Guest Post by Tara Wood
For most people “Back to school” usually means back to running around like crazy! Those fantasies of cooking stews and homemade jellies seem appealing, but let’s get real. I always forget about some of those lonely veggies in the drawer of my fridge!
So here are three ways to make sure you eat all those beautiful veggies.
Thursday = Prep
You can roast almost anything: carrots, squash, cauliflower, broccoli, sweet potatoes, yellow potatoes, peppers, eggplant, zucchini, beets, and tomatoes. And it just doesn’t take that long!
Just set the oven to 400, chop up your veggies, coat in olive oil (don’t be stingy here ) and add salt and pepper. Roast them the oven until a brown crust develops and they are fork tender. You might have to toss the veggies with a spatula during cooking a few times. It may take 30-45 minutes depending on the size of the veggies.
For the leafy greens (kale, collards, beet greens, spinach), you can sauté them to eat later. Place a pan on high heat, brown some garlic, and throw in your washed and roughly chopped greens. Toss over the heat until wilted. Add in a pinch of salt and a squeeze of lemon and that’s it.
Store your roasted and sautéed veggies in the fridge and enjoy all week. Glass mason jars let you see what you have at a glance, and don’t take up as much space as regular food storage containers.
Use Those Veggies In Everything
For breakfast heat up those greens in some olive oil, crack two eggs on top and add a tablespoon of water. Lid the pan and steam the eggs over the greens. I guarantee it’s pure deliciousness! Or if you prefer, scramble some eggs with any veggie. Make a veggie sandwich with pesto, goat cheese, or hummus. Use those roasted tomatoes on grilled cheese, grilled bread with veggies or as a quick sauce with olive oil on pasta. Or just serve as a side dish with grilled meats.
I Don’t Have Time to Prep In Advance!
The third tip tip works when you don’t have time to prep your veggies in advance. Just take a sheet of paper and write out what is in your fridge. All of your veggies, maybe proteins and what ever else you want to use up in the week. That way, it is there, in your face – a reminder to use what is in your fridge!
Happy fall roasting everyone! And enjoy this great video from The Everlasting Meal!
