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A Simple Stew with Fingerling potatoes, zucchini and tomatoes spiced up with salsa.

What’s In the Fridge for Lunch?

cherry tomatoes, zucchini and mushrooms

Often I have a large green leafy salad for lunch with a limitless variety of combinations of fruits, veggies, beans and grains. I love preparing wonderful greens and combining salad “fixings”.

Fingerling potatoes make a great snack or part of a meal.

Today however, it’s cold and damp and I felt like cooking something for lunch! The purple fingerling potatoes my husband boiled last night were calling my name. If you haven’t tried fingerling potatoes, I should let you know that they are delicious cooked and eaten with nothing added (and nothing taken away!). Gently wash, leave skins on, no need to cut fingerlings, place in a pot, cover with water, cover the pot, and boil until slightly soft; pour off the water, let them cool a bit and enjoy!.. Of course you can have them as part of a meal, but, last night, I walked in the door hungry and enjoyed them as an hors d’eovres.

And, there was some home garden made gespacho soup that we thawed a few days ago. (water or vegetable stock would also be fine) The mushrooms were starting to dry out a bit, but that’s just fine.

Don’t know what to cook? Explore your fridge!

Ingredients: Today I got the extra fingerlings out of the fridge and looked to see what else caught my eye (and my taste bud fancy).  Lovely organic cherry tomatoes, zucchini and mushrooms.

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Directions:

Cut up your veggies. (see picture)

To get ready to stir fry without oil, put a nonstick pan (I use a ceramic one) on the stove and set it on medium high.

First add the veggies that give off the most liquid to the pan;  tomatoes and zucchini, and turn the heat down to medium.

As things start to brown, stir with a soft spatula (better than rigid utensils for a nonstick pan) and then add a splash of the soup  (or water or stock) for a little more liquid:

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Cook a little longer until the tomatoes and zucchini start to soften and then add mushrooms and potatoes and ½ cup more of the soup. Heat it through, and ready to enjoy as a vegetable stew.








And a Variation:

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Variation: Cooked until heated through,  I could have been done there. But, the 3 bean and corn salsa in the fridge had caught my eye, and I knew that would add a dash of spicy heat, so in went a cup of that.

The dish was delicious and spicy. I would also have enjoyed it even without the salsa – the taste of the potatoes, mushroom and zucchini would have popped through a little more. I put the rest in the refrigerator in a Tupperware container to take for tomorrow’s lunch. An apple and kiwi will go in my bag also and some frozen home-grown raspberries. Yum!!

Don’t be afraid to experiment and be creative, and be sure to have fun exploring your fridge!

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