Tales from the Scale: Rainbow Veggie Season Has Arrived
I don't think I have ever had so much fun prepping veggies. The colors on the rainbow carrots were beautiful and that fresh purple cabbage popped so I had to add in some chopped up brussel sprouts with some tomatoes and that is a go for adding a fresh kick of serrano pepper on top. Now that's a meal!
My downfall lately when cooking veggies is not using enough salt and seasoning so I'll say a mixture of rosemary, olive oil, cumin, garlic powder, paprika, salt, and pepper with some turmeric and parsley tastes really, really good for this mix. I just add enough to cover all the veggies and stir in. Taste and add more if you like.
Once you get into the habit of having fresh veggies and proteins around or know how to access them it's just a matter of figuring out what needs to be eaten up first and I also google like a madwoman.
I grabbed Averie's recipe for herb rainbow carrots but sliced them into rounds as you can see below so I just threw them in my pan.
Something I am excited to try this week is a carrot top pesto, a cilantro sauce with jalapenos, and possibly gnocchi. I'll keep you posted because these could be game-changers.
With farmer's markets, orderable produce, and pre-ordering curbside pick-up I might not be losing weight but I am having a lot of fun figuring out how to keep my meals mixed up and still maintain social distance.
Plus I joined a really fun food group, my co-worker, Reesha created and would LOVE for you to join Kwarteen Cuisine. Everyone is using what they have and the ideas are great.