13th March, 2012 - Posted by katherine - No Comments
http://www.foodandwine.com/recipes/lentil-and-swiss-chard-soup
For this week’s vegetarian recipe, I have something to share from Food and Wine, which my CSA (Johnson’s Backyard Garden) had recommended on their facebook page. I gave it a try and thought it turned out really well. I used my own vegetable broth that I had made and frozen earlier this month, and along with one bunch of chard, I also added in one bunch of beet greens since I had those on hand as well, and didn’t add lemon juice. It turned out great and there’s a lot of room to make your own changes and still have this turn out well. Here’s the recipe without my modifications:
- 1 cup brown lentils, rinsed
- 4 cups water
- 4 cups chicken stock or low-sodium broth
- Salt
- 3 tablespoons olive oil, plus more for serving (optional)
- 1 large onion, finely chopped
- Pinch of crushed red pepper
- 4 garlic cloves, finely chopped
- 1/2 cup coarsely chopped cilantro
- 1 bunch green Swiss chard (1 1/4 pounds), ribs removed and reserved for another use, leaves coarsely chopped
- 1/3 cup fresh lemon juice
- Freshly ground pepper
- In a medium saucepan, combine the lentils with the water, stock and 1 1/2 teaspoons of salt and bring to a boil. Cover partially and cook over moderately low heat until the lentils are barely tender, about 25 minutes.
- Meanwhile, heat the 3 tablespoons of olive oil in a large skillet. Add the onion, crushed pepper and a pinch of salt and cook over moderately high heat, stirring occasionally, until the onion is lightly browned, 7 to 8 minutes. Add the garlic and cilantro and cook for 1 minute. Gradually add the chard leaves and cook, stirring occasionally, until wilted, about 3 minutes.
- Add the chard to the lentils, cover partially, and simmer until thickened, about 15 minutes. Stir in the lemon juice and season with salt and pepper. Ladle the soup into bowls, season with pepper and olive oil and serve
12th March, 2012 - Posted by katherine - No Comments
Oh Geez. If you’ve been following the news, you know that the City of Austin passed a ban on non-reusable bags, to go into effect March 2013. City Council voted on the ban during a late night meeting that started Thursday March 1, and ended March 2 around 2AM. The bag ban was the last item on the agenda, and after being taken up at 11AM, Council didn’t vote on it till 2AM. This has led to complaints that the ban was passed “in the middle of the night to keep the press and citizens away” (See comments to Austin Chronicle story) and that this wasn’t a ban the general public supports. The possibility of this ban has been on the radar for a looooong time though (See here for link from August 2011 about Council directing Staff to draft a proposal) and there had been several revisions to the ban that the public could comment on (this first draft from December 2011), with the first public discussions taking place in December of 2011. You can’t read about the possibility of this ban becoming a reality in the paper for more than a year, and have ample opportunity to complain about it but remain silent, and then as soon as it passes accuse council of pulling this out of nowhere without any public support.
Even more confusing than people complaining about a lack of opportunity for the public to participate in this decision are the occasional comments from commentors threatening to go out and buy their own plastic bags from Amazon to take into stores as their “non-reusable” bags. (Search for Amazon on this story) Oh boy. That will really teach City Council to try and beautify Austin. People are such idiots sometimes.
Best of all are comments from the likes of “Kristen” on that same story: ”Where do they expect me to put my cat poop?” I didn’t write this reply from “JP”, but I think it sums it up well:
Really people? “Where will I put my cat poop?” The sky is not falling, and the short-sightedness of so many here that are screaming because they will be ever-so-slightly inconvenienced is amazing to me…
“I have to bring a reusable bag to go grocery shopping in my city” – first world problems, indeed.
Look up 5 gyres. Educate yourself about what kind of world you are creating for the generations to come. This is real, and really happening. We can reverse it…
9th March, 2012 - Posted by katherine - No Comments
I received this info today and have already registered myself for a chance to win!
