In the summer I like to use a variety of fresh garden vegetables on my outdoor grill. Sometimes I thread the vegetables on a skewer, other times I toss them together in a sloped vegetable basket made especially for grills. I also vary the marinade used depending on what sounds good to me on a particular day, so feel free to experiment with a variety of delicious choices this summer.
I don’t care how elegant the meal, I want mashed potatoes to go with my gravy! Without the green onions, this is a good basic rule to follow for making well-seasoned mashed potatoes without butter and milk or cream.
1 large bunch kale (about 1 pound) stems removed, leaves cut into strips
2 large cloves garlic, minced…
1 med. sized onion, cut into 1 inch slivers
2 cloves garlic, minced…
This delicious recipe uses eggplant instead of pasta–perfect for the Fuhrman Eat to Live program.
This is a perversion of Mirza Ghassemi, a middle eastern dish. A very satisfying fatfree meal!
Last week I went to an Asian market hoping to get some baby bok choy. They were all out, but they did have a couple of other greens, so I chose one, which turned out to be Choy Sum (also called Lo Choy). Since I’d never cooked it before, I looked for a recipe and found this one at the Healing Heart website (a good source of fatfree recipes). It turned out to be really good (even my daughter, who usually just tolerates greens, liked it, probably due to the cute yellow flowers on the choy sum). If you don’t have choy sum, I’m certain that bok choy or any type of greens would work.
My husband saved this for the end of his meal because he thought it tasted like dessert!
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