It’s such a beautiful time of year! Gardens are overflowing with gifts from the ground and we are so fortunate to have a diverse selection of produce to choose from – hearty greens, colourful peppers, juicy red tomatoes, crispy beans and more.
I’m blessed to have many of the vegetables we eat at my fingertips. I find taking time in the garden to weed, water and gather is a wonderful way to decompress and connect with the earth and my spirit. As I gather my veggies, I envision what I’m going to create in the kitchen, keeping it quick and simple. Here are a few ways you can take your veggies from the garden to your kitchen table.
Green Beans
- In a large pot, bring water to a boil. Add beans and cook until desired tenderness (I like mine crisp so I boil just until they are a beautiful green colour).
- After the beans are cooked take them one more step and sauté them with garlic and olive oil.
- Or make a dressing of Dijon mustard, olive oil, apple cider vinegar and a hint of honey for sweetness and drizzle over cooked beans. Toss until coated and enjoy.
Swiss Chard
- Can be eaten raw or cooked (raw tends to be less bitter than cooked).
- Add these nutrient-rich leaves to a salad.
- Toss into a stir fry or soup.
- Use them as a wrap.
- Sauté with garlic, olive oil and sprinkle with lemon juice and sea salt.
Kale
- Massage kale with a dressing of olive oil, lemon juice and sea salt or try out my creamy avocado dressing (http://georginablankenship.com/creamy-avocado-dressing/). Let sit for 10-15 minutes. This will soften the leaves, making them easier to eat and digest. Add your favourite vegetables and enjoy.
- Sauté with olive oil, garlic, sea salt and lemon juice.
- Add to your smoothie (I prefer baby kale over large leaves).
- Chop into small pieces and mix into burgers or add to your soup.
- Make kale chips (http://www.onegreenplanet.org/vegan-food/recipe-sour-cream-and-onion-kale-chips/).
Tomatoes
- Slice and put tomatoes on a plate. Sprinkle with goat cheese, fresh basil, olive oil and sea salt.
- Turn them into spaghetti sauce
(http://www.wholefoodsmarket.com/recipe/no-cook-tomato-sauce).
- Make fresh salsa – love adding this to my eggs!
- Add them to soup, salad, stir-fry, pizza, wraps and kebobs (http://www.cookinglight.com/recipes/southern-tomato-salad).
- Grill on your BBQ.
- Toss them in the freezer for a future sauce or soup.
Peppers
- Chop into small pieces and add to tuna or chicken salad for an extra crunch.
- Toss them in a salad – cut them into bite-sized pieces or strips.
- Stuff with cooked chicken, vegetables and spices or go vegetarian and add quinoa (http://www.eatingwell.com/recipe/247794/stuffed-peppers/).
- Top off your pizza with plenty of colourful, sliced peppers.
- They make great dippers for hummus or salsa.
Top off your plate with a healthy protein recipe such as Spiralized Veggie & Chicken Wraps or Oven Fried Chicken and enjoy the many ways you can eat your vegetables this summer!
Cheers,
Georgina