SFC’s fifth annual Farm to Plate fundraiser will take place May 10, 2012 from 6:30-9:30pm at Barr Mansion, the nation’s first certified organic event venue. This “sip and stroll” event sells out each year and features over 25 local chefs, farmers, food artisans, award-winning craft breweries, wineries and spirits-makers, and is SFC’s major fundraiser of the year, providing support for our three main programs.You can enter in our drawing right now online »
Entry in the drawing is free. Once you’ve entered, you can improve your chances of winning by helping us promote our giveaway.
Barr Mansion is an awesome venue, and I bet it would be an amazing event!
9th March, 2012 - Posted by katherine - No Comments
I have found a restaurant to add to my top 10 favorite restaurants! My husband and I checked out Casa Colombia last weekend and both really enjoyed our meals. My husband thought the food was a little bland (also a complaint of his when we actually visited Colombia last January) but I guess I enjoy simple foods more than him, because I thought mine was great and I loved eating the leftovers.
Casa Colombia is located on East 7th Street, not too far past 35. The atmosphere was relaxed and unassuming, with minimal decorations on the wall. I thought the waiters were all really friendly even though we came in close to closing time (the close at 7 on Sundays), and we didn’t wait long for our food.
To start I had the abarrajado, described at sweet fried plantains stuffed with mozzarella cheese. At $3.50, I thought it was a good price for an appetizer. It was huge! The pic is just of half of it!
For dinner, I had a cheese arepa (a corn meal patty filled with cheese) and the vegetable plate ($7.99), which was an assortment of veggies cooked in criollo sauce, served with black beans, rice, and plantains. The vegetables were really good, and the rice was cooked to perfection (rice I could just eat by itself). The purpose of “restaurant review Friday” is to highlight either a restaurant that uses local ingredients or is in some way sustainable, and/or a restaurant that serves good vegetarian food. This falls into the latter of those categories, and this was one of the best vegetarian dishes I’ve had in a long time. I guess a similar vegetarian dish I’ve eaten a lot of recently that I could compare this to would be vegetable tacos or fajitas, but it was nice to have something other than tortillas as my “bread” ( the arepa), the plantains were something different, and rather than sometimes greasy rice and re-fried beans, the white rice and black beans were a nice change. Plus the veggies weren’t just grilled, as they often are with veggie tacos or fajitas, they were simmered in a tomato based sauce first. Really good!
6th March, 2012 - Posted by katherine - No Comments
I made this vegetarian recipe a couple of weeks ago and it was soooooo good. I loved eating the leftovers. I modified it from this epicurious recipe to make it a little less fatty and have double the greens.
Ingredients:
2 tablespoons butter
2 garlic cloves, minced
1/4 cup unbleached all purpose flour
3 cups reduced-fat (2%) milk
2 cups (packed) coarsely grated sharp cheddar cheese
1/4 teaspoon cayenne pepper
1/8 teaspoon ground nutmeg
1 1/2 pounds Swiss chard, stems and center ribs removed, roughly chopped
1 1/2 pounds spinach, roughly chopped
12 ounces elbow macaroni
1/3 cup breadcrumbs (I used packaged)
Preparation:
Melt butter in large pot over medium heat. Stir in garlic, then flour; stir constantly 1 minute (don’t let the flour burn). Gradually whisk in milk. Cook, whisking occasionally, until mixture begins to boil, about 5 minutes. Add cheese. Stir until cheese melt, about 2 minutes. Stir in cayenne and nutmeg. Season sauce with salt and pepper.
Preheat oven to 350°F. Butter 13x9x2- inch baking dish. Cook chard and spinach in large pot of boiling salted water until tender, about 1 minute (may have to cook in batches). Using slotted spoon, transfer veggies to plate; cool. Reserve pot with water. Squeeze water from chard and spinach.
