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Get Saucy!

Saucy Bok Choy Salad w/ Pine Nuts

Always get the special sauce.

I am always trying to get more vegetables into our meals, and I don't always know what to do with the beautiful produce that grows in my homeland. We got lots of bok choy in our farm box recently, and this is the beauty that my husband created with it.  

The labor involved was minimal, especially since we had pre-chopped veggies left over from another recipe.  Salads are great- whatever sounds good gets tossed in the tub.  Here, tomato, cucumber, parsley, and pine nuts join the sliced bok choy.  Then for the special sauce, in this case a very basic vinaigrette, with rice wine vinegar and sesame oil.

It was pretty good that first day.  The next day it was even better.  I've been talking about it for a week now.

This one goes high up in the rotation!


Stealth Eats: Chicken n' Beans


Super easy and delish. Coconut oil, chicken. Onion/garlic, green beans, lemon juice. Salt as you go.

Stealth Eats: Turkey Zucchini Boats

Talk about a boatload of goodness!

Here, I've sautéed the guts of zucchini, onion, and garlic with ground beef. Perfect for shoving into the zucchini shells, or a hollowed-out pepper, or tortilla, or straight into your tummy! 

Stealth Eats: Rogue Veggie Turkey Saute

Sometimes I follow a recipe...

...and sometimes I go rogue! Random veggies (onion, garlic, red cabbage, broccoli) and ground turkey in a hot pan with some oil and seasoning... with roasted asparagus and broccoli in the side.

Stealth Eats: Springtime Vegetable Soup

The soup obsession continues! This time, roasted asparagus and romanesco joined mushrooms, onion and garlic in a steamy bath of vegetable broth. Then the immersion blender turned it all into a wonderful, slightly chunky bowl of springtime! 

Stealth Eats: Easy Tomato Soup

Soup’s On!

Cold, dreary winter days are just made for hot tomato soup.  Just a few ingredients tossed into the blender can be transformed into a steaming bowl of pure sunshine!

 1. Roast some tomatoes! Here, I’ve halved some Roma tomatoes and tossed them in EVOO and salt.  Sometimes I add some onion. Hot oven for an hour

2. To your blender, add some carrot, celery, garlic, basil, and stock.  I like vegetable, but chicken is fine too.  Blend it to your liking; I splurged on a VitaMix last year, and it has a soup setting.  At this point, I simply push “start.” It runs for about 7 minutes and I have hot soup at the end, blended to the perfect consistency.  If you don’t have a fancy heating blender, just heat it all on the stove (bring to a boil and simmer for ~20 min) and blend carefully a small bit at a time, or use a stick blender.

Lunchtime!  It’s not much to look at; the color isn’t what I expected, but it was delicious! And as you can see it made enough to save. Super convenient to take to work and reheat in your coffee mug.  Adding some protein (or even better: a cobb salad) rounds out the perfect lunch.