Garden vegetable medley

Garden vegetable medley

A couple of months ago, I got an email from a reader named Donald Meissen. Donald is the Community Outreach Coordinator at the Harvey Kornblum Jewish cooking Pantry in St. Louis, Missouri. He had an interesting request– the pantry needed help developing some affordable, simple, meat-free recipe for their clients.

garden vegetable medley

One of the troubling aspects of our business is that some customers don’t really know how to cook. Recently, I suggested that we take rice and beans more seriously teach people how to make various dishes with rice and beans, which constitute a complete protein. Put in a vegetable, and you are complete.

This challenge was right up my passage! I eat a mixture of rice, beans, and vegetables for lunch almost all day. I only eat meat intermittently, when my body craves it. At suppertime, I prefer to eat a strong, low calorie vegetarian meal– I find it energizing and accurately what I need to get a hold me through the day. So when Donald e-mail me his request, I knew I could help.

garden vegetable medley

Before I started working on a formula, I read up on the institute. It’s quite a place! establish in 1991, The Harvey Kornblum Jewish cooking Pantry serves clients of all faiths and backgrounds living in the Greater St. Louis area.

After learning about the good job that the pantry does, I wanted this formula to be more special. I used easy, affordable ingredients that are widely obtainable at any grocery store. I made sure that it’s a quick-cooking dish that can go as of stove to table in 30 minutes or less, and I kept the cook steps short and easy. The flavorful, clean ingredients combine to create a delicious one-skillet meal that can feed relatives of six for less than $15. It’s a complete entree with protein, healthy crabs, fiber, and vitamins– a terrific opportunity for Meatless Mondays. I think some of you carnivores out there might actually like this one. I am putting it into my regular rotary motion!

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