On the Saturday before Christmas, we made our usual trip to the farmers market. We had several days of food to plan for and we bought a lot of veggies. We bought more based on what sounded good, rather than with a plan for what to cook. We wound up buying kale, spinach, cauliflower, red beets, golden beets, Brussels sprouts, and cherry tomatoes.
After we got it all home, I began to wonder what I would do with all those veggies. It seemed like a lot! Plus, it seemed that I would have so many different dishes. So I set to work with the challenge of using everything. Oh, yeah. We also had mushrooms from the week before that we hadn’t used. I needed to use those up as well. Here’s what I came up with:
First up, I created a dish with beets and Brussels sprouts. I also used balsamic vinegar, onion, and slivered almonds in this dish. Delicious! Recipe coming soon!
Next were the mushrooms. We have a Christmas Eve tradition of having steaks cooked on the grill. I love to have sauteed mushrooms and onions with steak. So I combined the mushrooms with onions we had on hand.
I was wanting to try something different with the kale. I wound up cooking the kale with almonds and raisins and a splash of balsamic vinegar. Recipe coming soon!
The cauliflower was easy. My Garlicky Roasted Cauliflower is easy and delicious.
And that left the spinach and cherry tomatoes. I wasn’t very inventive here. I put them together in a salad with my Jalapeño Lime Salad Dressing.