Vegetables used to compromise about 75% of my diet. Then I got pregnant and could not look at anything green for months. I used to freak out if I didn’t get in my daily quota of spinach, broccoli, etc., but now I’ll go days without eating anything from the garden…not that I have one. I leave the gardening up to Katie and Rachel. Anyway, I do enjoy a good salad or plate of stir-fry, but they no longer happen everyday. So when I do prepare vegetables, it feels a little more special.
Last week, my friend Kari delivered this amazing meal for dinner…
Adzuki beans with kale, roasted veggies, and basil quinoa. Not pictured: grilled peaches with mascarpone cheese (b/c they disappeared too fast!)
I was a little obsessed with the bean + kale dish and decided I had to recreate it myself. However, the grocery store was out of kale. So, I bought a bag of turnip greens and tried my hand at the recipe. I soaked the beans overnight so they cooked up a bit faster and used low sodium soy sauce and only about half of what the recipe called for. I love my salt, but I always use half when trying out a new recipe. I’d rather have to add salt in the end than serve a too-salty dish. I also used red beans instead of Adzuki beans. Verdict…
CD: What did you cook in here?!? Our house stinks.
Me: Yummy vegetables and a stinky house. Success!
Leftovers served with a mozzarella filled omelet.
CD, it’s time to invest in some nose clips as I will be making this again.