It turns out that it hasn't been as difficult to use all the vegetables as I thought it might be. Except for the parsley... Perhaps I'll use some of it in a slaw I'm planning to make tonight using the red cabbage.
Yesterday as part of my lunch I ate the sugar snap peas with some hummus. I think sugar snap peas are my favorite thing to eat with hummus.
Last night I prepared a beet salad which I brought to work today for lunch. I am excited to have something to do with beets besides roasting them to put on salads (which is delicious, but was getting too repetitive with beets every week). I've been wearing gloves to handle the beets the last few weeks after having beet-stained fingernails for a week last year, but decided to forgo the gloves last night, and it was fine! No beet stains for me.
For dinner last night I made a stir-fry with the same Szechuan sauce as last week's stir-fry using the baby bok choy with some scallions and chicken. Also like last week, we ate it served over quinoa.
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