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| (Picture from: ruralintelligence.com) |
It is time to begin the fun in the kitchen! Each week I will post a vegetable that is in season along with a simple recipe that I have found to accompany it. You can be assured that I will post any suggestions I can based on my outcome in the kitchen. I hope that you too will modify creatively and report back.
Basing the week's meals off of a seasonal vegetable is one of the most important elements of nourishing the body and maintaining simplicity in the kitchen. Not only is produce that is in season better for you, it is less expensive and easy to find at local farmers markets, in CSA boxes and grocers. My suggestion is to choose a recipe for one of the seasonal vegetables (or use the one that I have outlined), make more than enough at the beginning of the week and then eat through it for other meals throughout the week. Easy enough! Below is a chart of produce that is commonly in season throughout the regions. Simple but easy to use when deciding what produce to base a week's menu off of. Check it out...
Principle #1: Eat Seasonal Produce
Spring | Asparagus, baby carrots, spring garlic, red chard, beets, leeks broccoli, wild greens Berries, bananas, Plums |
Summer | Zucchini, new potatoes, green beans, carrots, onion, beets and beet greens, yellow squash, bell pepper, eggplant Grapes, Tomatoes, Plums Avocado, Peaches |
Autumn | Broccoli, cabbage, potato, celery, spinach, cauliflower, onion, carrots, chard, sugar peas Apples Oranges |
Winter | Broccoli, cabage, potato, kale spinach chard, butternut squash, onion, cauliflower, collard greens, artichoke Oranges |
This week I chose leeks!! As a member in the Allium family of garlic and onions, they are full of sulfphur-containing compounds that protect vessel linings. I just don't think there are enough recipes that incorporate leeks and I was very inspired by the latest New York Times Health article that highlighted how yummy they can be when cooked in white wine. ( Leeks in White Wine )I fullllllly agree and decided to build upon that by incorporating some black rice (new to me too) and some herb chevre goat cheese. This was the final product... (shown with a side of arugula greens)
Wanna recreate? Just follow the simple recipe below.
3 tablespoons extra virgin olive oil -a healthy fat that is great to use when cooking. I'll be posting much more on healthy fats...
3 leeks, white and light green parts only, halved lengthwise, cleaned thoroughly and sliced thin
3 cloves garlic- nature's most potent form of antibiotic. Looooove garlic.
1/2 cup dry white wine
Salt to taste- if possible use unprocessed sea salt or himalayan salt.
2 teaspoons thyme leaves
3 cups black rice (used this blend: Black Rice) - loaded with antioxidants and flavor. My first time trying it and I loved it!!
1 6-ounce bag baby spinach (optional)- If you're needing some more greens for the day throw it in!
Salt and freshly ground pepper
Salt and freshly ground pepper
Herb goat cheese- SUCH a yummy cheese variety and much easier to digest than most cows cheeses. If you are new to goat cheese, prepare yourself to become addicted...
Heat 2 tablespoons of the olive oil over medium heat in a large, heavy skillet, and add the leek, garlic and a pinch of salt. Cook, stirring, until the leeks soften, about three minutes. Add the white wine and cook until most has been evaporated off. Stir in the spinach (if you chose to use it). Cook until the spinach has wilted (about 3 minutes). Season to taste. Add the thyme,and the rice, and stir until the mixture is combined. Season with freshly ground pepper, and some soft goat cheese crumbled on top or stirred in completely.
Yield: Serves four to six. (double recipe to have more for the week!)
Have a wonderful week!
