(pickled onions used to brighten the wilted greens under the stuffed pepper)
(pickled onions on my salad for extra flavor)
We actually managed to get to sleep at a somewhat reasonable time on Saturday which is amazing since Dan was at work until very, very late. Don’t ask how late because it is ridiculous and I don’t want to call him out on the blog.
We were at the farmer’s market bright and early and were ready to shop, and shop we did. Sunday’s haul: 2 bunches collard leaves (for collard wraps of course), 2 huge bunches kale, 2 heads read leaf lettuce, ½ pound shitakes, 3 quarts strawberries, 1 bunch beets (save the tops for juice), 1 bag mesclun mix, 1 enormous bunch Swiss chard, 1 bunch radishes (the greens are good in soup, juice or wilted), fresh basil (woo hoo), and a tray of wheat grass (for juice of course).
I made one of my usual foundation recipes that I like to keep on hand. This one is pickled onions and I used those on salad and in collard wraps to add a pop of flavor with no fat and few calories. Here is what I did:
Pickled Red Onions
Makes approximately 2 cups
1 large red onion, peeled and thinly sliced
1/3 cup apple cider vinegar
1/3 cup water
½ cinnamon stick
rounded ¼ teaspoon whole cloves (this was approximately 20)
1/8 teaspoon crushed red pepper flakes
1 scoop (individual serving) stevia
Combine the vinegar, water, cinnamon, cloves, pepper flakes and heat until it comes to simmer. Now add the stevia and red onions and let them stand, covered to seal in the heat. Toss the onions periodically so that all the onions will wilt. When the mixture has cooled place it in a sealed two cup jar and refrigerate until you need it. The onions have a long shelf life in the refrigerator. However we eat them long before they have a chance to go bad.
Nutritional information (for the entire recipe not that you would ever eat that much):
Amount Per Serving
Calories - 76.94
Calories From Fat (4%) - 2.96
Total Fat - 0.42g
Saturated Fat - 0.07g
Cholesterol - 0mg
Sodium - 11.54mg
Potassium - 62.25mg
Total Carbohydrates - 16.81g
Fiber - 5.72g
Sugar - 0.32g
Protein - 1.55g
If you liked pickled food these are a must have to keep on hand. I like to use these as often as I can because they add so much flavor. The acidity adds brightness to dishes and helps me to avoid salt.
The stuffed peppers pictured above were what we had for lunch with my parents on Sunday. I am going to post that recipe separately, most likely tomorrow.
Dan did take the day off on Sunday which was nice. We spend the day enjoying each other which is why you didn’t see anything from me on the blog though I did manage a few Facebook comments. ;-)
We went for a nice before dinner walk through the neighborhood before the rain. We stopped to take a few pictures while we were out.
I love this house which is probably why it never goes on the market. ;-)
Don’t you just love the beautiful spring green and the blooming plants? I love this time of year. :-)
• It was great to have my hubby home on Sunday. We had a good day together that started with the farmers’ market and fresh local produce and ended with a nice neighborhood walk. It was an excellent day.
• The lunch I made on Sunday (bell peppers stuffed with millet and maitake mushrooms on agro dolce wilted greens and topped with gremolata) was well received. It was fun to make something that was a little more complex. I may be getting my cooking groove back. Only time will tell right?
• I am love having two refrigerators full of local produce. There really isn’t much that makes me happier. I am such a food and nutrition geek, but I would have it no other way.
• I am still contemplating what I am going to do when I grow up (assuming that ever happens). When I have more of an idea I will fill you in. Thanks for all the ideas regarding what you want to see on the blog. Keep those ideas coming!
• This may sound silly but I have had the windows open for days and that is a wonderful feeling. After being closed up all winter I love having fresh air blowing through the house all day long. It may just be me but I worry about VOC’s and offgassing when the house is closed up.
Monday was a good day for me but I wasn’t a productive as I would like to be. Oh well, tomorrow is another day. At least I got a few things accomplished I am going to concentrate on that instead of what I didn’t do.
I did manage to get into the kitchen to make a pot of red lentil and tomato soup to have on hand this week for lunches and that is a good thing. I didn't use this recipe specifically but this version was close.
Talk to you all again tomorrow. I hope you had a great Monday!