Since I have been eliminating meat from my diet, I’ve been buying a whole bunch of vegetables. Most times I can’t eat them all before something goes bad and I through it away.
Same thing happened this week, but I got an idea that saved most all the vegetables. This morning I cut up all the vegetables I had left over and sautéed them in a little olive oil and garlic. This week I had yellow squash, zucchini, eggplant, onion, carrots and kale. Now I have a shortcut for cooking dinner.
I can take a portion and add it to marinara sauce for a fortified spaghetti dinner, use it by itself with linguini noodles for a dinner, or add stir fry sauce and put the veggies onto of quinoa or brown rice, etc. So now I have a way to use up all my vegetables every week…in fact, I think I will cook up the vegetables the same day I buy them so that they are at the peak of freshness.
Oh, I’m getting excited about which vegetable combinations to buy each week to create different tastes.