Who out there loves food?? Me too! Especially when it's fresh, colorful, organic vegetables that my oldest son has left behind as he trots off on a well deserved 3 week vacation. Let me explain. I'm the motiational speaker on healthy eating, he's the kid. Also, his lease is up and he has moved back in with us (temporarily) lock, stock and carrots.
Ordinarily this move of a 23 year old would be clothes in a garbage bag and an odd assortment of cheap pots and pans (and one bottle of Cuervo) but the past 3 months he's been keeping company with some very groovy friends who have influenced him in his eating habits and he is eating a vegan diet. Thus the abundant gift of colorful vegetables in my fridge.
I couldn't bear the thought of letting them sit there, wilt, turn to liquid and then trash so I laid them all out on my kitchen counter and took inventory. Then I made a list of all the possibilities and set to work cooking…on my day off…from cooking.
The results are below. Now, thanks to my son, I have a yummy side dishes and light lunches made from his choice of fresh, organic vegetables! He's a very good influence.
Zucchini Strata Onion Butter Quinoa Salad