I stopped at a new (to me) store on the way home from work today and was pleasantly surprised to find the produce aisle loaded with lots of organic fruit and veggies. Bagliani’s in Hammonton, New Jersey is a cute little Italian market. I had to grab a few greens, and it was tough to resist the gourmet vinegar shelf. Let’s just say I could have done some serious spending damage. Anyway, tonight I made a quick dinner of vegetable tapas.
I can’t believe how much I love brussel sprouts
Who says eating healthy has to be expensive?
A mix of the seasons
I used up the last lonely corn and sweet potato (or is it a yam?) from the back of the fridge. Here’s the “recipes” for a super fast veggie plate:
Corn: Peel the husk. Wrap the cob in a wet paper towel. Microwave 2 minutes. Unwrap and cool for a few minutes before using a steak knife to scrape kernels off. That is unless you have one of those official corn scrapers.
Brussel Sprouts: Cut off stems. Slice in half lengthwise. Put brussel sprouts in a pan with a few tablespoons of water or veggie broth over medium heat. Cook until desired tenderness. Add water as needed so they don’t stick.
Sweet Potato: Stab with a fork a few times (maybe thinking of someone who annoys you). Microwave 4-6 minutes, depending on size. Cut in half. Top with cinnamon, nutmeg and Earth Balance spread.
Kale: Rinse well. Tear into pieces. Throw in a pan with a few tablespoons of water or veggie broth. Saute 2-3 minutes until water has evaporated. Sprinkle any fresh herbs on the top. I used dill and basil today.
Add salt and pepper if desired. The whole meal should take about 10-15 minutes. Not bad for all those nutrients.
Do you have any fast weeknight dinners?