I love chopping veggies. There’s just something calming about rhythmically peeling, chopping, slicing, and dicing that calms my spirit. And then adding herbs like fresh parsley, basil, and rosemary creates an intoxicating aroma that swirls around me like a magical spell. That is my happy place.
This is my last week of transition before we move into our new apartment next weekend. I’ve only seen pictures and video of the new place, and while the kitchen is supposed to be “NYC big”, which I’ve come to realize means that it actually has it’s own room, it looks like I’m going to need to get really creative with my storage and chopping space. I welcome any tips!
Here are a few tips that I’ve gathered so far:
1. Get a small trash can. Our huge Simple Human trashcan will be staying in storage.
2. Freeze your compost and bring it to the Farmer’s Market each weekend for disposal. (Great tip by The Daily Beast shared with me by my cousin.)
3. Find storage that hangs. Maybe something like this bookshelf pot rack?
4. Buy a rolling kitchen cart. I have my eye on this one because it has great chopping space.
While staying at my parents’ house last week, my stepmom and I decided to make a one-dish, all-veggie dinner. We had ideas about what sounded simple, healthy, and delicious on a hot summer night after working out, and we thought we’d try to create something. It was so good that I wanted to share it with you.
I had to laugh when my stepmom asked, “Do you ever cook the vegetables?” Ha! I actually couldn’t remember the last time I used a stove for more than boiling water for tea. While I love my raw foods, cooked veggies do have a homey taste and texture, and wonderful flavors and aromas are released with a little heat. So while I won’t be sharing this at Raw Foods Thursdays this week, this Summer Veggie Skillet will definitely be in the rotation this summer.
These veggies were chopped and sauteed in a skillet with olive oil and garlic. But I truly believe that the magic came from the fresh parsley and rosemary that grows just outside the kitchen window. Bliss.
You can make this meal in a very large skillet. I cooked ours in an electric skillet so I would have some extra room for stirring. You could always decrease the amount of veggies if you don’t have a skillet this large.
Summer Veggie Skillet
by Heather and Coleen
- 2 cloves of garlic, minced
- 1/2 c. diced onion
- 2-4 T olive oil
- 4 medium white potatoes, quartered and sliced in 1/2-inch pieces
- 4 sprigs of rosemary, removed from stems and chopped finely
- 1 c. grape tomatoes, halved
- 1 can quartered artichoke hearts, halved
- 2 c. baby bellas, sliced and chopped
- 2 medium zucchini, quartered and chopped in 1/2-inch pieces
- 1/2 c. chopped parsley
- 2 c. spinach, chopped
- Sea salt to taste
- Black pepper to taste
- *Optional – parmesan cheese, for non-vegans
1. In a large skillet on medium heat, saute garlic and onions in olive oil until the garlic is golden, about 5 minutes. Then add potatoes and rosemary and stir until coated. Add more olive oil if necessary. Cook and stir until potatoes begin to soften slightly, about 10 minutes.
2. Add tomatoes, artichoke hearts, mushrooms, zucchini, and parsley and cook for 10-20 minutes until veggies have reached desired tenderness. (I like my veggies al dente. Surprise, surprise.)
3. Stir in spinach until wilted and serve immediately.
4. Optional – Non-vegans, sprinkle parmesan cheese on top. My stepmom loved that addition!
- What are your favorite summer veggies?
- What veggie combinations do you make in a skillet?
- What tips do you have for working in a small kitchen?