If you are one of the many people who have trouble getting your daily required greens consumed I feel your pain. As much as I love my veggies, sometimes its just so much easier to just grab half a PB sandwich and move on. Sometimes the idea of washing and chopping veggies is more than my day can take. BUT… we need to eat them!
So how do I get more veggies in my diet? PREPARATION!
CLEAN YOUR GREENS
Since I like a good cooking challenge the thing I’ve found that works is ordering a weekly farmers market box (CSA). But there is one caveat…. I have to prepare whats in the box the day I receive it. If I don’t prep ahead all the veggies rot, untouched in the fridge until the next week.
A good, organic CSA box will generally have a lot of greens in it. Invest in a Salad Spinner and then start chopping. This week’s box was Spinach, Arugula, Chard & Oak-Leaf Lettuce. I washed, chopped and mixed everything but the spinach to have as salad greens for the week. They sit in the salad spinner which drains moisture, but retains a humid environment. Greens stay crisp and fresh nearly the whole week.
CHOP – MARINADE – STEAM – SAUTE
The rest of the box this week contained the above mentioned Spinach plus radishes, oranges, cauliflower, yams, carrots and asparagus. Sure I could throw them all in the fridge, but what are the chances I’ll cook them later? Nope, here is what I did…
Spinach – saute quickly with chili, olive oil and a dash of salt. Cool & refrigerate. Use it with eggs in the AM or as a side with dinner later on in the week.
Radishes – I had a great assortment of heirloom varieties. I quickly chopped them thin, added orange juice, a dash or sugar and some vinegar to make a fast pickle. This is great mixed with the greens during the week.
Cauliflower, yams, carrots and asparagus – these were all chopped roughly the same size. I tossed them in a ziplock with a little olive oil, salt, pepper and thyme. Threw them on a cookie sheet and roasted in the oven at 375 for about 30-45 minutes. Cooled and put in the fridge. These roasted veggies are the perfect addition to both salads (cold) and dinners (warm) throughout the week.
TOTAL TIME PREP: 60 min
TOTAL TIME COOKING: 45 min