🌞 🌺 Thanks All for being a part of the Summer Challenge!
Replies
-
@mkksemail - frozen meals count - better than nothig ;) In our blurps, we use them too...
Saute & pan roasted vegs, thin sliced & roasted beef, parm raviolis.
— made a fresh pan of saute vegs - started to al dente with onions, sweet peppers, carrots, celery; reserved 1/2 for cooking (bagged up some 1/2c ziolocks to freeze).
The other 1/2 added broccoli slaw, huge pile of cut kale - after it wilted down a bit added zuchini rounds and diced eggplant, and near end, sliced med portabella mushrooms and a can of diced tomatoes.
Spiced after kale wilted down; onion & garlic powders, ground cumin, coriander & tumeric and a dash of red pepper flakes.
1 -
Unable to edit for some reason… for tue pan roasted veggies, used some of the reserved saute, diced carrots under potatoes and thin sliced/cut for fajitas beef.
Added a can of diced tomatoes and some marinara over the meat & potatoes.
Tomorrow lunch, have some Ezekial wraps to try with the meat from tonight.
1 -
My farm box haul this week. I signed up for a biweekly delivery service for produce.. it provides me with a bit more variety than my average super market and I feel better knowing it’s mostly local and farm grown without pesticides and herbicides. Look at those eggplants! Those will be my next purple food adventure.. I typically slice them up and salt them and allow to drain before dredging in a cornmeal flour mixture and pan frying.. probably not the healthiest way to eat eggplant but it’s yummy and occasional since we try and eat seasonally. I may try to make a veggie lasagna with eggplant “noodles”. I recently tried a pourable vegan cheese and it melts and sets up sooo nice for pizzas and thought it might work well for a casserole dish too. Gotta try it to see..
1 -
If you grill, love eggplant sliced in thick rounds, marinated 15+ min, then grilled on low or low indirect heat. I usually use foil or a grill mat or pan. Turn after 5ish mins. Looking for soft & creamy inside - retaining it's shape, but overdine when it collapses into a puddle. Still ok but mushy and if that happens, I use mixed into other veggie blends at that point.
2 -
@herblovinmom - I’m always looking for eggplant recipes!! That veggie haul looks awesome!
@yakkystuff - love the roasted veggies- inspired by the use of herbs. I didn’t really get into using cumin until the last few years. It’s so fragrant!
Made some green juice today (kept pulp) and a veggie scramble on almond flax wrap. (Aka leftovers maintenance - a term I lovingly borrowed from @acpgee 🤗)
🧃🥬 - kale, spinach, watercress, peach🍳 eggs, zucchini, carrots, green beans red pepper with green pepper sauce
Tortilla - crushed almonds, flaxmeal
2 -
Spicy edamame following the Recipe Tin Eats recipe.
3 -
Enjoying the very large Ezekial wraps, loaded with saute vegs & torn roast was too much, so 1/2 with some cut fruit was enough.
3 -
Frittata Primavera
Aka leftovers maintenance
Green beans, butternut squash, shallots, broccoli, carrots, corn, cauliflower w herbs. 🌿
3 -
wanted a high protein lunch.. and found a recipe for 🍋🟩 Lime Cilantro Mayo!
👩🍳Egg yolk, lime, cilantro, avocado, olive oil, white wine vinegar, dash of Dijon. Chefs kiss 😚
So made a tuna salad 🥗 with tomatoes, watercress, celery, oregano 🌿 and my new found greenie Mayo..
it was great!
3 -
Yum!
Fresh green beans & corn, spinch stuffed salmon, sticky rice with sweet chili sauce.
Looking forward to fall squash.
2 -
made a veggie-chicken soup with carrots, celery, oregano, wild rice, garlic, shallot, diced greens, shitakes …
2 -
Looks really good!
Chicken, shred parm & yellow summer squash salad for lunch.
1 -
Today was a fall transition type day.
Cold Lunch salad with Ranch, diced chicken, cheese & cowboy caviar.
Hot Dinner - roasted red pepper soup with tenderloin, 2 cheese ravioli & roast carrots.
2 -
Egg scramble with spinach, portabella mushroom, olive, baby shrimp & crumbled feta on bagel with coffee & almond milk.
1
