If you had a chance to watch Atlanta & Company on 11 Alive this morning, you may have seen me talking about adding variety with veggies!
If you are on Good Measure Meals, consider adding these vegetables for variety or making the recipes on days you don’t eat the meals. If you are not a Good Measure Meals customer, consider using our meals as a way to introduce yourself to new foods!
Arugula with Lemon Vinaigrette
1 clove garlic, minced
2-3 Tbsp freshly squeezed lemon juice
6 Tbsp Extra virgin olive oil
¼ tsp salt
Freshly grated black pepper
1 package of baby arugula
Freshly grated parmesan cheese
Place the first five ingredients in a jar with a lid. Tighten lid and shake vigorously to mix well. Place arugula in a large bowl and toss lightly with dressing. Top with freshly grated parmesan cheese. Fresh sliced pears make a nice addition as well.
Roasted Peeled Beets
1 bunch of beets
Extra virgin olive oil
Freshly grated pepper
Preheat oven to 400 degrees. Wash beets and cut stems to remove the greens. Using a vegetable peeler, peel beets then cut into 4-8 cubes, depending on the size of the beets. Toss with olive oil, salt and pepper. Spread out in a single layer on a parchment paper-lined baking sheet, and bake for 20-30 minutes, until caramelized and tender. Be sure to not crowd the beets to allow proper roasting. Beets can also be roasted whole. Try this simple recipe as well!
1 bunch broccolini
½ teaspoon salt
2 tablespoons extra virgin olive oil
¼ teaspoon freshly ground black pepper
Blanch the broccolini in boiling salted water for 2 minutes. Drain immediately and place in a bowl of ice water. Heat olive oil on low-medium heat in a saute pan. Drain the broccolini and add to the pan and saute for 2 minutes. Add the salt and pepper, and toss well before serving.
1 bag of cut kale
Preheat oven to 350 degrees. Toss kale pieces in olive oil until coated. Spread out in single layer on parchment paper-lined baking sheet, sprinkle with salt and bake 8-10 minutes until edges are brown and crispy.
Preheat oven to 400 degrees. Wash outside of squash. Cut spaghetti squash in half lengthwise with a large knife. Scrape out the seeds and pulp with a spoon. Place each half cut-side down in a baking dish with 1-2 Tbsp of water. Bake for about 30 minutes or until knife can easily cut through the squash. Remove from oven to cool. Using a fork, shred the strands of spaghetti squash. Use in place of spaghetti noodles in recipes or serve as a side dish tossed with olive oil, salt and pepper.