So I don’t have a new meatless recipe to share with you. Instead I’m going to be lazy and link back to an old post. Since it’s summer and the farmers market appears to be opening everywhere, I figured I’d link back to an oldie but goodie (and one that I always reference to this time of year). I’ve been buying tons of seasonal produce lately (in an attempt to be eating healthy for my growing belly). Asparagus, strawberries, blueberries, raspberries, peaches, plums, cherries, tomatoes, etc. I would buy these ingredients even if I wasn’t pregnant right now but I’ve also been craving them. The fruits make such great sweet or savory salads. Take a look at my post from last summer. Alone or in a salad they’re refreshing, tasty and good for you. Enjoy!
Yes! I’m going to try to do weekly digests (word choice?)… er weekly themed blog posts? Well, I think you know what I mean, and what better way to start with Meatless Mondays. While I don’t always do this in our household I am a fan of the concept, especially since the Mister and I typically eat out during the weekend. Sometimes you need that light meatless meal at the beginning of the week to cleanse your body of all that food (I think it’s okay to indulge in moderation) consumed during the weekend. The first Meatless Monday meal is inspired by a vegetable medley I had while on the road last month. It’s almost like squash/zucchini spaghetti but not completely as those recipes (well the ones I’ve seen) are usually made with butter and sage. The recipe is almost like spaghetti with marinara but of course using only vegetables! YUMMY and good for you too!
Yes, I took the picture with my phone, hence the crappy quality. The restaurant topped this with feta and served the dish with grilled flatbread.
VEGETABLE SPAGHETTI MEDLEY
serves 1 (I made this for me. The mister had bistek (steak and onions), which I’ll post a recipe up for soon)
why, hello gorgeous.
1 zucchini, cut in long julienned strips
1 cup of spinach
1/4 small onion, sliced
1 clove of garlic, minced
1/2 plum tomato, diced
1/4 red bell pepper, sliced
1/4 green bell pepper, sliced
1/2 a medium carrot, julienned
1/4 c grape tomatoes
1/4 CUP of canned crushed tomatoes and its juices
2 basil leaves, chiffonade
1/4 tsp of dried oregano
salt and pepper to taste
feta or mozzarella cheese
Heat sautee pan with olive oil. When the oil is hot (but not smoking), place onions in the pan. Cook the onions until translucent. When translucent, add garlic and when fragrant add carrots and bell peppers. Allow to soften, about 3 – 5 minutes. When softened, add diced tomatoes and zucchini and allow these vegetables to soften a little bit (but you still want that crunch). Add canned tomatoes (with juices), basil, and dried oregano with a pinch of salt and pepper (to taste). Stir and coat all the vegetables with the canned tomato. This should create a sauce. If there isn’t really a sauce, add a splash of chicken stock. When the vegetables are coated with the tomato sauce, add grape tomatoes into pan and allow tomatoes to soften, which takes about 3-5 minutes. Then add spinach and allow to wilt. Top with feta, mozzarella or if you’d like parmesan cheese and serve.
Happy Monday and healthy eating!