How do I add more fresh veggies to my diet?

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

produce radish

Love to hear your thoughts!