Polenta and Veggies in Tomato Sauce
I sauteed an onion with some chopped carrots and green pepper in olive oil until the veggies softened. Then I added chopped mustard and collard greens, as well as some garbanzo beans and tofu for a little protein. Finally, I mixed in a jar of my homemade pasta sauce and let it stay warm on the stove.
In an saucepan, I sauteed a yellow onion, some mushrooms, and garlic in a little olive oil. Then I added the entire bag of cornmeal to the pan. When I went to add the water (polenta requires 4 times the water per unit of cornmeal), I realized I didn't have enough room for all the water, so I only did a 2:1 ratio. The polenta still came out wonderfully and before enjoying, I popped it in a 350 degree oven for about 30 minutes so the top would get all crunchy.
Makes for a pretty dish, doesn't it? And it was ooh! so delicious! Let's see, and everything is local except for the beans, tofu, and garlic. Mmmm!
I hate predictable and boring salads, so I'm always looking for ways to liven it up. This salad started with lettuce from the backyard. Then I topped it with radishes, green peppers, and snow peas (also from the backyard), onions, carrots, and cranberries (from the farmers' market), pecans from one of our local pecan orchards, and garbanzo beans and tofu (not local).
Though I'd not yet added the dressing when I took the photo. The dressing is my vegan pesto vinaigrette, made with basil from my backyard and olive oil from the farmers' market.
Another gorgeous dish if I do say so myself! And one I'll be repeating now that I've eaten all of the polenta and veggie leftovers...
Steamed Veggie Medley
Last, but certainly not least, a nice simple medley of steamed veggies: green beans and broccoli from my backyard garden, and carrots and red potatoes from the farmers' market.
This has to be the easiest thing ever - just chop your veggies, steam, and add just a smidgeon of salt. Beyond that, the fresh veggies speak for themselves. I left them like this for Dave, but when I ate them myself, I mixed in some of my vegan pesto vinaigrette to give it some bite, as well as some tofu and garbanzo beans to transform it into a full meal. Yum!
Alright. Anything else you need to know about eating locally? I mean, really, this is as easy as it gets (trust me, I'm no chef) and you simply won't find better tasting food anywhere.
Happy (and mindful) Eating!