Spring is in the air...
Having recently moved from a Northeastern American climate to a farther south, more temperate European climate, I am still surprised when I see flowers in full bloom and baby leaves peeping on the branches of trees in early-March! The days are growing warmer, yet there is still the cold bite of winter on the wind... Perfect weather for scrumptious and nutritious meals that also have a bit of comfort about them. But first I wanted to share just a few pictures I took today while walking through town, admiring the tell-tale signs that spring is in the air...
Okay now onto food stuffs!
Today was market day, so for tonight's dinner I decided to use as many locally sourced, organic ingredients as I could and boy did it work out well! I made, what you could call a Buddha Bowl of sorts... It was a melange of veggies over rice, with an accompanying protein but it was so delicious. I always know I've done good with my cooking when the hubby makes lots of "mmm....mmmm's" hehe
I apologize the picture isn't great, but this was so yummy I had to share it here! So what is in it? Okay local brocollini, asparagus, and spinach (steamed until tender) with boiled baby gold potatoes, which I boiled in salted water that I added a veggie bouillon cube to (added great flavor to the boiled potatoes!). Next I lightly scrambled a few local eggs. Put all of this on a bed of organic Basmati rice; cooked to perfection. I garnished with local green onions and parsley chopped and scattered on top of the dish. Seasoned with a little salt and pepper and booyah! Scrumptious food Heaven - sometimes the simplest things are the best!
While I am talking dinners in bowls I will share a quick snippet about the curry bowl I made the other night, which was also scrumptious!
This bowl consisted of sweet potatoes (chopped and steamed to soft texture), which I then added frozen peas and broccolini too and continued to steam until all were tender. Then I mixed and heated a bit of yellow curry paste with some rice milk. Served the veggies over Basmati rice and poured the curry sauce over the top. I garnished this with diced green onions and cherry tomatoes! It was oh so yummy and vegan/soy-free to boot!
Okay now onto food stuffs!
Today was market day, so for tonight's dinner I decided to use as many locally sourced, organic ingredients as I could and boy did it work out well! I made, what you could call a Buddha Bowl of sorts... It was a melange of veggies over rice, with an accompanying protein but it was so delicious. I always know I've done good with my cooking when the hubby makes lots of "mmm....mmmm's" hehe
While I am talking dinners in bowls I will share a quick snippet about the curry bowl I made the other night, which was also scrumptious!
This bowl consisted of sweet potatoes (chopped and steamed to soft texture), which I then added frozen peas and broccolini too and continued to steam until all were tender. Then I mixed and heated a bit of yellow curry paste with some rice milk. Served the veggies over Basmati rice and poured the curry sauce over the top. I garnished this with diced green onions and cherry tomatoes! It was oh so yummy and vegan/soy-free to boot!
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