September Stuffed

Posted by on Sep 10, 2012 in Vegetables | 1 comment

September Stuffed

Most of the tomatoes are gone and the new plants are playing beat–the-clock in late summer garden.

Bell peppers have become the hardy bumper crop for now.  They are swiftly changing from green to red as they mature in the hot sun.

Alternately, I grill or stuff them.















I have become very fond of Quinoa because of its light texture and nutty flavor.

After a good rinse it only takes 10 minutes to cook.

Quinoa is high in protein and also contains some fat.  It is more like a seed than a grain so it needs to be stored in the refrigerator.

Quinoa Factoid: Botanically, quinoa is not a grain, but a seed belonging to the Goosefoot family. We cook and eat it like a grain, so that's why it's known as a grain.

Is Red Better Than White? White quinoa is most common, red is less common and more expensive. Red quinoa is harder and holds its shape better, and it has a stronger more earthy taste. Some people think it's more nutritious but as far as I can tell that's not necessarily so.

--savvy vegetatian








I cooked the quinoa in vegetable stock, seasoned and cooled it before adding fresh herbs and cherry tomatoes.















Do you think they are as pretty as I do?








I covered the stuffed peppers with foil and baked them until the peppers were tender.

A slice of fresh Mozzarella topped each one.








A skillet of lemon and garlicky, peel and eat shrimp made dinner heavenly.








Some of the good things in life.











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Ready, Set Independence Day

Posted by on Jun 29, 2012 in Vegetables | 4 comments

Ready, Set Independence Day

Grilling vegetables every few days is a healthful summer strategy for keeping step with the garden and farmers’ market bounty.

Some vegetables reach their full potential of deliciousness when they are marinated and grilled or roasted in the oven.

My favorite vegetables to grill are all summer squashes, glorious colored peppers, onions, tomatoes, asparagus, eggplant, and Portobello mushrooms.

The best part of having versatile veggie power stowed in the refrigerator is the advantage of creating pizzas, omelets, sandwiches, pastas, and salads.

Each vegetable morphs into its full potential.  They become sweeter, texture softens and the intensity blossoms by marinating.








I collect vegetables.  My formula is to marinate a pound of pared vegetables with olive oil (always extra-virgin) with fresh pressed garlic and Braggs Liquid Aminos.

The liquid protein is derived from soybeans.











It adds another depth of flavor different from soy sauce.








Slicing the vegetables in a uniform style helps them cook evenly.








I like to cut a sliver off the end slice too.








Yellow Pepper








One large garlic clove for each pound of vegetables.  Yes, I use a kitchen scale.








One tablespoon of Braggs and one tablespoon olive oil for each pound of vegetables.








into a zip top bag








Seal the bag and flip it around a few times.  The vegetables will be ready to grill in about an hour.  I often prepare them early in the day and refrigerate for later.








Brush with remaining marinade.















Grilled Portobello Mushrooms











Grilled Maui Onions








Roasted Blue Lake and Wax Beans








In the winter time or if the vegetables seem too fragile or thin for the grill I roast them in the oven.

What will you be grilling on Independence Day?




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