Aug 04 2010

Welcome to Early Edibles!

Published by at 3:00 pm under farmer's market,garden,local food,recipes,summer

I have just turned a new leaf! If you have read my previous posts, you may have noticed my focus on local, fresh plant -based foods.  There is now  a new name and look for my blog to capture this. Stay tuned for more recipes using fresh, whole ingredients, stories of local families farmers, restaurants and even artists who are trying to make Western North Carolina a more sustainable community and of course a few words of wisdom about nutrition.

With the garden bursting with tomatoes, zucchini, bell peppers, greens, rosemary and basil, here is a great recipe from Steve Petusevsky from the Cooking Light many years ago, it has been one of my husband’s favorites.

Tuscan Skillet

2 t olive oil

1 cup chopped zucchini

½ cup sliced onion

½ c sliced celery

½ c diced red or green bell

1 t oregano

2 cloves of garlic minced

1 c diced tomato

1-15 oz cannellini beans (or other white beans) rinsed and drained

2 sprigs rosemary

1 c chopped spinach or other seasonal green

½ shredded mozzarella cheese

½ t salt

1/8 t black pepper

Can also top with fresh basil

Heat oil in a large nonstick skillet over medium-high heat. Add zucchini and next 5 ingredients and cook until slightly soft. Stir in tomatoes, beans and rosemary and cook about 2 minutes. Stir in spinach and remaining ingredients and cook about a minute until spinach wilts and cheese melts. Discard rosemary. Top with chopped basil Yield: 4 servings at 1 ¼ cup each and 205 calories. Serve with a salad to top off the meal.

I look forward to having you come visit again soon!

Eat it Green!


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