March 02, 2009
Seriously, a lot of my recipes come from sheer laziness. In this case I wanted to eat a lot of varied vegetables, but I'll be a monkey's uncle if I'm going to cook up 6 different dishes!
Do you have time for that? I do not. Please, I did not even have time to watch Lost or Battlestar Gallactica last week :-) I use my Franklin Covey planner to help me keep everything organized and make the most of my time. Last week Mr. Covey clearly said to me, "You are doing too much. Make a lot of 1 recipe and eat leftovers." I always listen to Mr. Covey.
So, I sent Max to the store with a grocery list full of vegetables. By the way, we've been doing really well this month keeping our weekly grocery bill to under $70. I think the best way to do that is to:
1. Eat what you have in the house already
2. Don't waste anything
3. Buy things that don't come in a package
What resulted was a lip-smackin', hip-shakin' veggie salsa that hit on pretty much every nutrient in the book. I served it over brown rice and black beans, but you could also add it to a broth for some soup, or mix it with marinara sauce and serve over pasta. It never hurts to have a big bowl of chopped veggies in the fridge for whatever comes up. So the question is, does this even count as a recipe? Probably not since I just sort of made it up as I went along!
Six Veggie Salsa
1 head swiss chard
15 brussel sprouts
1/2 butternut squash
1 head cilantro
1/2 bag frozen corn, defrosted
pinch cayenne pepper, or to taste
approx. 1/4 cup each apple cider vinegar, umeboshi plum vinegar, olive oil and tamari
Chop all veggies (except corn) into tiny pieces or shreds. In large pan, cook onion and butternut squash until tender. Allow to cool. Toss everything with dressing and allow to sit for 1 hour so acid from dressing can break down chard and sprouts. Serve as you would salsa.
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