Summer Veggies!
If there’s one single thing I would suggest for good health, it is getting in more fruits and veggies on a daily basis. So hard! I know. Fresh food is time consuming, requiring preparation and frequent shopping. But it’s summer in New England and you’ve got options. In Jamestown, hit the farmer’s market at the rec center on Mondays, and check out the store at Windmist Farms. Have you thought about growing a few of your own? The seedlings at Hodgkiss Farm are beautiful and hearty. I know our bunnies are a problem…I grow in pots on the patio, sitting up high on a metal table. It’s a strategy.
Here’s my favorite trick for loading up on the good stuff:
Salad Jars? Not that old trend from 2018. But still so good, I promise! Make 4 on Sunday night and you’ve got lunch for the week. Make sure everything is super fresh or it might be a little wilty by Thursday. Friday you’re on your own but that’s ok because you’ve been so good all week long. And if you eat 5 veggies at lunch, you can come home exhausted and eat a cheese board and not feel too bad about it. Not saying I do that, but……Let’s get started.
Ingredients/Supplies:
4 glass quart mason jars (you can use pints but it’s tight)
Grated carrots or beets (packaged baby cooked beets work too)
Protein/Whole grains: lentil and brown rice pilaf is my fave, but a scoop of quinoa and canned chickpeas works too. I like to keep lunch veggie, but of course chicken works- do a rotisserie as long as you don’t have to watch salt. Or try chopped sriracha tofu from Trader Joe’s.
Chopped cucumber or sprouts. McQuade’s has some good sprouts these days!
Tomatoes: whole cherries or grapes will keep the best, but try chopped if they are very fresh.
Cheese! If dairy is your thing. Goat cheese is lovely and salty sea feta or tiny mozz balls (ciliegine) from Narragansett creamery are the bomb.
Nuts. Love some toasted pecans or even sunflower seeds.
Olives? Pickles? Jalapenos? Chef’s choice.
Then pack your greens on top: chopped lettuce, baby lettuce, spinach or arugula.
Tips: *Layer it up in that order. Get creative! Wing it or google a specific recipe.
*Add the dressing on the morning you will eat it so nothing is soggy.
*Any dressing works. I prefer a dash of balsamic and drizzle of nice olive oil.
*Dump onto a plate to eat. The greens end up on the bottom. Magic!
Keep watching for more recipes and tips. Yes, I’ll do lentil pilaf next, because I know you are all dying for that one!
