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.
Table of Contents
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.
Until next time, I’d love to hear your thoughts. Just comment on this post here or on Facebook.
If you would like private mentoring, go to the contact page above and tell me what you would like help with. As your mentor, I hold a bigger vision for you than you hold for yourself. When you have faith and a team that believes in you, it gives you courage. When you don’t have to do it all yourself, all things are possible for you. Commit today to go for your dream 100%.
With over 40 years in sales and marketing, along with 45 years studying human behavior, Lynn Pierce, “The Voice of an Ageless Life and Business,” mentors soul-based entrepreneurs to reach your own personal version of success and an ageless lifestyle. Tell Lynn what the life of your dreams looks like, and she’ll create the blueprints to get you there, along with the sales system to fund it. Author of, “Breakthrough to Success; 19 Keys to Mastering Every Area of Your Life”, Lynn Pierce’s personal growth and business acceleration systems help her clients get three times the results in half the time with one-tenth of the effort. Claim your free special report, “What Do You Stand For” here