It's the Time of the Season for Loving...Your Vegetables!

Spring. A time for renewal. And nothing quite compares with the joy of going to the market and filling a basket with beautiful fresh produce. I hope my Mom is proud that I have always loved my fruits and vegetables. The woman cooked for a family of six every day, and we seldom ate anything processed (though we begged, and occasionally got our way after wearing the poor thing down). 

If you would like to add more fresh produce to your diet, keep an eye on this blog. Throughout the spring and summer I will be adding posts for simple and delicious vegetarian items, using seasonal ingredients in both traditional and unexpected ways. I love trying new things in the kitchen, and hope I can inspire you to do the same. 

I welcome your questions and comments!

Where to Buy
One of the reasons I choose to live in a bustling area of San Francisco, is the ability to shop for my produce daily. Just a few blocks from my home is a wonderful Mediterranean market featuring oodles of varieties of fresh produce, and a surprisingly vast selection of dairy and pantry items. My family has shopped at this market for decades because the owners are there every day, ensuring the prices are as enticing as the cornucopia of goods. 

I encourage you to explore your neighborhood. Grab some bags, hop on your bike, or stroll the streets to see what surrounds you. Check the right side of this blog for suggestions on where to shop, find farmers' markets, and see what's in season in the San Francisco Bay Area. 

Have a happy and healthy day!

Under 300 Calories. Less than $2. Delicious. Nutritious. Real Fast Food.

 

It's hot. You're busy as ever with work, friends, family, the gym...

You want to eat something substantial, yet light. Delicious, yet healthy. Oh, and p.s., you're too busy to cook, and you have no money. 

Never fear! Behold the first of several of my favorite meals that address all of these issues.

Organic Girl Super Greens with Warm Roasted Potatoes and 

Kicky Pickled Ginger Vinaigrette 

1.25 oz greens (10 calories!)
1 medium yukon gold potato (about 110 calories)
2T vinaigrette (about 150 calories)

I am just crazy about this mix. Contrary to the serving suggestion, I find that when topped with something hearty like a potato, I can get about 4-5 servings from a 5oz package. 

For years I have agonized over the limpness of traditional "spring mix" greens. 

When the weather turns warm, I'm all about creating quick, satisfying salads topped with anything from potatoes to steak, and this uber nutritious mix of baby red chard, baby tat soi, baby spinach, baby green swiss chard, & baby arugula stands up to whatever I throw on it. Get the big container, make a big batch of dressing, and you'll find yourself eating and loving your veggies every day.

The Potatoes
I like any thin-skinned variety, and prefer fingerlings, as they are pretty small, roast quickly, and have an irresistible creamy texture. 

Rub potatoes with a little bit of olive oil, sprinkle with salt & pepper, and roast at 375' until tender (when pierced with a knife they offer some resistance), about 20-25 minutes. Larger potatoes like yukon golds can take longer to roast. If you have a microwave you can nuke them for 1-2 minutes to give them a running start, but be sure to finish them off in the oven to bring out their flavor. 

Vinaigrette
While the potatoes are roasting make a quick vinaigrette. I don't seem to tire of this basic recipe. Make about a 1/2 pint so you have it ready to go. Take half of it to work with you.

Ginger (peel & thinly slice about 5 slices; soak in about 1/3C of Seasoned Rice Vinegar for about 20 minutes)
Shallot (finely mince about 2 teaspoons)
Citrus (I like a couple tablespoons of freshly squeezed OJ)
Olive or Grapeseed Oil (the latter is just as healthy as the former, has a more delicate flavor, and doesn't congeal as much when refrigerated)
Salt & Pepper

Mince the pickled ginger, and combine with the vinegar, OJ, and shallot in a 1/2 pint jar. Sprinkle with a bit of salt & freshly ground pepper, and add about 1/4C of oil. Seal the jar with a lid and shake the hell out of it. Open it up, taste it, and adjust the seasoning. You may want to add 1t of honey or a bit of Tapatio (yes, Tapatio) to round it out. 

Assemble Your Salad
Top greens with sliced potatoes, or leave whole if they're smaller. Drizzle with some dressing, and enjoy! Take extra potatoes, greens & dressing to work for a perfectly satisfying lunch that won't weight you down.

(Nutritional Facts for a Yukon Gold Potato)