Happy early Springtime greens and yellow, nourishing comfort food with bright flavors…
- 3/4 cup brown Basmati rice
- 12 oz shelled edamame
- 3-4 shallots, diced
- 1/2 Serrano pepper, diced
- 1 T fresh ginger root, diced
- 1-2 t dill and thyme
- 1/4-1/2 small cabbage, chopped
- 2-3 spears broccoli, chopped
- 1 yellow pepper, chopped
- 1/4 t salt, black pepper to taste
- 1/2 lemon
- 4 oz feta cheese
Rinse rice well, cover with 1 1/2 c fresh water and dash of salt, bring to boil, then simmer covered for about 45 minutes. Test for doneness, drain any remaining fluid then let rest uncovered. In a separate saucepan, cover frozen shelled edamame with fresh water, bring to boil then simmer covered for 4-6 minutes, until soft. Drain, rinse in cool water and set aside in large serving dish with lid.
Remove tough outer edges of broccoli stalks, then chop soft inner stalks and tops into bite size flowerets. Dice shallots, Serrano pepper and ginger root, chop cabbage and yellow pepper. Using large frying pan with lid, saute shallots and Serrano pepper including seeds in 2 T olive oil until the shallots are translucent, about 3-4 minutes. Add ginger, dill, thyme, and chopped cabbage, and continue to stir over low heat until cabbage is bright and softened some but not mushy, about 2-3 minutes. Transfer to serving dish with cooked edamame. Using same frying pan, saute diced broccoli stems for 1-2 minutes, then add 1-2 T water, cover and steam for 2 minutes until softened. Add broccoli flowerets and yellow pepper, cover and steam for about 2 minutes until bright and softened but not mushy. Mix cooked vegetables and rice well, add salt and pepper to taste, dress with freshly squeezed juice of 1/2 lemon. Serve warm over bed of fresh spinach, topped with crumbled feta. This stores well in an airtight container in the refrigerator for a couple days. It travels well and is good too served at room temp for a meal on the road or trail.
Forecast for hot weather and two busy days ahead… calls for something easy, light and fulfilling too.
- 3/4 c quinoa
- 2 cups edamame
- 1/2 c nonfat ricotta cheese
- 1 large clove garlic, minced
- 1 small red onion, chopped
- 2 stalks celery, chopped
- 1 yellow pepper, chopped
- 2-3 T fresh mint, chopped finely
- 1/2 cup hazelnuts, chopped
Rinse quinoa well, then cover with 1 1/2 cups fresh water and a pinch of salt, bring to boil then reduce heat to low and simmer covered for 20 minutes. Drain any residual water. Meanwhile, cover edamame with water in a small pan, bring to boil then reduce heat to low and simmer covered for 5 minutes or just until tender, then drain. Stir ricotta cheese into cooked edamame and mix well. Chop all veggies. Combine everything except the hazelnuts and mix together well, store in airtight container in refrigerator. Serve cold or warm, topped with hazelnuts.
Eating local vegetables in season is healthy, and so easy to do in the summer with fabulous fruits and so many familiar easy to like vegetable choices. But in autumn, at least for me it requires more determination. Brussels sprouts? Really? Yes, autumn vegetables can be both inspiring and nurturing too! Brussels sprouts are beautiful now, and kale…makes me think to try something new with the beautiful vegetables I bought at the farmers market this morning.
- 3/4 c hulled barley
- 18 small brussels sprouts, sliced
- 1 leek, chopped
- 1 bunch lacinato kale (about 4 packed cups)
- 10 oz fresh or frozen edamame
- 2-3T ginger root, minced
- 1-2 teaspoons thyme
- dash or two of apple cider vinegar
- 1/2-1 lemon, juice and pulp
- black pepper to taste
- Chopped pistachios garnish
Rinse then soak barley for 4-8 hrs. Drain and rinse, cover with 4 cups fresh water, bring to a boil, then simmer covered for about 45 minutes until soft yet still slightly chewy. Drain, rinse with cool water to cease cooking, drain and set aside. Saute chopped leek in 2-3 T olive oil over medium heat for 2 minutes, then add minced ginger, thyme, sliced brussels sprouts, well washed edamame and apple cider vinegar. Remove lower half of center veins of kale, then slice leaves into thin ribbons. Continue to cook brussels sprouts while stirring, adding chopped kale after 3-4 minutes; cook until brussels sprouts are bright green and tender but not mushy, about 5-7 minutes in total of which the last 1-2 are with lid on to steam. Never overcook brussels sprouts and kale! Remove from heat, mix with cooked barley, and toss with juice and pulp from freshly squeezed lemon. Serve warm or cold, dressed with a drizzle of olive oil and pistachio nut garnish. I might try adding some feta cheese when I serve the leftovers?