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How Many Veggies Can You Fit in a Single Meal?

July 2, 2008

This was Monday night’s dinner, finally! It included leftover salad from our weekend barbecue (lettuce mix, raw zucchini, shredded carrots, and grape tomatoes). Sharon inspired me to bother to grate the carrots; she was doing so when I stopped by the other day and it looked so pretty. I wouldn’t risk bloodied knuckles on a regular basis, but it was nice to do for company.

Then I caramelized a whole onion, diced, in a bit of olive oil. A whole bunch of broccoli rabe, also diced, went into the pan once the onions were soft. I covered the skillet and let the broccoli rabe wilt down for about 5 minutes, then added a chopped tomato and a bit of salt. I whisked four eggs together, poured them into the pan, and stirred the whole thing together until the eggs set. I served it all with some challah rolls I picked up from the store, and then watermelon for dessert.

This was an easy, rustic meal that was perfect after an afternoon at the pool. All in all, there were seven different vegetables in this meal, if you include the two different types of tomatoes. Very healthy, great for using up farm share vegetables, and delicious: a perfect summer dinner in my book.

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