A Farmer's Market Vegetable Thing. . .

I finally made it to the Duluth Wednesday Farmer's Market. Oh, how sweet it was!

Then decided to make a vegetable casserole using some of this for a vegetable casserole with some other things I had in my 'fridge.

Some chicken bone broth that turned out great, 2 green onions, half a can of garbanzo bean and part of an orange bell pepper, 3 radishes and 3 white turnips.

All the hard vegetables were sauteed in a little ghee, then I added a big splash of cooking sherry and the chopped turnip leaves.

Just before gobbling this down, I also put in 3oz. of roasted chicken and a handful of pistachios. . .So good, and there's still lots leftover. . .Lin

Avocado Toast

I woke up really hungry this morning and since I have an abundance of avocados right now, this is what happened. I also have a great 7 grain bread I bought recently, at our little neighborhood grocery store, so this all came together quickly.

If you have a ripe avocado and some wonderful bread, you're halfway there!

1/2 a ripe avocado

a splash of ranch dressing

garlic-salt-pepper seasoning

1 lg. radish

3-4 grape tomatoes

In a small bowl, mash the avocado with the dressing and seasoning. Add the finely chopped radish and tomatoes. Stir together and spread over your favorite toasted bread.

The variety of vegetables, dressing and seasonings you can use are endless. . .

Have fun with this — Be creative! . . . Lin

Another Red White and Green Vegetable Adventure

After making this (of course) I hit on the right wording for my search line, to find my original post for these ingredients.

I did this today from memory and it turned out well. I'm a huge fan of really good radishes. The fresh, crispy, milder ones, not the ones that burn your mouth like horseradish though. These that I bought recently at Aldi were wonderful.

I had Brussels sprouts, little yellow onions, honey and lemon, so I decided to put this all together after talking (messaging) about it with my niece, Marie, who's also a huge foodie.

Wash and prep the following vegetables. Cut the radishes and Brussels sprouts in half and the onion in quarters:

11 big radishes

17 Brussels sprouts

4 little yellow onions

When those are ready and in an appropriate sized baking dish, put the following in a small pan to make the sauce.

4T butter or ghee

2T local organic honey

1 lemon - zest and juice

1t corn starch

about 1/2t good quality garlic salt

a big shake of black + cayenne pepper

Melt the butter / ghee and honey over low heat. Once that happens, be sure to whisk this continually until it thickens. Pour over the vegetables.

Microwave for about 15 minutes at 70% heat, stirring a couple times during cooking. Or bake along with the rest of your dinner, until the vegetables are cooked as you like them. Once the Brussels sprout core area is tender, and the other vegetables seem cooked, it's ready.

Serve with a burger plate, grilled or baked: chicken, steak, salmon, shrimp, etc. . .Lin

Crunchy Chicken Salad

3/4c ± Real Mayonnaise

2T seedy brown mustard

2T white Balsamic vinegar

Salt, Pepper, Garlic seasoning

Whisk these ingredients together in a big glass bowl to create the dressing. Next, add craisins and the remaining chopped ingredients:

1c craisins

12oz. roasted chicken

2 big celery stalks + greens

1 sm.-med. purple onion

8-10 chopped radishes

When combined, serve with cold pasta, over a bed of Romaine lettuce, or as is with a side of colorful, healthy, raw vegetables. . .Lin

Radishes, Brussels Sprouts and Scallions

1# each: radishes and Brussels sprouts

10 scallions – green onions

1 lemon or lime – zest and juice

2-3T butter

fresh ground pepper and salt

Cut the radishes and Brussels sprouts in half. Put in 2 qt. Pan with enough water to cover vegetables. Simmer on low for 10 minutes then drain off most of the water. Slice the scallions then add those, lemon or lime juice, zest, butter and seasonings to the pan. Continue to simmer on low heat another 5 minutes. Toss in pan to cover with the butter-lemon (lime) sauce, pour into a pretty glass bowl and serve. . .Lin