One of my goals this month is to try a new veggie each week. My family would eat nothing but canned green beans (gross!) if I'd let them. I have them (reluctantly) eating salads, broccoli, cauliflower, fresh or frozen green beans, and zucchini.
But we need more variety. Please provide suggestions of your favorite vegetables and how you like them prepared
Thanks everybody! Lets eat healthy!
~Terry in MO~
IT's NOT A DIET! Diets are temporary!
Azure Superhero BLC29! Scarlet Panther Superpower is Chemical Weakness is Salt Weapon is Thunder Blowgun Mode of Transportation is Vortex
4 small zucchini 3 tablespoons red wine vinegar 3 tablespoons red onion -- finely chopped 1/3 cup extra virgin olive oil 1 1/2 teaspoons lemon zest 1/2 teaspoon lime zest 1 teaspoon dried thyme 1 teaspoon dried oregano 1/2 teaspoon dreied rosemary 1/2 teaspoon dried cilantro 1/4 teaspoon dried mint flakes 2 quarts water 1 teaspoon kosher salt
In a medium bowl, add the red wine vinegar and the finely chopped red onion..Slowly whisk in the olive oil until it is thoroughly combined. Add the lemon zest, lime zest,thyme, oregano, rosemary, cilantroand mint. Mix well.
In a pot, bring the water to a boil. Add the salt and thezucchini and simmer for 3-4 minutes. Remove the zucchinifrom the water and allow it to cool. Slice the zucchini in half lengthwise. Coat the zucchini with the vinaigrettemixture. Cover and refrigerate for 1 hour.
Preheat the grill or an oven broiler. Set the zucchini onthe grill or beneath the broiler. You are only trying toreheat the zucchini, so do not let them stay on the grill orin the broiler for more than 3 to 5 minutes. Serve immediately.
1. Preheat broiler or grill. 2. Wipe mushrooms with damp cloth. Remove stems and gills. 3. With paring knife, make slits in tops of caps. Stuff slivers of garlic into slits. Mix rosemary, thyme, oregano and chaenne together and push into slits with garlic. 4. In small bowl, whisk together oil and vinegar with salt and pepper to taste. Brush mushrooms with oil mixture. 5. Place mushrooms, cap-side down, on pan and broil or grill until soft and brown, about 3 to 5 minutes per side.
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