I have a confession. I am in love with veggies!
Every Thursday and Saturday there is a farmers' market in my town until the end of September. I truly feel like I am in heaven. Since I started my journey to wellness, veggies have become my best friends. I am in love with veggies! Yes, I said it. I know, it may sound strange, but I love my veggies for many reasons – but especially because they are low in calories and packed with vitamins, minerals, antioxidants, phytochemicals and they taste great.
I went to the farmers' market on Saturday and felt like a little kid in a toy store. I grabbed 2 baskets and filled them with zucchini, mini-Italian eggplants, yellow tomatoes, okra, multicolored frying peppers, string beans, scallions and corn on the cob. My husband went over to the fruit section and bought white peaches, nectarines, plums, cantaloupe and watermelon. They also had some fresh basil plants and, of course, I bought 2 of them. I use basil in almost everything that I cook and in my salads. I love the smell and its gives tomato sauce such a great taste. When I cook a pot of tomato sauce it reminds me of Sunday mornings when I was a child. My mother would put a pot of tomato sauce (we called it gravy) on the stove and my aunts and uncles would come over for a traditional Italian dinner.
When I arrived home from the market I didn’t know what to do at first, and I was overwhelmed by all of this fresh produce. I sat down, took a deep breath, and did what I usually do on a Saturday. I planned my daily menu – but this week it will be filled with fresh veggies. Awesome!
My favorite summertime soup is my own creation called Creamy Veggie Soup. Check out the recipe below!
Creamy Veggie Soup
(Minestra di verdura cremosa)
This is a very low-calorie soup that is filled with tons of vitamins.
Serving size: 1 cup
8 cups chicken/vegetable broth
4 zucchini, peeled and cut in chunks
4 Italian eggplant, peeled and cut in chunks
4 yellow tomatoes, leave whole
4 scallions, chopped finely
4 sprigs of chopped parsley
4 large basil leaves
6 cloves of garlic, chopped finely
Sauté the garlic in a pan with the olive oil until browned. Place all ingredients in a large pot. When zucchini, eggplant and tomatoes are soft, place those veggies, a few pieces at a time in the blender. After all the veggies are blended, add it back to the broth and cook for 1 hour on low.
Since I started my journey to wellness, I have learned how to eat healthy foods, so being in love with veggies isn’t so strange. I have learned how to feed my body with all good foods and my body loves it.
Enjoy your week and please keep in touch with me at Riare43a@aol.com.
Sunday and Wednesday: Whole grain pasta with sautéed veggies
Tuesday and Thursday: Baked salmon with fresh string beans
Monday and Friday: Grilled chicken with salsa sauce and corn on the cob
Saturday: Ground turkey and eggplant skillet