Sunday, May 10, 2015

When you have too many veggies...

If you have fresh veggies, you can't just let them sit around, hoping they cook themselves. You need to do something with them or you'll have to dump them. The first instinct is to saute' them in olive oil, chopped garlic and red pepper flakes until soft and aromatic.  You can eat them all, or pop them in the freezer and reheat on a week night when you have nothing else in the fridge.

Or, you could steam them and serve them with a sauce.
Make your own, or use your favorite jar from that specialty store.

Here are two of my favorites. I add grain like Bulgar or orzo, plop in a bowl, add the sauce on top, and there is a quick weeknight dinner. For protein, you could add nuts, or slivers of cheese, or the leftover chicken you meant to use.

Lemon and Olive oil sauce (topping  for fish, vegetables, even pasta)
Place everything in a blender:
Juice and zest of two lemons
2 Tablespoons of good olive oil
1 clove of garlic, minced
1/2 bunch of Italian parsley, chopped fine

Any leftover can be refrigerated for a few days.

Asian sauce (over rice, or any grains and vegetables)

2 Tablespoons of soy sauce
1 T. sesame oil
1 T minced ginger
1T minced garlic
1 T lime juice
Mix in a Mason jar. Write the ingredients on the lid and you can reproduce this sauce in a flash.



  1. I confess I don't cook everyday; but, I have things in the freezer or the fridge that can make it possible to whip something up in a hurry. I've planted boxes of peas this spring, and these will be a godsend in the months ahead when I want to add to my grain bowl or my pan of saute' vegetables for a complete meal. Happy Mother's Day to all you mothers who have to concoct meals for your family on a daily basis.

  2. Thanks, Rosaria! This wonderful post will encourage me to eat more vegetables -- something I've been meaning to do!

  3. Great pointers on using up those vegetables. I hate to throw away fresh bought veggies.