For the love of Produce...
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snowflake954 wrote: »snowflake954 wrote: »Round zucchini sliced and made like small pizzas.
That's so cute it's ridiculous. I bet tasty too.
You really DO have a disagree fairy.
🤷♂️
I didn't even notice that one. Oh well. At least most folks play nice. They are awfully cute little eggplant melts. Same with the ones stuffed with rice!6 -
On today’s episode of Clearance Produce Section Adventures:
I got 4 limes and also these little beat up papayas. The flesh itself was still firm so I took a $1 gamble and it paid off. Now I have enough frozen papaya chunks for a couple smoothies. I have no idea what it is about frozen papaya but it has this magical ability to give your smoothie the texture of sorbet. Absolutely the best.6 -
o0Firekeeper0o wrote: »
On today’s episode of Clearance Produce Section Adventures:
I got 4 limes and also these little beat up papayas. The flesh itself was still firm so I took a $1 gamble and it paid off. Now I have enough frozen papaya chunks for a couple smoothies. I have no idea what it is about frozen papaya but it has this magical ability to give your smoothie the texture of sorbet. Absolutely the best.
I love the clearance bins in the produce section! Best case scenario is a find like yours. Worst case scenario is a huge pot of soup that cost about $2 to put together. Either way its a win4 -
ridiculous59 wrote: »
I love the clearance bins in the produce section! Best case scenario is a find like yours. Worst case scenario is a huge pot of soup that cost about $2 to put together. Either way its a win
Sometimes the clearance bin at my store is a fail, like, no that’s turning to liquid it’s gone so bad, just toss it lol. But many times it’s just things that are bruised or have easily removable bad spots! I wish more stores did it here. This store is literally the only one I’ve seen so far
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I stopped by the tiny produce store this morning and came out with some turnips, some asparagus, and an ENORMOUS bok choy. I'll be getting a few meals out of that one!9
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Now that I've figured out how to attach a picture... normal sized asparagus for scale.9 -
Farmer's market day, lots of different nice greens on offer, among other goodies. I got this lovely big ruffly bunch of mustard greens. I wilted about half of those in a sort of mushroom-tamari broth, and added in some tofu noodles that I'd crisped in the oven, for dinner.
The other part of dinner used romaine lettuce, also from the market today: Salad with pear, local goat feta, toasted walnuts, thin-sliced onion, white balsamic vinegar.
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This is not about fresh produce but I used my mom's rather clever technique last night for cooking frozen peas in way that they make a good quick veggie side for asian food. She would melt a little butter, fry off a clove or two of minced garlic until fragrant, tip in a few handfuls of frozen pea with a generous sprinkle of salt and a tiny pinch of sugar. Saute, stirring until bright green and cooed through. The other dish was aubergine with minced pork and quorn.
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I'm getting the chard and kale that I left in the garden last fall. Luckily, my family is used to my cooking and will eat whatever I put in front of them. Pretty soon, it's time to uncover the asparagus and then we'll eat that steadily for a few weeks. I'm so ready to be eating my own veggies!!6
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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.
mfp should have guidelines against posting something that looks this good without a recipe...2 -
girlwithcurls2 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.
mfp should have guidelines against posting something that looks this good without a recipe...
Seconded! @AnnPT77 may I have that dressing recipe please? 😋0 -
girlwithcurls2 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.
mfp should have guidelines against posting something that looks this good without a recipe...SuzanneC1l9zz wrote: »girlwithcurls2 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.
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!3 -
girlwithcurls2 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.
mfp should have guidelines against posting something that looks this good without a recipe...SuzanneC1l9zz wrote: »girlwithcurls2 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.
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!2 -
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! 😅3
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Round zucchini stuffed with farro (spelt) and mozzarella.
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Tonight I made a big pot of "not much chicken for the amount of soup!"
Carrots, celery, cauliflower, asparagus, bok choy, onions, garlic, instant ramen (yes, I know it's high in calories) and the aforementioned chicken. Needed more garlic, but it's delicious.7 -
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!3
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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.4 -
So just got the opening information for our local Farmer's Market! May 1 is opening day which is also Beltane (I am a pagan who follows a Celtic path so this is a holiday for me). I really hope the weather is decent because exploring the market would be a great thing to do for the holiday. I hope to go to the market weekly (weather permitting of course) and take advantage of the produce along with the specialty meats and other items. Eating more local is important to me these days as is eating more quality.
Yesterday I went out foraging and got some field garlic and dandelion. Need to wash and process them (I use the dandelion flowers for non eating purpose but I also got some greens).6 -
I took a "foraging" class a couple of years ago through my farmers market organization. It was a fun way to spend a day, plus I learned a lot about the local plants (where I live now is quite different to where I grew up).9
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