It’s that time of the week again. Your housemate brings home a box of assorted fruits and veggies and you think, how am I supposed to combine zucchini and oranges? What are collard greens? Here are a few recipes for your vegetables and although I didn’t write any for your fruits, I have no doubt that kiwis, oranges, and apples would make a lovely fruit salad. Remember, live life on the veg.
Sautéed Zucchini coins
– Dice a few cloves of garlic and throw in a pan with some olive oil.
– After a few minutes, throw in some diced onions or shallots and cook until they start to soften.
– Chop the zucchini into thin coins and arrange in a single layer in the pan so they can brown.
– Stir occasionally and flip over to brown both sides until tender.
Garlicky Collard Greens
(Similar to the sautéed chard recipe in the last issue)
-Wash and chop the collard greens into four inch slices.
-Put a little olive oil in a pan on medium heat, and sauté some onions if you have any.
-After five minutes or so, add some diced garlic and the collard greens.
-Stir around and cook for 7-8 more minutes until it cooks down a lot. Pour some soy sauce on top for flavor.
– It will turn to a kind of ugly green. Collards take a while to cook so it may take a bit longer to get tender enough.
Broccoli Cheddar Soup
(Adapted from 101cookbooks.com, uses the yellow onion too!)
2 Tbs. olive oil
1 shallot, chopped
1 medium yellow onion, chopped
1 large potato, peeled and cut into 1/4-inch cubes (1 1/2 cups)
2 cloves garlic, diced
3 1/2 cups vegetable broth
1 large head of broccoli, cut into small florets
2/3 cup grated cheddar cheese
1 – 3 teaspoons dijon mustard
smoked paprika to taste
Sauté the shallots, onion, and a pinch of salt for a couple minutes on med-low heat. Add the potatoes and cover and then cook for a few minutes until they are soft enough to stick a fork in. Uncover, and add the garlic and then the broth. Bring to a boil until the potatoes are tender, and then stir in the broccoli. Simmer until the broccoli is tender throughout, so about 2-4 minutes.
Remove the soup from the heat and puree in a blender. Add half the cheese and the mustard. Add more water if you want it to be soupier. Taste to flavor.
Serve with croutons, the remaining cheese, and a little paprika.
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