an ode to vegetables

August 21, 2012 § 3 Comments

i think it’s safe to say that i’m like most people. if i’m not careful leave the grocery store without putting one vegetable in my cart. i KNOW i should eat them. i understand intellectually that if i want to feel good and be in optimal health that i need to make more of an effort to eat right. i have a sweet tooth, a salty tooth a fried foods tooth, need i go on? i’m noticing, however, when i eat them, i don’t feel very great. being a mom with an almost 1 year old (holy batman people. less than a week until he turns a year old) makes me walk the walk. the wee one usually scarfs down the same food we’re eating. this really puts the pressure on to eat right. no longer are the luxurious days of waiting until 9pm and then driving through mcdonalds for not only a number 5 but a 99 cent nuggets too (i know you do this too). despite this speech. i will forever identify with the clip below.

i constantly struggle to come up with new delicious ways to eat healthy food that tastes good and doesn’t require 5 hours, a sous chef and an industrial kitchen, if ya know what i mean. i firmly believe that everything i eat should taste good (or else why bother!??!). i used to believe that in order for that to happen butter was required. i’m slowly turning a new leaf and rediscovering vegetables and healthy flavor profiles, clearly this one is a winner, see here). this is the new challenge that i have set forth for myself. i’m no extremist! well, there was the time i became a vegetarian and never ate a vegetable! thank you curly fries and deep fried mozzarella cheese sticks. the fried food category got me through my vegetarian phase and through a few extra pant sizes.  i’m no saint, there will be sweets and decadence here too. on a final note, thank god for seasons so you won’t have to see another zucchini, lemon, mint and goat cheese recipe again.

raw zucchini salad with mint and goat cheese

this salad has the same ingredients as this recipe. it just goes to show, once you get an idea of what flavors you like you can get pretty creative with how you serve it.

recipe adapted from gourmande in the kitchen

3 tbs olive oil

juice of 1 lemon

1/2 tsp lemon zest

2 lbs zucchini (about 5-6)

1/4 cup chopped mint

4 oz goat cheese (optional)

1/4 cup toasted pine nuts

s&p to taste

in a small bowl combine the olive oil, lemon juice and lemon zest. add salt and pepper to taste. trim the ends of the zucchini. use a vegetable peeler to shave ribbons into a large bowl. when you get to the middle where it’s mostly seeds turn it over and start again. (there will be a bit of the zucchini left. save it and add to a soup or a stir-fry.) drizzle the lemon oil mixture over the zucchini, use tongs to toss the ribbons to get the dressing distributed. top with chopped mint, pine nuts and goat cheese. if the salad is not going to be inhaled during that meal, i would add the toppings to each serving. the zucchini with the dressing will keep in the fridge for a few days.

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