For the love of Produce...

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Replies

  • SuzanneC1l9zz
    SuzanneC1l9zz Posts: 458 Member
    girlwithcurls2 wrote: »
    AnnPT77 wrote: »
    Used some of that nice produce box to make a mixed-greens salad, with avocado-cottage cheese dressing and some pumpkin seeds on top; plus a veggie stew with lentils, onion, purple kale, jar tomatoes, roasted sweet potato chunks, corn (yeah, frozen, so shoot me 😆). Added some home-grated parmesan to the latter after the photo. 77z6c3vzcisg.jpg

    mfp should have guidelines against posting something that looks this good without a recipe... :)

    Seconded! @AnnPT77 may I have that dressing recipe please? 😋
  • AnnPT77
    AnnPT77 Posts: 34,542 Member
    girlwithcurls2 wrote: »
    AnnPT77 wrote: »
    Used some of that nice produce box to make a mixed-greens salad, with avocado-cottage cheese dressing and some pumpkin seeds on top; plus a veggie stew with lentils, onion, purple kale, jar tomatoes, roasted sweet potato chunks, corn (yeah, frozen, so shoot me 😆). Added some home-grated parmesan to the latter after the photo. 77z6c3vzcisg.jpg

    mfp should have guidelines against posting something that looks this good without a recipe... :)
    SuzanneC1l9zz wrote: »
    girlwithcurls2 wrote: »
    AnnPT77 wrote: »
    Used some of that nice produce box to make a mixed-greens salad, with avocado-cottage cheese dressing and some pumpkin seeds on top; plus a veggie stew with lentils, onion, purple kale, jar tomatoes, roasted sweet potato chunks, corn (yeah, frozen, so shoot me 😆). Added some home-grated parmesan to the latter after the photo. 77z6c3vzcisg.jpg

    mfp should have guidelines against posting something that looks this good without a recipe... :)

    Seconded! @AnnPT77 may I have that dressing recipe please? 😋

    Aw, you two are sweet!

    I hate to break it to you both, but I don't recipe, I Just Cook. Whatever it was, it was just simple, nothing fancy. I figure if I put enough nice veggies in a soup or stew, I don't have to be fancy, especially not just for me. I think both of these were pretty much what you see is what you get.

    What I logged for the dressing was just the cottage cheese (couple tablespoons? around 28-29g), a 2oz mini-tub of avocado mash from Costco (I keep a box of these in the freezer pretty much always), and skim milk to thin to dressing consistency (31g). I'm betting there was fresh-ground black pepper not logged, and probably not much else since there were onions in the salad, I think, and it was a nice mix of greens with varied flavors (plain, bitter, a little spicy, etc.), plus the pumpkin seeds (lightly salted ones, BTW).

    Sorry!
  • icemom011
    icemom011 Posts: 999 Member
    AnnPT77 wrote: »
    girlwithcurls2 wrote: »
    AnnPT77 wrote: »
    Used some of that nice produce box to make a mixed-greens salad, with avocado-cottage cheese dressing and some pumpkin seeds on top; plus a veggie stew with lentils, onion, purple kale, jar tomatoes, roasted sweet potato chunks, corn (yeah, frozen, so shoot me 😆). Added some home-grated parmesan to the latter after the photo. 77z6c3vzcisg.jpg

    mfp should have guidelines against posting something that looks this good without a recipe... :)
    SuzanneC1l9zz wrote: »
    girlwithcurls2 wrote: »
    AnnPT77 wrote: »
    Used some of that nice produce box to make a mixed-greens salad, with avocado-cottage cheese dressing and some pumpkin seeds on top; plus a veggie stew with lentils, onion, purple kale, jar tomatoes, roasted sweet potato chunks, corn (yeah, frozen, so shoot me 😆). Added some home-grated parmesan to the latter after the photo. 77z6c3vzcisg.jpg

    mfp should have guidelines against posting something that looks this good without a recipe... :)

    Seconded! @AnnPT77 may I have that dressing recipe please? 😋

    Aw, you two are sweet!

    I hate to break it to you both, but I don't recipe, I Just Cook. Whatever it was, it was just simple, nothing fancy. I figure if I put enough nice veggies in a soup or stew, I don't have to be fancy, especially not just for me. I think both of these were pretty much what you see is what you get.

    What I logged for the dressing was just the cottage cheese (couple tablespoons? around 28-29g), a 2oz mini-tub of avocado mash from Costco (I keep a box of these in the freezer pretty much always), and skim milk to thin to dressing consistency (31g). I'm betting there was fresh-ground black pepper not logged, and probably not much else since there were onions in the salad, I think, and it was a nice mix of greens with varied flavors (plain, bitter, a little spicy, etc.), plus the pumpkin seeds (lightly salted ones, BTW).

    Sorry!