Return water in pot to boil. Add macaroni; cook until tender but still firm to bite, stirring occasionally. Drain. Stir macaroni into warm cheese sauce. Place macaroni in dish. Sprinkle breadcrumbs over mac and cheese.
Bake mac and cheese until breadcrumbs are golden and edges are bubbling, about 20 minutes. Let stand 10 minutes.
5th March, 2012 - Posted by katherine - No Comments
I actually have a small amount of broccoli growing in my garden! And a lot of lettuce. This is very exciting for me because these are two vegetables I haven’t had much luck growing. I think the broccoli, small as it is, is starting to flower (the little green sprouts turn yellowish) so we are going to eat the three plants this week. It’s good timing because there was a mix up with billing with our CSA, so we didn’t get our vegetable box this week.
2nd March, 2012 - Posted by katherine - No Comments
The Statesman reports today that late last night, city council voted to pass the ban on non-reusable bags in Austin. The ban will begin a year from now, March 2013. In the meantime, there will be no disposable bag fees, which was an option originally discussed:
Before and after the ban takes effect, the city plans to do a $2 million education campaign to make customers aware of the change and remind them to bring reusable bags.
The council decided not to enact a fee on disposable bags before the ban takes effect. A fee had been discussed as a way to help shoppers and retailers prepare for the ban.
Austin is the first big Texas city to pass a bag ban. More than two dozen U.S. cities have bag laws, most of them prohibiting plastic bags and imposing a fee on paper.
In Austin, retailers will be able to offer only reusable bags, defined as those made of cloth, durable materials or thicker paper and plastic bags that have handles.
Exempt will be single-use bags used for bulk foods, meat, fish and produce, newspaper delivery, dry cleaning and restaurant carry-out foods. Also exempt will be the bags that charities and nonprofits use to distribute food and other items.
It had been suggested that plastic bags be added to the city’s curbside recycling program, but the director of the city’s trash and recycling program said that option would be too costly for the city.
29th February, 2012 - Posted by katherine - No Comments
The Sustainable Food Center will be opening a 4th farmer’s market in Austin on March 20, and this one will be in East Austin at 5315 Ed Bluestein Blvd., at the YMCA East Austin Community Branch. The farmer’s market will be every Tuesday from 10:00-1:00. Here’s the post from their website:
We invite you to join local farmers and dignitaries from the City of Austin, St. David’s Foundation, the State of Texas Department of Agriculture, Dept. of State Health Services, Travis County, YMCA of Austin and local state legislator Eddie Rodriguez to help kick off the market at 9:30 am with opening remarks and an official bell ringing ceremony to introduce the new market to the community in style!
The opening day of the SFC Farmers’ Market East will host more than a dozen vegetable and fruit farmers that you have come to know and love through our other SFC Farmers’ Markets at Sunset Valley, Downtown and the Triangle, as well as farmers of eggs, cheeses, meats, plants and honey. Prepared food and drinks will also be available from some of the most eco-conscious and locally inspired food vendors in Austin.
In addition to fresh, local and nutritious fruits and vegetables available for sale at the market, there will also be delicious ready to eat foods. Part of the celebration includes a number of children’s activities including “how-to” classes on starting your own seedlings (which the children will then be able to take home), Little Kitchen cooking sessions with kid-friendly, parent-approved recipes, face painting, a farm animal petting pen with a Swede Goat Dairy “kid”, and physical activities and games hosted by the YMCA in their sports field.
The grand opening activities will also include live music by Mariachi Centenario the first two hours, followed by Joe Sundell and the Show and Tellers. Alma Alcocer-Thomas of El Alma Bar y Restaurante will also present a chef’s demonstration at 10:30 am. SFC Taste the Place will also be present to provide produce tastings from the farmers selling at the market.
The new market will be open year-round on Tuesdays, 10 am to 1 pm and also provides a shaded picnic area, playground and plenty of free parking. It is free and everyone is welcome!
YMCA of Austin is the host of the market year round.
