Stuff it. Your face, that is, with stuffed vegetables. Any vegetable that is a large leaf, can be hollowed out, is already hollow, or can be sliced into flexible slices can be stuffed. If you used a predominantly vegetable-based filling, you get double points. The next time you have boring leftovers, add some lemon juice and serve inside vegetables. From boring to intriguing, without too much effort.

Examples in action:

1. Stuffed peppers. Make them fresh: full of tabouli, lentil salad, tamarind or lemon flavored curry, quinoa salad, or whatever else strikes your fancy. (See farmer’s market bounty to the right… aren’t they pretty?) Or, stay classic: fill them with grains and beans/meat and cook in tomato sauce.

2. Squash boats. Cooked summer or winter squash can be hollowed out and filled. In winter squash, try white beans, sage, and carmelized onions. In zucchini, try mushrooms, onion, garlic, and thyme. (A quick buzz in a food processor will break it down enough that the filling has half a chance of staying inside the squash.)

3. Cucumbers. Easy– dig out some hummus and top with shaved carrots. Or maybe use white bean dip with asparagus, tuna salad, or go upscale with smoked salmon and capers.

4. Endive Boats (or lettuce). They’re quite bitter, so balance them with sweet and sour flavors. Add carmelized onion or roasted red peppers to some goat cheese, and top with a curly nest of sunflower seed sprouts or a chiffonade of spinach with fresh herbs.

Edit: Apparently, the NYT Health section’s recipes were about stuffed vegetables this week. Pop over and take a look if you fancy.

Linked to: Pennywise Platter

Advertisements