Veggies, Greens & Being Resourceful
In celebration of summer, swimsuit season,
eating locally, cutting back on meat,
and never really wanting to see another chicken breast ever again,
I've been inclined to eat more fruits and veggies.
This helps on the grocery bill and the waist line.
I hit the produce aisle first so I fill up my cart right away
with fruits and veggies, remembering to incorporate color
in each meal knowing I'm getting natural vitamins.
I also prefer to keep the veggies slighlty undercooked - al dente
which also holds the nutrients better.
I've even been saving the seeds in hopes of a fruitful garden.
Seeds shown are from the green pepper,
an orange bell pepper featured in many of last week's Summer Bites,
and a palm seed perished from our courtyard.
I even planted a Georgia peach pit last week in my window
to test my green thumb.
It really is a wonder how something so small can turn into something beautiful
and provide a hopefully bountiful crop
like my father's garden below...
He's already picked 24 squash from his Tennesse garden...
sorry a little blurry.
Stuffed Bell Pepper
Ingredients: chopped mushrooms, marinated green olives, shaved parmesean,
low-fat mozzarella, Italian seasoning, garlic powder, lemon juice, two tbsp homemade sauce, a drizzle of olive oil and pinch of salt.
Eggplant Discs
Her NYC vegetarian dishes have big city style.
Ingredients: Eggplant, drizzle of olive oil, garlic powder, salt, Italian seasoning, homemade sauce, shaved parm, and a squirt of fresh lemon juice.
How does your garden grow?
