This week my box had beets, radishes, green beans, swiss chard, cilantro, fennel, a giant cucumber, the biggest green onion I’ve ever seen and tomatoes. Check out the video and hearty vegetarian and vegan dinner recipes below.
If you watch the video you will see exactly how huge the cucumber is. It’s bigger than one person can use in salads in a week. So, needless to say, I still have cucumber.
Most everything this week goes in a salad.
The beets, fennel and some baby carrots I got at the farmers market were roasted.
Green beans were done two ways, one with swiss chard.
3 Easy and Hearty Vegetarian and Vegan Dinner Recipes with Beets, Swiss Chard, Fennel, Green Beans and More
Roasted Beets and Carrots with Fennel
3 beets chopped
6 baby carrots, sliced into chunks about the same size as beets
1 fennel bulb, outer leaves removed, slice thin (about 1/2”)
Preheat oven to 400
Put vegetables on a baking sheet. Drizzle with olive oil and balsamic vinegar.
Season with salt and pepper.
Bake for 20 minutes.
Check after 10 minutes to see if you need to rotate your pan to get them to cook evenly.
You can do more veggies if you have a bigger baking sheet. I do my baking in my Cuisinart Convection/Toaster Oven so it’s a small pan.
Serve with quinoa or brown rice, a green side salad, and rustic whole grain bread.
Swiss Chard, Green Beans, and Baby Potatoes
1 lb bite size potatoes
8 oz green beans, broken in half
4 cups chopped swiss chard (can use other greens)
1 t dijon mustard
Juice of 1 lemon
1 T white wine vinegar
1 1/2 T olive or avocado oil
2 T chopped walnuts
Boil water in medium pan
Add potatoes to water and boil until fork tender, 5-10 minutes depending on size
Scoop out the potatoes into a bowl
Bring water back to boil
Put beans in boiling water for 5 minutes
Add beans to bowl
Add swiss chard to bowl
Mix mustard, lemon juice, oil, and vinegar into a dressing and drizzle over the bowl of vegetables.
Season with salt and pepper
Sprinkle walnuts over top and serve
Green Beans with Tarragon and Garlic
1 lb of green beans with ends pinched off (or as little as 1 serving of beans)
1 T of vegan butter
1/2 t powdered garlic
1/2 T chopped fresh tarragon or 1/2 t dried
Fill a medium pot half full of water and boil.
Once the water boils add the beans and boil for 5 minutes covered.
Drain the beans and add butter and garlic with stove off.
Stir. Cover until butter is melted.
Add tarragon, salt, and pepper to taste.
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