Thursday, September 6, 2012

Make the most of your local foods

By making the most of the local vegetables you pick up at your nearest farmers' market, you don't have to spend much time in the kitchen simply because it doesn't take time to extract great flavors from quality ingredients.

Remember that Swiss Chard you bought a couple of days ago? And those wild mushrooms and fresh carrots you thought you could use, but haven't? How about those chili peppers you just brought because they looked so pretty wrapped up in cellophane?

Soups are a great way to go. Here's an example:

First, I made some bulgur, because it is nutritious, delicious and easy to make. I use 1 cup of bulgur to 1/2 cup water and 1/2 cup chicken broth, boil it, once it has boiled, set it aside covered for a few minutes.
Second, 1 bunch Swiss Chard,  stalks discarded, leaves cut
2 large carrots, sliced
1 large jalapeño, de-seeded and diced
1 small container of wild mushrooms, rinsed well and set aside,
Third, in a large pan I add a little oil of your preference -- usually olive oil or grapeseed oil, a couple of garlic cloves, minced, then lastly the vegetables. I add a little broth and a 1/2 tsp. salt and cook all together for a few minutes.  Once that is done, I add the bulgur and vegetables to a soup pot with about 4-5 cups of low-sodium chicken broth, let it boil for a few minutes with a chili added for some 
additional flavor, (you can set the chili aside) then, eat!


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