27th February, 2012 - Posted by katherine - No Comments
About a week ago I decided to try and change the shower head in our guest bathroom to a more water-saving head. Turns out, it’s super easy to do and quickly cuts down on water waste! All I did to prepare was watch this short video I found on Youtube and the whole process probably took 10 minutes or less. If I had known how easy it was ahead of time I wouldn’t have waited so long to do it.
Just unscrew the old shower head, using some pliers and old towels if necessary, then remove any old pieces of teflon tape, using your fingers or an old toothbrush: 
The wind some new Teflon tape onto the threaded pipe (wrapping clockwise):
Then screw on the new shower head. Easy!
A low-flow shower head can cut the amount of water you use in your shower by 30%! If your shower fills a one-gallon bucket in less than 20 seconds, you may want to replace the showerhead with a water-efficient model.
Here are 100 other water-saving tips.
24th February, 2012 - Posted by katherine - No Comments
Just wanted to quickly share this article from the Statesman. It serves as a reminder that we are still in a drought and some parts of Texas still have the most severe ranking of drought, but at least in Central Texas, the drought has eased up slightly:
For the first time in nearly a year, parts of Central Texas are now considered to be in “moderate drought,” improved from the highest level of “exceptional drought” of just a few months ago.
The easing of drought conditions comes after several soaking rains. But a wide swath of the Hill Country has seen less rain and is still among the state’s most parched areas….
Still, area lakes, which provide most of Central Texas with drinking water, remain far below normal levels.
The latest drought monitor report, released Thursday by the National Drought Mitigation Center and drawn from data recorded on Tuesday morning, shows that about 14 percent of the state — and no areas in Central Texas — remains in exceptional drought.
Almost 88 percent of the state was in exceptional drought as recently as early October….
Central Texas needs about 10 to 13 inches of rain in the next three months and at least 19 inches of rain in the next six months to be out of drought…”
22nd February, 2012 - Posted by katherine - No Comments
Last weekend I ran my second Austin Marathon. The only other marathon/ half marathons I’ve run are the Austin 3M half, the Columbus Marathon, and the San Antonio Rock and Roll Half Marathon, so I don’t have a lot to compare it to, but I was impressed with the continued efforts to make the Austin Marathon as green as possible. Some of the (green) highlights:
- SWAG bags didn’t contain a bunch of useless coupons and advertisements, just a bib number, some safety bins, a t-shirt, a program, and a arm pouch for carrying keys/money while you run. This is so much better than what you usually get, which is a bag full of stuff you throw away. The San Antonio Rock and Roll Marathon in particular I remember had about 20-30 different papers/coupons in the SWAG bag, including fast food coupons which most marathoners probably aren’t going to make use of. Instead or providing all those coupons and ads, the Austin Marathon homepage said if you were interested in coupons, you could browse through a page from their website and print out what you wanted at home.
- The trash cans that permanently line Congress had signs on them telling people to look for recycling bins instead.
- Recycling bins were everywhere at the start/finish of the race.
- There were signs along the course telling you to throw wrappers into trash cans at the water stops, rather than littering.
- Snack bags (containing a banana and some chips) at the end of the race were small cloth baggies that you can use again, rather than plastic bags.
- There were large water towers at the start and finish you could use to fill up your water bottle.
Some not so green things I saw along the marathon were hard to avoid in any race:
- The water stops all had paper cups, but unless you run with your own water and have friends along the course to fill your water bottle up, it’s hard to avoid using the paper cups. I have my own water bottle I run with that attaches to a nerdy belt I wear while running, and I drank from that for the first 10 miles, but then I switched to stopping at the water stops and getting a drink every mile, so I probably wasted between 16-20 paper cups (near the end I got 2 drinks at some stops).
- The program in the SWAG bag wasn’t really necessary for most people who have run the race before or who can just look the info up ahead of time on the internet.
