Vegetable Frenzy (several recipes)

Yesterday, Sunday, I got to do one of my favorite things: stock up at the Farm Market and cook til the cows come home. Well, no cows, actually, but we’ve got enough food to feed them when they do get here!  And since they like vegetables too, they’ll feel right at home.

If you do one thing for your diet, add more vegetables. I’m not saying go vegetarian, grow your own, or even buy organic. But get some more plants in your meals, and you’ll reap so many benefits. People lose sight of this often, thinking that some new supplement or drink or exotic fruit is the key to health. But don’t overlook the everyday miracles in your produce section. There, you’ll find the keys to longevity, to disease prevention, and endless variety to keep your tastebuds as happy as your body.

I picked up some fresh beets, arugula, cauliflower, a ton of blueberries (for $2 each why not?), raspberries, oranges, brussels sprouts, almonds, cabbage, eggplant, radishes, grapes and a quince for Val. I even found green chickpeas in the pods, something I’ve never had before.  (I knew they didnt grow in cans…) And spent something like $40 for a huge load of goodies that should last all week.

1-2 pounds Brussels Sprouts

3 cloves garlic

1 T olive oil

salt and pepper

It doesn’t get much easier than this one. Quarter the sprouts, and chop the garlic. Toss it all in olive oil and put in the oven at 450 degrees until the sprouts are getting brown.

2 whole beets, greens removed

2 oz Blue cheese, crumbled

Baby arugula

Balsamic vinegar

Peel and slice the beets into thin wedges. Put on a sprayed cookie sheet and ba

ke for about 30 minutes. (I did mine in the toaster oven at 350). Place a big handful of arugula on a plate, top with the warm beets, and 1 ounce blue cheese crumbles. (A little goes a long way.) Drizzle with balsamic vinegar pefore serving.

How can you make one cancer-fighting veggie even more potent? Add some cancer-fighting spices.

1 head cauliflower, cut into pieces

Turmeric, garlic powder, chili powder, salt

Cooking spray

Place the cauliflower pieces on a sprayed cookie sheet and sprinkle liberally with the spices and salt. Spray again briefly so it all sticks, then roast for 15 minutes at 450.

(Cutting up all the cabbage is the hardest part)

1 head green cabbage

salt, pepper

2 cups tomato sauce

Shred the cabbage, discarding the core, and put in a big saucepan. (You need a big pan – if you don’t have one, consider halving the recipe.) Heat over medium flame, tossing with tongs or a wooden spoon so it doesnt burn on the bottom, but gets browned and softened. This can take a while, depending on the heat and the size/shape of the pan, but just keep going until its all cooked. Then stir in tomato sauce, lots of black pepper and salt to taste. Great side dish, but not very photogenic. Sorry no pic.

Last night for dinner we had the arugula salads, about half of the cabbage, and leftover bbq pulled beef from the slow-cooker. Now that all these veggies are made, I’ll cook up some chicken/fish/beef and I’m set for lunches and dinners all week.