If you find yourself with an abundance of cilantro from your $2 produce bag, this is a great way use it up! This will keep in the fridge for at least 2 weeks and freezes really well. Add a couple tablespoons to beans, rice, veggies, hummus or anywhere you’d like a little zing. It’s great in chili!
- 3 cloves garlic
- 1 habanero pepper (or jalapeno for milder heat)
- 1 large onion, rough chop
- 4 cups packed cilantro (washed very well)
- ½ teaspoon toasted cumin seeds
- ½ teaspoon roasted coriander powder
- 1 tablespoon Tony’s Creole Seasoning
- 3 tablespoons apple cider vinegar
- 2 tablespoons olive oil
Here’s a simple way to get more greens into your diet! Drink them!
For a basic green smoothie you need:
1 frozen banana
2 cups greens (baby spinach, lettuce) or 1 cup baby collards/kale
1 cup water, non-dairy milk or milk
Blend until smooth. Make sure to add the liquid to the blender first!
You can add any other fruit you have on hand as well. Frozen pineapple is great!
The other day I was chatting with some people about green smoothies in South Boston. We got some papayas in our $2 bag that week and one of the women was really excited to try the green smoothie for her and her granddaughter!
Roasting is a simple way to bring out the wonderful flavors of your vegetables. Is is a simple technique that works with almost every veggie out there!
Toss (or spray with cooking spray) with a bit of olive or other oil and season with salt/pepper or your favorite seasonings. I always add some garlic powder! Heat your oven to 400 and place veggies in a single layer on a sheet pan. Roast for 15 minutes, turn veggies over with a spatula and roast for another 15 minutes.
- Soy Sauce, Toasted Sesame Oil and 5 Spice Powder
- Use a couple tablespoons of Italian Dressing in place of the oil/spices
- Old Bay Seasoning
- Chili Powder, Garlic
- Italian Seasoning, Garlic
- Wing Sauce and Garlic Powder
Roasted Veggies are great to have on hand for use in sandwiches and salads. They are a delicious addition to soups and stews and pasta. Add a bit of protein or some cooked beans, serve over brown rice, polenta or mashed potatoes.
This simple stew can be served over brown rice, over whole grain pasta or even eaten as is. It is even better the next day and freezes well. You can add some cooked chickpeas or other beans for a hearty, stick to your ribs meal.
Eggplant and Vegetable Stew:
- 2 tablespoons extra virgin olive oil
- large onion, diced
- 5 cloves garlic, minced
- 1 large carrot, diced
- 1 stalk celery, chopped
- 2 teaspoons Italian seasoning
- Generous pinch salt/pepper
- 1 medium size eggplant, cut into cubes
- 2 cups tomatoes (canned or fresh)
- 1 tablespoon balsamic vinegar
- 1-2 cups water as needed
- Salt/pepper to taste
- Fresh herbs (basil, parsley) if available for garnish
- Heat a large, heavy bottomed pan to medium heat, add the onion, garlic, carrot, celery, Italian seasoning, salt and pepper
- Cook for 10 minutes, then add the eggplant, tomatoes and vinegar and another pinch of salt/pepper. Cover and cook for 25 minutes more, adding water as needed.
- Taste and adjust seaonings; add fresh herbs if you are using them