Posts filed under ‘Summer Vegetables’

Portland, Maine!

Last night I went to Portland to see my friend Marie Moreshead perform at Port City Music Hall! Well, that wasn’t the only reason! I also went to check out a restaurant called Green Elephant.  The food was amazing!

Pat had the Veggie Citrus Spare Ribs

Marie had the Soy Nuggets

(please ignore the fact that I have not mastered my skills with Julie’s camera yet…)

And I had Steamed Veggies with Peanut Sauce

Of course we weren’t done yet!  There is always room for dessert!

We all split the Fried Banana with Coconut Ice Cream and Toasted Peanuts.  Do I even need to add a picture here for you to know how good this is?  Probably not, but I will anyways (:

We had no trouble here…

The food was a great success!  I really need to make a peanut sauce to keep in my fridge.  I am seriously peanut sauce crazy lately!!

After dinner we went to Port City Music Hall to watch Marie perform with opening guest Amanda Gervasi.  Both were amazing, but that’s a normal thing for Marie.  I don’t think I have ever seen her have a bad show!  Not possible!

Unfortunately it was too dark for my camera skills and I to get any pictures from the actual show, but those are a few from the sound check.  Yeah I’m so VIP.

After the show I drove home and ate my kiwi’s for fuel.  Falling asleep at the wheel is not a pleasant feeling!

Of course I can’t forget to mention my lunch from earlier in the day!!  I roasted some brussels sprouts with some carrots and put those with some left over sautéed summer squash, zucchini and onions over brown rice.  I could go the rest of my life with food like this!  If only I had more time!!


Thanks to my hosts (for letting me take a million pictures even while they were starving!)!!!

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May 6, 2010 at 3:55 am 2 comments

Pita Stuffed with Summer Veggies, Quinoa and Guac

Easy, delicious and fresh would describe this pita. In it is 1/3 cup of cooked quinoa and a couple tablespoons of homemade guac. The only part that involves “real” cooking is the veggie saute. So good! I made the summer vegetable saute (and guac) yesterday and had tons of leftovers, so I made a pita with it for lunch today. The veggie saute is great totally on it’s own but even better smushed in a pita the day after!

Summer Vegetable Saute (adapted from Wendy Battles)

Ingredients:

2 medium zucchini, diced
2 tsp kosher salt
1 Tbsp olive oil
1 red or yellow onion, chopped
2 cloves garlic, minced
4 ears corn, kernels sliced off (I used frozen corn)
1 large tomato
1 Tbsp fresh basil, minced
1⁄2 to 1 cup drained and rinsed black beans, depending on how much you want.

Directions:

1. To help drain the water from the zucchini, place in a colander and set over a bowl. Sprinkle with salt; toss and let stand 20 minutes.

2. Transfer zucchini to a kitchen towel and pat dry before cooking.

3. In a large skillet, heat oil over medium-high heat. Add onion and garlic and sauté 3 to 5 minutes until soft.

4. Add zucchini and corn. Saute 6 to 7 minutes until vegetables are almost tender.

5. Add diced tomato; sauté 2 to 3 minutes until softened and zucchini is tender.

6. Add basil and saute for 1 minute.

7. Add black beans and allow everything to get heated.

7. Remove from heat and enjoy hot, or put in the fridge and enjoy cold later

I made my guacamole simple: I smushed up 3 avocados with some jalapeno peppers, garlic, S&P and lemon juice, all to taste.

For the quinoa part, just cook up as much as you want. I cooked 1 cup quinoa to 2 cups water so I could have leftovers to make quinoa salad the next day. I only used about 1/3 cup of quinoa in the pita. Quinoa is versatile and can be used in so many dishes, so it’s great to have some previously-cooked quinoa on hand.

I stuffed my pita with the quinoa first, about 1/2 cup of the summer veggies and 2 tablespoons of guac on top. The summer veggies were cold but my quinoa was hot and it was fabulous!

May 3, 2010 at 10:35 pm Leave a comment


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