veggie recipe

The Big Green Bowl of Spring

Green Bowl of Spring

We all get cravings. Food cravings. I think most of us think of cravings as a bad thing, like wanting brownies at midnight. But there are other cravings. The ones we should listen to.

Spring, so far, has been unseasonably cold. I found myself have a craving lately, for veggies. More specifically, green veggies.

Don’t get me wrong. I eat veggies all the time. I like them. But this is more than my normal desire for veggies.

So I listened to these cravings, and made a big saute of green veggies for lunch today. I used what I had on hand. The mixture was so full of flavor, and just what I had been wanting.  It reminded me of Spring, all green and full of life, so that is what I called the recipe. I plan on making this again, maybe switching up some of the veggies. I just ate them as is, but I could see serving them over rice or pasta. I’ll enjoy the leftovers as a side with dinner tonight.

The Big Green Bowl of Spring

3 T. olive oil

2 onions, sliced

2 c. chopped cabbage

1 pound of Brussels spouts, trimmed and cut in half

1 pound sugar snap peas, trimmed

1/2 pound asparagus, trimmed and cut in 2-inch pieces

1 c. stock- veggie or chicken

salt and pepper to taste



Heat oil in large skillet and cook onions until tender. Add cabbage and cook until cabbage is tender, about 5 -7 minutes.  Add Brussels sprouts and cook five minutes longer, reducing heat to medium and stirring often. Add remaining ingredients and cook 3-5 minutes more, until veggies are tender and most of the stock has cooked off. Adjust seasonings. Makes 4-6 servings.

Pantry Vegetable Soup

Pantry Vegetable Soup

Pantry Vegetable Soup

I’ve been using stuff up and not going to the grocery store for almost 3 months now. Sometimes it takes some creative thinking to put an interesting meal together. When in doubt I can always make a good pot of soup. Soup comes easy to me. I grew up with a Mom who really knew how to make great soup. Can’t make a pot of soup without remembering her. I wanted to make a vegetable soup today so I looked around to see what I had on hand and ended up with this. Started with the basics, onion, celery, carrots. Then I added home canned tomatoes and pinto beans. Threw in some dried zucchini and dried mushrooms, too. I had a little  broccoli in the freezer so I tossed that in as well. Some basil from the freezer, dried herbs and some other seasonings and it was good to go. Here is the recipe but this is the sort of soup that can be adjusted according to what you have around.

Pantry Vegetable Soup 

2 T. oil

1 onion, chopped

3 carrots, peeled and sliced

2 ribs celery, sliced

1 c. chopped cabbage

3 cloves minced garlic

1 pint jar canned tomatoes- or a 14.5 oz. can

6 c. water

1 can pinto beans, rinsed and drained- I used a p[int jar of home canned beans

1/2 c. dried mushrooms

1/2 c. sliced dried zucchini

2 T. vegetable soup base – I use home made-

1 c. chopped broccoli

salt and pepper to taste

hot sauce to taste

dried and frozen herbs to taste- I used Tuscan seasoning and a frozen cube of basil with olive oil.

Heat oil in soup pot and add the onion, cooking until golden. Add remaining ingredients, except the herbs, and cook, covered, until veggies are tender and dried veggies are re-hydrated. This will take about 30 minutes. Add herbs and let simmer 10 minutes longer. Adjust seasonings and serve. Serves 4-6.

Veggie and Pasta Skillet Dinner

Veggie and Pasta Skillet Dinner

Veggie and Pasta Skillet Dinner

We had this dish in class last night. Lots of yummy veggies. Colorful, tasty and very simple. Thanks to all who braved the snowy night to get together to cook.

Vegetable and Pasta Skillet Dinner

1 (16 ounce) package whole wheat rotini pasta, cooked

2 tablespoons toasted sesame oil

1/4 cup soy sauce

1/4 cup balsamic vinegar

2 tablespoons honey or sugar

3 T. oil

3 cups chopped broccoli

1 cup chopped carrots

1 cup chopped red bell pepper

2 cups chopped fresh mushrooms, use whatever mushrooms you can find

1 cup shelled edamame (green soybeans), organic

3/4 cup cashews

In a small bowl, mix the 2 tablespoons sesame oil, soy sauce, vinegar, and honey or sugar. Heat the 3 tablespoons of oil in a skillet over medium heat. Stir in the broccoli, carrots, pepper, mushrooms, shelled edamame, and cashews. Sauté 5 minutes. Mix in the sesame oil sauce. Add pasta and cook 5 minutes longer or until vegetables are tender but crisp and pasta is heated through. Serves 4-6.

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