- Also people were offered a bottle of water at the end of the race, but again, if you don’t run with your own reusable bottle, you need something to drink out of when the race ends. At least there was recycling provided for those bottles.
But overall, I thought they did a good job with continuing to make the marathon more eco-friendly!
21st February, 2012 - Posted by katherine - No Comments
The Statesman had this scary article, which I’ve excerpted:
To the growing list of unwelcome effects of global warming or climate change or whatever your politics dictate you call the phenomenon, you may add this: Vampire bats are threatening to invade Texas.
The bats are native to South and Central America and Mexico, and a move north is a distinct possibility in coming decades, Texas State University biologist and wildlife disease expert Ivan Castro-Arellano said.
Vampire bats can’t survive for long in temperatures below 50 degrees. But if Texas continues to experience mild winters, colonies of the nonmigratory species could find homes here.
Weather models show temperatures could go up an average of 2 to 11 degrees in the next century, and Castro-Arellano said the much-maligned creatures of the night may emigrate from Mexico to the Lone Star State in half that time or less.
It’s an issue for ranchers and others with livestock because vampire bats can injure and even kill their prey — mostly sleeping mammals — with repeated feedings. Vampire bats cost Mexican ranchers millions in losses every year, Castro-Arellano said. The U.S. Census Bureau places the value of Texas’ livestock at more than $14 billion.
Castro-Arellano is one of more than 40 scientists in the Texas State System working with the Institute for the Study of Invasive Species in Huntsville to deal with the potential threat.
There’s a lot of fear of and misinformation about the creatures, however. Vampire bats don’t suck; they lap, daintily. They are no more likely than other bat species to carry rabies — about 0.5 percent carry the disease — although they do have a higher likelihood of transferring rabies because of how they feed.
I like bats more than most people, but I prefer the insect eating ones we have in Austin now. Check out the whole article!
20th February, 2012 - Posted by katherine - No Comments
Have you ever received a large package annoyingly filled with packing peanuts? I received four large boxes over the weekend filled with packing peanuts and found myself in this very situation. I considered saving them for when I send cookies to my grandfathers, but I know those two aren’t going to search out where in upstate New York they can recycle all that, they would just throw them in the trash (you know how 90 year olds can be). Plus I didn’t want to store the equivalent on one large trash bag of packing peanuts in my house.
I’ve written before about a drop off spot in Austin that takes styrofoam for recycling, but that business (Cycled Plastics) now has its website under construction so I’m not sure if they are still accepting styrofoam. So I took my backseat full of packing peanuts to UPS instead. I checked with FedEx first, and they are no longer using packing peanuts at all to try and be greener, but UPS will still take them so long as they are clean. So there you go, take them to UPS!
17th February, 2012 - Posted by katherine - No Comments
A couple of weeks ago, my husband and I went to the Natural Gardener, located in Southwest Austin, to pick up some soil for our garden and some plants. It’s pretty out-of-the-way for us, so we decided to get dinner in the area on the way back. On a whim we stopped at Jack Allen’s Kitchen, which we’d never heard of before. The parking lot was very full for Saturday at 5:00 PM, so I assumed it was going to be filled with families and maybe some older people, serving uninteresting food. I was wrong (about the food). It was AMAZING! I loved it and I’m going to go back there every time I need to go to the Natural Gardener and combine it all into one exciting trip.
Not only was the food amazing though, Jack Allen’s Kitchen uses local ingredients whenever possible. (You can read more about that here.) I thought the menu was very unique with a lot of choices, and the prices were very reasonable.
To start, we were given complimentary homemade pimento cheese spread with crackers, a very nice touch.
Then we ordered the blue crab gratin, described as crab baked with artichoke hearts, spinach, Parmesan and grilled ciabatta. It was very good although one of the more expensive appetizers ($10.99).
My husband had the Country Club Fancy Chicken Salad, described as being composed of grilled achiote chicken, figs, pears, candied walnuts, crumbled bleu cheese and champagne vinaigrette ($11.99). It was a really fresh, large salad and I especially liked the use of figs.
