Thursday, June 16, 2011

Veggie Shortcut

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.


  1. That is a good looking skillet!! One more suggestion for you, when you find you just don't have the time to "do the right thing" by your vegies... dice them and toss them in the freezer. They make a great addition to soups, and you won't notice the change in texture caused by freezing. Greens, carrots, celery, onion, squash... I'm not sure how well eggplant would freeze, though.

  2. Laurie - what a great idea! I'll definitely plan on doing that.


I really enjoy reading comments so please take a moment and say HI or something so I know someone is reading this thing.