BodyGuruBlog

Health, Wellness, and My "Multi-Life"

Recipe Backlog Part 2 – Veggies Galore

on June 12, 2014
photo of cooked vegetables

An Explosion of Freshness

This is a simple plate of vegetables – most from our farm share: spring onions, steamed potatoes, steamed collards, and roasted kabocha squash (the squash is from a local Asian grocery). When vegetables are fresh, they need little to no embellishment. All that you see here was prepared simply and barely seasoned (the lighting is also poor – in “real life” the vegetables are brighter).

photo of collards on the stove

Collards

Clean the collards in several rinses of water. Chop and steam lightly (they should retain their bright green color). Finish by “stir-frying” with olive oil and sea salt.

photo stream of kabocha squash

Kabocha

Kabocha is an Asian squash whose creamy texture and rich flavor is often compared to chestnuts. The skin is edible, although I like to peel it randomly to create pretty patterns (the skin can get a little hard during roasting; it softens if you steam it). Simply roast kabocha as you would butternut squash.

photo of spring onions

Spring Onions

These look like big scallions! Simply wash and remove any wilting or brown outer layers. I roasted these with the squash, but they are equally or perhaps more delicious when grilled.

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