I had the veggie and portobello South Texas Taco Platter ($9.99), which was also delicious. The tacos seemed homemade, the portobello was really well cooked (not rubbery at all), and the salsa and rice were tasty.
Finally, we had an amazing dessert that I can’t remember the name of, but it was some kind of chocolate cookie pie with nuts. Not too sweet and really good!
The service was excellent, the place was really clean and efficient, and it had a great atmosphere that would be great for a romantic date or going with a family. And with wonderful LOCAL food at reasonable prices, I will be going back again for sure!
15th February, 2012 - Posted by katherine - No Comments
The Natural Gardener has 2 upcoming classes on organic gardening. These classes are free and sound very informative with excellent speakers. The first is this Saturday and is an intro to organic vegetable gardening, and the second is the following Saturday and covers general organic gardening (not just vegetables). If you’ve never been to the Natural Gardener, it’s a really cool experience if you like gardening at all. Plus if you take a class you get 20% off one item purchased that day. Check them out! Here’s more info from the website:
February 18: Rosina Newton, Horticulturist and Education Coordinator at the Natural Gardener, presents “Organic Vegetable Gardening 101.” Beginning gardeners – or experienced gardeners from other regions of the country – often ask for this class. Don’t miss this opportunity to learn how to create successful vegetable, herb, and flower gardens in Central Texas. Learn site selection, soil preparation and fertilization, planting methods, pest control, and more! Rosina is a 1984 graduate of Texas A&M University in Horticulture and has been assisting customers and serving as horticulturist at the Natural Gardener for over 15 years.
February 25 at NOON: John Dromgoole presents “What it Means to be an Organic Gardener.” John is the founder and owner of The Natural Gardener and Lady Bug Brand, and host of the longest continuously-running organic gardening radio talk show in the nation, Gardening Naturally on KLBJ-AM. He hosts two weekly television segments, Backyard Basics on KLRU’s Central Texas Gardener and The Weekend Gardener on KXAN. John was the host of the first national organic gardening television series, The New Garden, on PBS. For over 29 years John has been answering gardening questions on air; this Saturday John will be live and in person, talking about organic gardening and answering your gardening questions!
14th February, 2012 - Posted by katherine - No Comments
Happy Valentine’s Day! Hope everyone is having a nice Tuesday and enjoying the beautiful weather we’re having!
I’ve been pretty busy with traveling and work, but I wanted to share this easy green tip from the Dailygreen.com, which points out that more than 400,000 trees could be saved if each American family bought just one (!) roll of recycled toilet paper. So try out some recycled toilet paper if you haven’t already!
Greenpeace put together the following list of the best recycled paper products:
Green Forest
365 Whole Planet (available at Whole Foods)
CVS Earth Essentials
Seventh Generation
Trader Joe’s
Cascades
I myself like to use Marcal Small Steps brand, which is available at a reasonable price at Costco.
Read more: http://www.thedailygreen.com/living-green/blogs/green-products-services/sustainable-paper-products-55030201#ixzz1mOp0HF2c
9th February, 2012 - Posted by katherine - No Comments
If you’re starting to think about your spring veggie garden, Johnson’s Backyard Garden is having their annual transplant sale March 3. You can find more information from their website here. They say they’ll have a lot of heirloom tomato plants, a well as hot and sweet peppers. I’m a fan of growing my own seedlings but I would love to stop by and get a look at where my weekly vegetables are coming from, and maybe pick up some interesting tomato varieties. And if you’re wondering what you can be planted over the next several weeks (lettuce, carrots, cucumbers, tomatoes, watermelon) , check out the Travis County planting guide here.
