Two Family Favorite Recipes For Inspiration To Eat More Veggies

Late spring verging onto summer on the farm (or in your garden) is a busy time of year.

That is an understatement, right??
Do you find yourself making a list for the week that would literally take a month to do?? I totally do that all the time in the summer!

That's why it's important to have some really fun easy recipes on hand so that you're not cooking all day long while you want to be outside gardening, hiking, boating, playing with the kids/grandkids...

So to keep it short, here are two ideas that are getting me excited about cooking at the moment!

#1 Lemon Mustard Vinaigrette on Greens (either raw salad OR cooked!)

This is the best dressing I've had in a long while! Make a huge batch, store it in the fridge and use it on whatever greens you have in your house!

Two ways to use it:

1. You can either top a salad of greens and any other seasonal salad fixings you like on your salad like salad turnips, radishes, scallions, fresh herbs, avocado, nuts/seeds, protein (beans, tuna, boiled egg, chicken, etc), etc. OR
2. Lightly braise cooking greens like kale, spinach, collard greens, Swiss chard and top them with this dressing. Yum!

Lemon Mustard Vinaigrette

• 1 Tablespoon lemon zest, grated
• 1 Tablespoon Dijon mustard
• juice of 2 lemons
• ½ cup olive oil
• salt, to taste
• honey, to taste

Combine ingredients and shake well to combine. Store in the fridge.

#2 Sourdough Skillet Meal

Don't knock it before you try it! It's sooooo good and soooo easy and the leftovers are even good! I promise.

Don't have any sourdough starter, but want to get started? Hey, email me and I'll get you some of mine :)

So you can make this out of ANY kind of protein and ANY kind of veggies! How easy does that get?

Got a fridge full of veggies from your CSA share or garden?? This is a great way to use up lots of them in a super yummy way!

Sourdough Skillet Meal

• cooking oil
• 1 lb. Protein (like ground beef or leftover chopped meat or chicken or fish or vegetarian option like beans or both)
• 6 cups veggies chopped for stir-fry (onions, carrots, cabbage, bok choy, radishes, peppers, salad turnips, really anything that's stir-fry-able!)
• fresh herbs or spices of your choice (thyme, oregano, cumin, paprika, garlic, chives, oh my! Get creative here, anything you have works!)
• 1 cup sourdough starter
• 2 eggs
• ½ tsp salt, or to taste
• 1 tsp baking powder
• 3 Tablespoon butter
• 1 cup grated cheese, I like parmesan

Cook your stir-fry veggies in an oven safe skillet on medium-high with sufficient cooking oil to keep it from sticking. Then remove veggies. Heat more oil in skillet and brown your meat (or just add any pre-cooked option into the cooked veggies while still in skillet). Combine meat with veggies in skillet. Mix well. Combine sourdough starter, eggs, salt, baking powder and butter to make batter. Pour batter over stir-fry in the oven safe skillet. Top with cheese. Bake at 400 degrees until batter is set, about 25-35 minutes.

Don't be afraid to double or triple it for leftovers! That's what I do. A triple recipe takes my two big 10” cast iron skillets, but it's worth it!

What are your favorite recipes right now?? Please comment below so we can keep the inspiration flowing!!

I get ALL of my good ideas from other people, believe it or not, haha. So thank you for sharing!