FOOD: Twas the Night Before Thanksgiving
VEGETABLE STEW IS A VERY HAPPY MEAL
It was cold and late, and I was very hungry.
Didn’t want anything heavy.
So, I rounded up a bunch of fresh produce from my fridge, and started washing and chopping vegetables that are staples in my kitchen.
Tossed it all in a pot with spring water, no-sodium tomato sauce, fresh-cut garlic, a heavy dose of no-salt herb mix, and fresh-ground pepper.
The beets – which took the longest to cook – went in first, along with celery.
Then came kale, asparagus, and mushrooms. Then watch these ingredients – almost all organic – simmer and steam.
Fill the plate.
Drizzle with extra virgin olive oil.
Filling, but not fattening.
A very happy meal.
© 2018 Two Sisters Writing and Publishing
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