By popular demand – I’m back to share my secrets to eating my whole weekly 8lb share of vegetables from my Community Supported Agriculture (CSA)! Follow these 4 tips and I guarantee you will get your “5 a day.”
1. Stick to a theme
There is a reason why Italians use tomato sauce and Chinese soy sauce. I’m no gourmet, so choosing a regional theme limits my options and makes it easier to determine what tastes good together.
Sprialized beets and squash in a spicy an Thai-inspired almond butter sauce makes a perfect “meat” to these rice and nori spring rolls.
To make this addicting Thai-inspired Almond Butter Sauce stir together 1/4 cup honey, 1/4 cup fresh almond butter, 3 tbs soy sauce, 2 tbs apple cider vinegar, 2 tbs olive oil, 1 tbs sesame oil, 1 clove of garlic, 2 tbs ginger, and a dash of chili powder in a small bowl.
They boys love them!
2. Make your own dips
You would be pissed if you found out your local Mediterranean restaurant was serving you Sabra hummus. So, if you’re cooking Mediterranean, don’t cheat yourself- make the real stuff! These creamy hummus and babaganoush recipes are absolutely divine and extremely easy to make!
To make this fresh Hummus blend 1/4 cup tahini and 1/4 cup of lemon juice for about 1 minute. Next add 2 tbs of olive oil,1 garlic clove and half a can of chickpeas and blend for 30 seconds, add the rest of the can of chickpeas and blend until smooth. If the consistency is too thick or chunky add a few drops of water and blend until smooth.
To make this incredible Babaganoush broil your sliced eggplant for about 10-15 minutes or until golden brown. Place the eggplant into tinfoil and let sit for 5 minutes. Meanwhile, combine 1 lemon, 1 clove of garlic, and 2 tbs of tahini into a food processor. After 5 minutes, separate the eggplant flesh from it’s skin and add the flesh to the blender (perhaps add a little skin for flavor). Blend until smooth and either cool in the fridge to use as a veggie dip or eat right away with some toasted pita bread!
3. Don’t be afraid of vegetable tops
The first few weeks of my CSA, I was throwing away massive amounts of what I assumed to be inedible vegetable tassels. However, after a little research I discovered that vegetable tops are edible and tasty. And Voila: Raw spriralized squash and carrots in a Carrot Top Pesto!
To make this unusual, but delicious Carrot Top Pesto combine 1 cup of carrot leaves, 1 cup of basil, 6 tbs oil, and 1 garlic clove into a food processor and blend until finely minced. Add 3 tbs of pine nuts and pulse until finely chopped.
4. When all else fails, make Ratatouille
Taking advice from French rat genius, Remy: Ratatouille solves everything. Sometimes there is no better way to eat exorbitant amounts of vegetables then pan-frying them in a little bit of olive oil.
Onions, eggplant, squash, tomatoes, capers and garlic pan-fried for about 15 minutes.