Eating in season has become a recent trend as more and more people turn to a healthier diet. The farm to table approach not only gives you the freshest selection of in season fruits and vegetables, it also supports your local farming community, builds the local economy and community, and is greener as your food isn’t trucked in from hundreds or even thousand of miles away.
Eating local and in season does something else: it makes you more mindful of the fact that you should eat the widest variety of fruits and veggies available. Some people may see this as an added burden when it comes to cooking. So with you ,and that long day you’ve spent on the job in mind, this article and these two meals were created.
In my pre-vegetarian days I would bake enough chicken at one time for a couple of meals. I would served baked chicken and then on another day, use the remaining chicken to make chicken pot pie, chicken spaghetti, or whatever else struck my fancy. The two recipes that follow use the same approach for vegetarian meals. The base is a spring medley of veggies: asparagus, red bell peppers, yellow squash, zucchini, and sweet yellow onions. I made dinner and breakfast, you can easily have both for dinner.
- One bunch of asparagus
- One red bell pepper
- One yellow squash
- One zucchini
- One yellow onion
- Pecan oil
- 2 teaspoons oreango
- Salt and pepper to taste
- Hummus, I like roasted red pepper
- Chopped cilantro
Wash all vegetables and set on a clean towel to drain. Preheat oven to 400 degrees.
Using the top half of the asparagus, chop into one inch pieces, set aside. Chop onion and bell pepper in to one inch pieces and set aside. Cut the ends off of the squash and zucchini and cut length wise. Cut into half moons and set aside.
In a large rimmed baking pan put about 2 tablespoons of pecan oil, veggies, oregano, and salt and pepper to taste. Toss to coat. Place pan in oven on middle rack and roast veggies for about 15 minutes, stir. roast about 5 minutes more or until tender but not overly done. Remove from oven and set aside.
In a large skillet over medium heat, spray your pan with cooking spray (I use my pampered chef oil sprayer). Place a tortilla that has one side spread with hummus in the pan, hummus side up, and add a serving of veggies to half. Fold the other side over and heat on both sides till golden brown. Store leftover veggies in a sealed container for breakfast.
Serve with salsa and cilantro sprinkled on top.
Using the left over veggies from above you can make a delicious omelet for breakfast or dinner.
- 4 eggs, well beaten
- 2 ounces of gruyere cheese
- Leftover spring veggie mix
- 2 tablespoons butter
- Salt and pepper to taste
In a large skillet on medium heat, melt the butter. Swirl melted butter around the pan to coat the bottom. Pour in beaten eggs and allow to set–be sure your heat is not too high or you’ll have burnt eggs on bottom and raw on top. Once your eggs are set add the veggies and grated gruyere cheese to half of the omelet. Carefully fold over the other half and allow to cook until veggies are heated through and the cheese is melted, flipping once midway through. I use a spatula to check the omelet and to turn it .
Serve with toast, salsa, hash browns, or fruit.