Originally Posted by Magelet
I definitely agree with making salads for yourself, but here are some ways we incorporate fresh veggies into food other than steamed or stir fried.
If summer squash looks good, we might make squash pasta. For instance: Prep: Mince garlic, chop onions, summer squash, button mushrooms, fresh heirloom tomatoes and cooked chicken. (perfect for leftovers)
Saute garlic and rosemary and onions in olive oil and chicken fat.
Add salt and pepper, and a sploosh of balsamic vinegar, with some torn up basil, and oregano.
Add the mushrooms, and saute.
Add the squash and saute until mushrooms and squash are tender.
Add fresh tomatoes, and chicken, cook until warmed through.
Adjust seasonings to taste.
Serve over pasta, with a bit of Parmesan.
Or sauted squash in butter.
If corn and avocado are on special, we might make fry bread salads (with other veggies.) (Make up a bread dough, sourdough or regular, for this I like corn sourdough, let it rise, then when you normally would put it in the oven, flatten it into little rounds and fry it up. Spread with avocado or guacamole (avocado, lime juice, salt, and if you want, tomatoes, hot sauce, salsa, cilantro, onions, etc, but simple is good.) on the breads. Add sourkraut on top. fill with fresh veggies: corn, tomatoes, peppers. Top with chicken (pulled chicken in sauce is great. cook some cooked shredded chicken in stock (enough to cover), sauted onions, cumin, paprika, salt and pepper, until the stock is almost completely absorbed. can top with hot sauce. Its pretty easy, full of raw veggies, and yet still a "hot" meal. Any other sorts of veggies are good too. raw onions? cilantro? raw cabbage instead of sourkraut (raw kraut is healthier, but cabbage is still good))
sauted onions start as the begining of almost every single cooked dish in our house: chili, soup, chicken, stir fries, pasta sauce, everything. They're just so scrumptious.
We just made a quinoa salad with some delicious fresh veggies (ok, so they weren't exactly in season, but they were going bad in the fridge, so time to use them up!) we soaked the quinoa for about an hour (to get rid of the saponin), cooked it up according to directions on the internet, tossed it with a dressing that was about 1:1 acv with olive oil, plenty of mustard and salt til it tasted perfect, let that sit, and roasted some small peices of sweet potato and turnip (the turnip, (or was it a rutabaga?) didn't turn out how I liked. maybe parsnips next time.) after coating them in olive oil and a touch of salt. Tossed those into the salad with some raisins. Yum! (and warm. lol)
Also, my absolutely favorite veggie atm is roasted broccoli. Mix olive oil with lemon juice or apple cider vinegar, toss the brocolli until coated, add a bit more oil, and sprinkle salt all over. roast (any temp really. I like between 350 and 400) until you can't resist eating them anymore, eat half of them off the tray before they go on the plates.
in the winter, baked sweet potatoes make a sneaky veggie. They feel more like a baked potato and are made the same way (poke with fork, put in hot oven, remove when soft). topped with plenty of butter and salt, they are delicious. but they're completely packed with nutrients (especially when you top them with butter, to really absorb the nutrients most efficiently. also, be sure to eat the skins with butter. yum and tons of goodies nutrient wise)
And two of my favorite pasta sauces (great on fussilli or penne):
1. pasta with broccolli cream sauce (optional ham)
cook your pasta. also, steam or boil your broccolli. cook it until really really mushy. (I know, I know, but you want it that way.) add drained pasta, cooked broccolli, plenty of cream, and optional slices of ham to a pot or pan. stir, and cook over low heat until the cream thickens. The broccoli should be so mushy it sort of comes apart, and then becomes a creamy broccolli sauce instead of pasta with broccolli. serve with a bit of parmi. yum!
2. penne rose with spinach
Start with leftover spagetti sauce, canned spagetti sauce, or fresh spagetti sauce. (Easy to make. saute some onions and garlic, dump in some canned tomatoes and a can of tomato paste, a sploosh of wine or wine vinegar (I like red), salt and pepper, oregano, a bay leaf, let cook for a while.)
ok, well you don't start with it, but you'll need it.
start by sauteing some onion in oil over low heat. When its good and translucent-golden, wilt a ton of spinach. When its all wilted but not mush, pour in the sauce. Add cream until its a nice pinkish color, and some grated cheese (parmi is good but expensive. your just thickening the sauce a bit). Cook til hot. optional, chili flakes or powder for a little heat. also you can add some fresh tomatoes if they're in season. serve with parmi. YUM! (I imagine frozen spinach might also work, though I think fresh has more nutrients. isn't frozen cooked which lost some of its nutrients to the water it was cooked in).