Eat These Veggies, or Else!

Zucchini Skillet
3 cups diced sweet potatoes
1/3 cup water
2 cups diced zucchini
1 cup diced red onion
1 cup frozen corn
1/2 cup green onion, sliced
1 red pepper, diced
1 green pepper, diced
1 clove garlic, minced
1/4 cup chopped parsley
1 teaspoon ground cumin
1/2 teaspoon chili powder
In a covered large skillet, saute the sweet potatoes in water for about 10 minutes. Add zucchini, red onions, corn, green onions, red peppers, green peppers, and garlic. Saute in water until vegetables are tender. Add remaining ingredients and allow flavors to blend. Serves 6.

Super Summer Vegetable Blend
3 tablespoons water
1 teaspoon thyme
1 teaspoon dill weed
1 teaspoon oregano
1 teaspoon basil
4 zucchini, sliced
3 cloves garlic, chopped
2 tomatoes, chopped
1 medium red onion, chopped
1/2 medium red pepper, sliced
1/2 medium yellow pepper, sliced
1/2 medium orange pepper, sliced
2 cups shiitake, cremini, or oyster mushrooms, stems removed and chopped
1 tablespoon arrowroot powder
1 tablespoon Dr. Fuhrman's VegiZest
1 tablespoon Dr. Fuhrman's Black Fig Vinegar
2 teaspoons water
In a large skillet add 3 tbsp water, thyme, dill, oregano, basil, zucchini, garlic, tomatoes, onions, peppers, and mushrooms. Cover and cook over medium/high heat for 8 minutes. Meanwhile mix arrowroot, VegiZest, vinegar, and 2 teaspoons water together in a small bowl. Add sauce to simmering vegetables and cook 4 more minutes or until sauce boils and thickens and vegetables are tender, stirring occasionally. Serves 5.

Soy & Green Bean Medley
2 cups fresh cut green beans
1 cup frozen soybeans, thawed
1 cup canned aduki beans, no or low salt
2 scallions, chopped
2 tablespoons currants
1 tablespoon rice vinegar
1 1/2 teaspoons 100% apricot fruit spread
1 teaspoon grated fresh ginger
1/2 teaspoon toasted sesame oil
Steam green beans and soybeans together about 8 minutes or until crisp tender. Remove to bowl and add aduki beans, scallions, and currants. With a wire whisk combine rest of ingredients and toss with bean mixture. Refrigerate for a few hours before serving to let flavors combine. Serves 6.
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Lilly - March 24, 2008 11:23 AM

I am definitely trying these! I always thought I didn't like zucchini, but ever since I started ETL I discovered I LOVE the stuff. So versatile, such a wonderful little squash! :)

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