What to do with the cabbage I received in my CSA share this week? I decided on making a healthy soup; and I also used some of the other vegetables I received from the local farms in the recipe. The soup is very easy to make, with nothing fancy—just fresh veggies, chopped up and thrown into a big pot, covered with water and simmered. I used an 8 quart (7.6 liter) pot.
6 carrots, chopped
1 sweet onion, chopped
1 green bell pepper, chopped
3 or 4 celery stalks, chopped
8 oz. mushrooms, sliced
half a head of cabbage, ripped or cut into small pieces
bunch of scallions, diced
2 to 3 cups of chopped tomatoes
preferred seasoning, to taste
Put the carrots, onion, green pepper, celery and mushrooms into the pot. Add enough water to cover the veggies. Put the lid on the pot and simmer. Then add the cabbage, green beans and scallions. Keep adding water as needed to keep veggies covered. Lastly, add the tomatoes. Keep pot covered and simmer until the veggies are tender, approximately 45 minutes. This soup is flavorful and doesn’t need any extra seasoning. You can serve it as it is, or enhance further. I added an organic no-salt seasoning, made by Kirkland, which contains a whole bunch of herbs including garlic and pepper. It added a little “kick” to the recipe. Expect 10 – 14 servings.
The Day 2 Dinner recipe I made from The22DayRevolution is Artichoke, Tomato and Avocado Salad. The ingredients listed in the book are:
1 box grape tomatoes
1 BPA-free can artichoke hearts
2 tbsp Kalamata olives
I used chopped-up plum tomatoes because that is what I had at the time I made the salad. Instead of the olives I used olive oil and mixed it with lemon from my tree. If you have fresh artichokes, use them rather than the canned ones. Lastly, I garnished the dish with fresh basil from my herb garden. This was an easy, basic recipe that makes 2-3 servings. Thumb up on this one!
I love Mexican food. I have eaten countless tacos, burritos, enchiladas, pinto beans, salsas, etc. Wherever I have lived, I’ve always managed to find at least one good place that serves yummy Mexican food. I’ve made it myself. And, of course, I have eaten delicious Mexican food… in Mexico. So when I saw that the Day 1 Dinner recipe in The 22-Day Revolution was a recipe for tacos, I got excited. And then I read through the ingredients and discovered that the “shells” are lettuce leaves. What?! I figured the tacos wouldn’t have any meat and I didn’t have a problem with that… but lettuce shells?! The thing is that when I hear the word “taco”, my mouth begins to salivate for something warm, wrapped in a corn shell. Lettuce is a let-down for something called a taco. Something wrapped in lettuce is a “lettuce wrap.” I like “lettuce wraps”—just don’t call them tacos, please.
Here are the ingredients for the Raw Walnut Tacos in the book, which I prefer to call Raw Walnut LETTUCE WRAPS:
2 cups walnuts
2 heads romaine lettuce
2 tbsp balsamic vinegar
1 1/2 tbsp cumin
1 tbsp coriander
1 tbsp coconut aminos
Dash paprika, garlic powder, ground black pepper
2 Haas avocados
½ pint cherry tomatoes
½ tbsp dried parsley flakes
Pinch salt & ground black pepper
I used fresh garlic and fresh parsley from my garden. I didn’t use the “coconut aminos” because I didn’t know what that was and didn’t have any. The recipe was enough for 6 lettuce wraps. They were flavor-full and refreshing. I did like them. But I won’t call them T_ _ _ _!
This recipe has a KICK to it if you use the suggested red pepper (the hot kind). If you prefer a more mellow version just omit the hot pepper or substitute it with sweet pepper. To make the pasta, use a Peeler or Food Processor to julienne the squash, or use a Spiralizer. Makes 4 servings.
2 medium or large Yellow Squash
Bunch of Broccoli (see picture)
4 to 6 cloves Garlic (depending on how assertive or shy you are about garlic)
Red Pepper (fresh or crushed flakes)
Black Pepper (optional) & Salt (optional)
Prep: Cut Broccoli into bite-size pieces, dice 4 to 6 Garlic cloves, Julienne or Spiralizer Yellow Squash, cut Tomatoes into thin slices then cut those into halves, mince Red Pepper if using fresh.
Sauté Broccoli & Garlic in a little oil until Broccoli is al dente (still crunchy).
Mix Squash “noodles” into Broccoli/Garlic and continue sautéing for approx. 10 minutes, or to desired consistency. If using minced Red Pepper add it along with the Squash.
Mix in Tomatoes & take off heat.
Add Salt and/or Black Pepper, if desired. If using crushed DRIED Red Pepper, add it now.
On a base of Spring Mix Lettuces, add pieces of avocado, tomato, garlic and onion. Rim with Carambola (Star Fruit). The Spring Mix contains: romaine, oak leaf, chard, mizuna, arugula, radicchio and spinach. You can drizzle a little olive oil and balsamic vinegar on the top. It really doesn’t need much “dressing” because all the fruit in the salad adds moisture.