Sunday, June 23, 2013


Pick out a squash, or any stuffable vegetable, halve it, steam it, stuff and serve. 
Here I have a kaboucha squash, but you could use acorn, butternut, zucchini, summer squash or bell peppers or eggplant.  Steam your "bowl" until fork tender in 1" water (under 1/2 hr). Then fill each half with beans, whole grains, greens or any mixture that you create.  Here I filled one half with balsamic & wine steamed kale, onions, and mushrooms left over from last night's supper.  The other half, a mixture inspired by pantry basics--wine-sauted onions, peppers, celery, garlic, mushrooms, and a cup of leftover rice. Garnish with chopped fresh herbs and enjoy, bowl and all!

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