Last year I started getting a weekly delivery of vegetables from a local organic farm. Each week is a mixed box of whatever is ready to eat.
Each week comes with the challenge of what to make with all those vegetables.
I am constantly making new vegan and vegetarian main dishes, sometimes with ingredients I had never even thought about cooking with before that come from my weekly organic delivery box.
This year I’m sharing my weekly organic vegetable recipes with you. Each week I’ll do an unboxing video to show you what we have. Then I’ll share the recipes I use to make vegan or vegetarian main dishes.
There is definitely a difference in the flavor of organic veggies that just came out of the ground and what you get at the grocery store.
Eating this way will give you a good start on your healthy ageless body.
Table of Contents
This week’s organic vegetables:
Green onions, carrots, tomatoes, beets with greens, super greens mix, mustard greens, green beans, corn.
Vegetarian Main Dish Recipes:
When you click on the link, you’ll see the full recipe. If you’re vegan, leave out the cheese. If you don’t like parmesan, goat cheese is a great choice, or just use what you like.
I couldn’t find any white balsamic here in Cabo, so I Googled substitutes and used rice wine in the vinaigrette.
This tasted good and it’s a great way to eat your beets if they aren’t one of your favorite foods. I don’t like the fact that the whole dish was colored red from the beets. To fix this, next time I would roast the beets first and add them in at the end. That would make it a better-looking dish.
I made this in my Instant Pot rather than the way it says in the recipe.
Instant Pot version
Sautee the onion and beets in butter for 2-3 minutes. Then turn off the Instant Pot.
Add other ingredients to the pot except for mustard greens and goat cheese.
Set it to 7 minutes on high pressure. Use quick release after it’s done.
Stir in the chopped mustard greens and goat cheese.
If you’re ready to have an ageless body, to get started click here!
Instant Pot Corn on the Cob with Cajun Spices
Cut the corn in half. Place the corn on the trivet in the pot and add 1 cup water.
Lock the lid with pressure valve sealed.
Cook on high pressure for 2 minutes.
Turn valve for quick release and once pressure is released open the lid and remove the trivet with the corn.
Drain the water and put the pot back.
Set to saute for 3 minutes.
Put 2 tablespoons of butter in the pot. When it is melted, add 1 teaspoon (or to taste) of your favorite Cajun or blackening spices.
Put the corn back in the pot and stir around with a spoon to coat the corn with the butter sauce.
Use tongs to remove the corn to a plate.
Squeeze lime juice over the corn, add salt and pepper and serve.
Beets at Breakfast
Beets and beet greens can be used in a smoothie.
A beet, cucumber, 1/2 apple and 3 medium carrots were juiced together for a breakfast juice. This is 1 serving.
From now on I will take photos of my dishes, I promise!
Until next time, I’d love to hear your thoughts. Just comment on this post here or on Facebook.
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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