See that? That deliciousness? Not only does is taste pretty damn good but it makes you feel good. Let me explain. I work for Solano County and because we are the largest employer in Solano County we have a wellness program. Every year the wellness program makes this deal with the local farmers in the area to provide Community Supported Agriculture (CSA) boxes to Solano County's employees beginning in July and ending sometime in October. We pay a few months in advance so they know how much to plant and then the boxes are delivered directly to our office for pick-up.
Now some people at work are dumbfounded by the produce box and ask me ridiculous questions such as what if you don't like what they give you? What if they give you stuff that you don't use because you're cooking something else that week? Don't you think that is a lot of money just for some fruit & vegetables?
People-it's the challenge that I love. I've never met a vegetable I didn't appreciate (mushrooms-albeit the kind that will get you in jail-not my fav. but they do still hold a special place in my heart). Eating a wide variety of natural foods work to not only get you all the nutrients and vitamins you need, but it adds some nice variety to your plate. And think about all the $$$ you put into getting your hair done, your vacations, sand for your kid's sandbox that won't give her cancer. Shouldn't you be spending a little extra money on what goes into your body?
Look forward to a few more posts over the next few weeks about what came in my box and what I decided to do with it. Oh-and before I go, here's the no-bean hummus recipe so Angela will get off my back:
Sun Dried Tomato Hummus
- 2 cups zucchini chopped
- 2 cloves garlic
- juice of 1 lemon
- 1/4 cup olive oil
- 1/2 cup tahini
- 1 teaspoon salt
- 2 tablespoon parsley-fresh
- 1/3 sundried tomatoes chopped
- pinch of paprika
Food process everything except the sun dried tomatoes. put chopped tomatoes in bowl and stir in mixture. Drizzle with olive oil right before serving along with a pinch of paprika.
Baba Ganoush
- 1 large or 2 medium sized eggplants
- 2 large garlic cloves, slices
- 1/3 cup tahini
- juice of 1 lemon
- 1 TBSPN olive oil
- salt
1. Preheat oven to 375 degrees. make several deep cuts in the eggplant and place the garlic slices inside. Place on baking sheet & bake until soft, about 40 minutes until the skin is easy to peel off.
2. Transfer eggplant flesh & garlic to a food processor. Add the tahini, lemon juice, olive oil, & salt to taste and process until smooth.
3. I added parsley but the recipe calls for mint which is better. Sprinkle herbs on top and serve at room temperature.