7th February, 2012 - Posted by katherine - No Comments
With this green tip you can use old clothes, preferably made of a thick fabric that will absorb a lot of liquid (think flannel PJs) cut into dryer sheet size. After being soaked in some eco-friendly fabric softener (like Seventh Generation) you have reusable dryer sheets, rather than throwing away a dryer sheet every time you do a load of laundry. I haven’t tried this yet but am going to try it out this weekend. I got the idea from a website called Northern Cheapskate, but if you Google ”DIY dryer sheets” you’ll find lots of ideas for greener alternatives to disposable dryer sheets. The Northern Cheapskate website points out that you save money too using this method (the author estimates she saves about 11 cents a load!)
31st January, 2012 - Posted by katherine - No Comments
A cattle feed lot in CA - Gary Kazanjian for The New York Times
The New York Times had this very interesting article by Mark Bittman. It reiterates why it’s good for the environment and your health to cut down on meat consumption. Some interesting excerpts from the article:
Global demand for meat has multiplied in recent years, encouraged by growing affluence and nourished by the proliferation of huge, confined animal feeding operations. These assembly-line meat factories consume enormous amounts of energy, pollute water supplies, generate significant greenhouse gases and require ever-increasing amounts of corn, soy and other grains, a dependency that has led to the destruction of vast swaths of the world’s tropical rain forests….
To put the energy-using demand of meat production into easy-to-understand terms, Gidon Eshel, a geophysicist at the Bard Center, and Pamela A. Martin, an assistant professor of geophysics at the University of Chicago, calculated that if Americans were to reduce meat consumption by just 20 percent it would be as if we all switched from a standard sedan — a Camry, say — to the ultra-efficient Prius….
More meat means a corresponding increase in demand for feed, especially corn and soy, which some experts say will contribute to higher prices.
This will be inconvenient for citizens of wealthier nations, but it could have tragic consequences for those of poorer ones, especially if higher prices for feed divert production away from food crops….
Though some 800 million people on the planet now suffer from hunger or malnutrition, the majority of corn and soy grown in the world feeds cattle, pigs and chickens. This despite the inherent inefficiencies: about two to five times more grain is required to produce the same amount of calories through livestock as through direct grain consumption, according to Rosamond Naylor, an associate professor of economics atStanford University. It is as much as 10 times more in the case of grain-fed beef in the United States….
Those grain-fed animals, in turn, are contributing to health problems among the world’s wealthier citizens — heart disease, some types of cancer, diabetes. The argument that meat provides useful protein makes sense, if the quantities are small. But the “you gotta eat meat” claim collapses at American levels. Even if the amount of meat we eat weren’t harmful, it’s way more than enough.
Check out the whole article here , it’s worth the read.
31st January, 2012 - Posted by katherine - No Comments
I don’t have a picture of this epicurious recipe, but it’s pretty easy to imagine; it’s basically just shredded veggies in a roll with some dressing and cheese. Maybe it’s not very creative, but it is a super fast way to make a healthy, meat-less dinner. Since the veggies are all raw, it’s pretty nutritious, and I was able to use local, organic carrots, cabbage, and spinach from our vegetable box, so that was great too. If you use a food processor to shred everything, this meal takes less than 10 minutes to prepare.
Ingredients:
2 flour tortillas, 10″ each
1/4 medium avocado, lightly mashed
6 leaves green- or red-leaf lettuce
2 small tomatoes, thinly sliced
1/2 cup shredded carrot
1 cup torn spinach leaves
1/4 cup thinly sliced red onion
1 cup shredded red cabbage
2 tsp red wine vinegar
1/4 cup shredded Monterey Jack cheese
Preparation:
Spread tortillas with avocado and top with lettuce and tomato. In a bowl, combine carrot, spinach, onion and cabbage; toss with vinegar; add salt and pepper to taste. Divide salad among tortillas and top with cheese. Fold tortillas around salad.
Read More http://www.epicurious.com/recipes/food/views/California-Garden-Roll-230231#ixzz1l4wSRVao
Older Entries
Newer Entries
