CSA Vegetable Delivery – #2 – June 2, 2009

June 09, 2009 By: Megabeth Category: CSA Delivery

asparagus

Our counter now overflows with the amount of spinach we received this week from Great Country Farms. We also received a little dill plant, lots of asparagus, and green onions. As always, with the strawberries, they are best eaten whole.

green onions

strawberries

dill and spinach

Spinach Stuffed Shells: A Recipe Preview for a Great Cause

March 31, 2009 By: Megabeth Category: Article, Misc.

As you can see from the badge on my blog, I am a member of  Blogger Aid.  Blogger Aid is a ever-growing group of international food bloggers bound by a common desire: helping to make a change in a world where starvation continues to affect so many.

bloggeraidlogo

Blogger Aid bloggers are working to raise awareness for the hungry in communities around the world. As part of these efforts, a cookbook is being developed where 100% of the profit from the sales of the book will be directed to School Meals, a program of The World Food Programme (WFP), the United Nations front line agency.

That said, I have submitted my original recipe for  Spinach Stuffed Shells and “Quick and Easy” Tomato Sauce for the vegetarian section of the cookbook.

Looks good, right? Well, the recipe won’t be posted here until the cookbook is published later on this year. I’ll be sure to update my site with details on when and where it’s available and, of course, the recipe for these spinach stuffed shells.

UPDATE: The cookbook is now available.

Sesame-Roasted Sweet Potato Wedges with Broccoli

March 15, 2009 By: Megabeth Category: Main Dishes

After a week of eating food on the road, I was looking forward to a home cooked meal. However, since I was a bit jet lagged, I wanted something that was easy to make. After a few chops with a knife and a few turns of a whisk, I had a really good meal to welcome me home. The broccoli comes out very crispy and the sweet potatoes are crisp on the outside and soft on the inside. (I would probably omit the green onions the next time I make this because the roasting caused them to release some eye watering “fumes” of some sort. I wasn’t troubled by it but my in-house taste tester was.)

Sesame-Roasted Sweet Potato Wedges with Broccoli
Vegetarian Times Issue: January 1, 2009

  • 4 cups bite-size broccoli florets, halved lengthwise
  • 2 small sweet potatoes, each cut into 16 wedges (1 lb.)
  • 6 green onions, each cut into 4 segments
  • 3 Tbs. toasted sesame oil, divided
  • ¼ tsp. coarse salt
  • 2 Tbs. orange juice
  • 2 Tbs. low-sodium tamari or soy sauce
  • 1 Tbs. rice vinegar
  • 1 Tbs. mirin
  • 1 Tbs. toasted sesame seeds
  • 2 tsp. grated fresh ginger
  • 1 clove garlic, minced (1 tsp.)
  • 6 cups baby spinach (8 oz.)

Preheat oven to 450°F. Place broccoli, sweet potato wedges, and green onions in large bowl. Add 2 Tbs. sesame oil and salt; toss wellto coat. Spread vegetables on baking sheet, and roast 20 minutes, turning with spatula 2 or 3 times. Increase oven temperature to 500°F. Roast vegetables 10 minutes more, or until tender and browned.

Oven Roasted Sweet Potatoes and Broccoli

Meanwhile, whisk together orange juice, tamari, rice vinegar, mirin, sesame seeds, ginger, garlic, and remaining 1 Tbs. sesame oil in small bowl.

Oven Roasted Sweet Potatoes and Broccoli

Place spinach in large serving bowl, add roasted vegetables and orange juice mixture, and toss well to mix.

Oven Roasted Sweet Potatoes and Broccoli

Oven Roasted Sweet Potatoes and Broccoli

Crock Pot Curried Rice and Lentils

February 16, 2009 By: Megabeth Category: Main Dishes

This recipe from Fat Free Vegan Kitchen is about as easy as it comes. Just dump all the ingredients into the slow cooker, turn it on low, and walk away. (Actually, I sat on the couch and watched live coverage of the Tour of California while this cooked. I’ll let those cyclists do all the work.) I’ve now got myself several days worth of hearty lunches.

Curry-Spiced Lentils & Spinach
from Fat Free Vegan Kitchen

1 1/2 teaspoon curry powder
1/2 teaspoon ground cumin
1 teaspoon ginger
1/4 teaspoon turmeric
1/4 teaspoon cayenne
1 medium onion, chopped (I omitted the onion)
2 cloves garlic, crushed and minced
1 cup lentils, rinsed
1/4 cup converted rice (I used basmati rice)
1 10-ounce package chopped spinach, partially thawed and broken up
2 cups vegetable broth
salt to taste
Chopped tomato & mint for garnish, if desired

spinach lentils

Combine first 11 ingredients in the slow cooker/Crock Pot.

spinach lentils

spinach lentils

Cover and cook on low for about 6 hours, or until rice and lentils are tender but not mushy. (Megabeth note: Check on the lentils towards the end of cooking to see if you need to add more liquid.) Add salt to taste; serve garnished with chopped tomato and mint if desired. May be doubled. Makes 2 to 3 main dish servings.

spinach lentils

spinach lentils


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