    Haha, love it! My favorite way of cooking, winging it, yeap!
  • SuzanneC1l9zz
    SuzanneC1l9zz Posts: 458 Member
    In the spirit of use what you have, I have a batch of my spinach breakfast muffins in the oven. Except that I didn't have spinach so I did a lot of cutting and made them with bok choy, which I expect will work just fine 🙂 The bok choy's still bigger than my head though! 😅
  • g2renew
    g2renew Posts: 155 Member
    OMG--- I JUST finished eating and posting my foods when I saw this post and the descriptions/pics made me so 'mouth/eye hungry' that I think I could eat again if these were on the table! So yummy-looking and sounding! My dinner was roasted kale with sweet potato, sprinkled with the green tops of red onions and garlic. A 3oz piece of wild sockeye salmon was added the last 15-20 min of roasting. I rubbed a spoon of oyster sauce on the fish before adding to the pan. The sauce ran into the kale and was super delicious! Eating veg makes the plates really pretty with all of the colors. We LOVE veg at our house! My 9yr old grandson eats brussels sprouts with me. His mom still doesn't, but she eats all of the rest of the veg we cook. I have never had tindora, malanga, or mukhiyah (?), but will look for these. I want to grow Malabar spinach (perennial green, not really a spinach). We did a LOT of foraging last year ('eat your yard' is what grand calls it!), so I would intro friends to chickweed, purslane, violets, dandelions, and poke salat:-). I add the first four to various lettuces and the poke I braise with bacon and onion, topped with soft poached egg. Closest thing this tastes like is fresh asparagus with spinach. There are a few things this year that I haven't tried yet-dock, thistle, and narrow-leafed plantain (not the 'banana' one.)Thanks everyone for sharing some of your meals!
  • snowflake954
    snowflake954 Posts: 8,399 Member
    g2renew wrote: »
    OMG--- I JUST finished eating and posting my foods when I saw this post and the descriptions/pics made me so 'mouth/eye hungry' that I think I could eat again if these were on the table! So yummy-looking and sounding! My dinner was roasted kale with sweet potato, sprinkled with the green tops of red onions and garlic. A 3oz piece of wild sockeye salmon was added the last 15-20 min of roasting. I rubbed a spoon of oyster sauce on the fish before adding to the pan. The sauce ran into the kale and was super delicious! Eating veg makes the plates really pretty with all of the colors. We LOVE veg at our house! My 9yr old grandson eats brussels sprouts with me. His mom still doesn't, but she eats all of the rest of the veg we cook. I have never had tindora, malanga, or mukhiyah (?), but will look for these. I want to grow Malabar spinach (perennial green, not really a spinach). We did a LOT of foraging last year ('eat your yard' is what grand calls it!), so I would intro friends to chickweed, purslane, violets, dandelions, and poke salat:-). I add the first four to various lettuces and the poke I braise with bacon and onion, topped with soft poached egg. Closest thing this tastes like is fresh asparagus with spinach. There are a few things this year that I haven't tried yet-dock, thistle, and narrow-leafed plantain (not the 'banana' one.)Thanks everyone for sharing some of your meals!

    Well, since you've got interesting greens to show, get a smartphone with a good camera lens in it and start taking pics. Then post them--both raw and cooked.
  • ladyoftherocks
    ladyoftherocks Posts: 64 Member
    I just made broccoli rabe for the first time! I did it roasted with olive oil in the oven and it was delicious. I really miss the drive through farmers' market they were doing due to covid last year, it was so convenient and I loved trying new things with the blind bags. It will be 2 weeks since my 2nd vaccine on Monday so I'll make an effort to go to the normal market - though they moved it to the most annoying part of town!

    @AnnPT77 That sounds SO GOOD I want to try it - minus the feta, I'm a feta hater. Blasphemy I know. I don't think I've made mustard greens yet. The edamame fettuccine sounds interesting.
  • Safari_Gal_
    Safari_Gal_ Posts: 1,461 Member
    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.

    w6reb4oupt6h.jpg

    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).

    @AnnPT77 - these are lovely!!! 🌿 🥬
  • acpgee
    acpgee Posts: 7,988 Member
    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.
  • spinnerdell
    spinnerdell Posts: 233 Member
    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.

    Julienned jicama, maybe?
  • SuzanneC1l9zz
    SuzanneC1l9zz Posts: 458 Member
    I made some pancake-y things to go with my egg muffins this weekend. Grated carrot and zucchini, minced green onion, sundried tomato and garlic, shredded style frozen hashbrowns, shredded Mozzarella, a bit of Italian seasoning, and an egg and some flour to bind it all together. Baked. Based on the bits that fell off around the edges or stuck to the pan they're delicious.
  • AnnPT77
    AnnPT77 Posts: 34,542 Member
    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.

    Would also be good on a roasted veg salad, but if slaw-focused then I like that jicama idea, too . . . unless fiber is part of your husband's digestive sensitivity.
    Hakurei turnips, maybe?
  • snowflake954
    snowflake954 Posts: 8,399 Member
    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.

    bt6jjbzchs9a.jpg

    Looks good Ann. I have the same pizza pans.

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