovy/garlic mayo I made for Salade Nicoise at the beginning of the week and would like the use the leftovers in a slaw. However the hubby's delicate digestive system means brassicas upset his stomach. All that comes to mind and is in season is spiralized celeriac and carrots.
Ideas would be welcome.
AnnPT77 wrote: »
Mega veggie pizza, Murcan-excess style, with tomato paste, cherry tomatoes, fire-roasted diced tomatoes (yes, canned), cherry tomatoes, basil (dried), fresh garlic, onion, garlic-stuffed green olives, spinach, fresh mushrooms, orange bell peppers, chevre, parmesan, mozzarella, and probably some stuff I'm forgetting. I don't do scratch pizza often (lazy, plus it's calorie-rich), but I've been working on crust, wanting to figure out best mix of whole wheat flour (flavor, heartiness), chickpea or similar legume flour (protein, fiber). vital wheat gluten (rising, chewiness, protein). Not totally there yet, but am keeping notes & think I'm making progress.
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