Category: Vegetables A to Z

U is for Umeboshi Plum and V is for Vidalia Onion

V snuck into this recipe because U decided to go and be something else mid way through the recipe writing. And before I tell you anything about Umeboshi plums or Vidalia Onions, I need to say that my daughter ate 3 pieces of this meatloaf. This is noteworthy. She prefers carbs in all forms!

Umeboshi plums are a hidden secret in the Asian section of the grocery store. These little plums are pickled and very salty and said to aide digestion and appetite. When I was pregnant it was suggested I eat one to help with nausea and I could have laughed, if I wasn’t so sick! Just the thought made me more nauseous, but now I’m loving them. A little goes a long way with these, I buy the paste and just add a tiny bit to dressings and sauces instead of salt.

T is for Turnip

Every now and then I am pleased with how a meal from nothing turns into slurping joy. I had a stone soup moment the other night, believing I had nothing to make with the sausage that was in the fridge. I saw the turnips sitting on the counter and they looked just enough like stones to set me chopping and wondering what I could borrow from my neighbors house!

S is for Spinach

Baby spinach is called leaves in my house. The kids love to munch these little leaves and feel like bunnies! Whatever works. Finger foods are a delight to the kiddos. When it comes to vegetables they just prefer to use their fingers. You can pack a small container of baby spinach, cherry tomatoes, cucumber slices [...]

Q is For Quick Vegetable Crust-less Quiche

I have made a commitment to myself that I won’t cook dinner every night of the week. We don’t eat out much at all so this means more creativity. Doubling a batch of soup or stew and serving it later in the week is an option, but I’ll be honest, the kids really don’t go for that. And I usually end up eating it for lunches, which helps my days go smoothly.

I thought about the longest part of the cooking process for me. It is the vegetable preparation. Washing, drying, cutting, peeling, chopping, composting…it takes some time. My new plan is to add a few extra things in the mix when I’m chopping and store them in a container in the fridge ready to go.