I needed to use up a bunch of “leftover” vegetables. So I turned them into a vegetable medley. This combination of veggies was so colorful, and I love eating colorful foods.
1 Carrot – sliced
1 Green Bell Pepper – chopped in 1/2 in pieces
2 stalks Celery – sliced
2 Green Onions – sliced
1 small bunch Cauliflower – cut in small pieces
2 small Radishes – sliced
1 handful fresh Spinach
2 Tbsp butter
Salt & Pepper to taste
Grated Parmesan Cheese
Warm butter in skillet over medium heat
Add all vegetables except for the spinach
Pan fry until veggies are to desired doneness. I like mine just a tad bit crispy still so about 7 minutes.
Add spinach and cook until spinach is wilted, about 2 minutes.
Season with salt & pepper to taste
Serve with Grated Parmesan Cheese on top.
There were so tasty things in my box this week. And some vegetables I’m not that familiar with. Be prepared for fun recipes tomorrow!
More green onions – I have got to find a use for this. This is 3 weeks in a row, and they’re all sitting in my fridge…
Radishes – the recipe I tried last time was pretty good. But no one in my family really likes radishes, so I’m going to have to try something different. Also, I have the tops this time. I’m thinking I’ll try a pesto and see whether I like the carrot top pesto or the radish top pest best.
Beets – I’ve never ever cooked beets. I’ll be looking at lots of beet recipes this week! They have the tops too. I’m pretty sure I can use these like any green similar to kale. I’ll be finding out what the taste difference is!
Spinach – we love spinach salad! I doubt I’ll have enough to do more than just salads. Especially since this is our preferred way to eat spinach.
While we’re discussing salads, here’s a head of red lettuce. I see some delicious salads in my future!
More Kale – I love cooked greens but the kids and my husband are not impressed. I’m going to try kale chips this week, maybe those will be better received…
Tomatoes – I love tomatoes. And these are huge and delicious looking. Can’t wait to start eating these.
Come back tomorrow to see what I did with all these familiar and unfamiliar vegetables.
While not a fan of cold weather I do love trying all all sorts of new soups this time of year. The nice thing about soup is it freezes well and it’s usually a one pot meal! My first new soup of the season turned out really well. We ate half and I froze half for later this year when I’ve run out of soup recipes to try!
Chicken Barley Soup
4 carrots, diced small
4 celery stalks, diced small
1 med onion, diced small
2 boneless, skinless chicken breasts, cut into 1/2 in pieces
salt and pepper to taste
6 cups chicken broth
1/2 T thyme
1 C quick cooking barley
5oz baby spinach (5 cups)
1. In a large Dutch oven or other heavy pot, heat oil over medium0high. Add carrots, celery, and onion. Cook until just tender, about 8 minutes. Add chicken, season with salt and pepper, and cook, stirring, until chicken is opaque at edges, about 2 minutes.
2. Add broth and thyme and bring to a boil. Stir in barley. Cover, reduce heat, and simmer until barley is tender and chicken is cooked through, 10 to 12 minutes.
3. Add spinach and cook until wilted, 1 minute. Season to taste with salt and pepper and serve.
Few ingredients, simple, and easy to make, and very tasty!