Welcome to Wednesday! As WIAW winds down for the month, I wanted to finish up the April challenge with sharing some of my favorite veggies from this week.
So without further ado…
Artichokes are still totally in season and readily available at every farmer’s market I’ve scoped out in the past month (usually at grocery stores too!). I have developed a new love for the baby artichokes, but will happily take the full grown version any day! I’ve also been experimenting with new ways to prepare them-one of my favorites is on the grill! Granted, I pretty much think putting anything on the grill makes it better, but it is definitely true with artichokes!
Speaking of the grill…check out this amazing BBQ’d corn. This may have been the best corn I’ve ever had and I don’t think I’ll ever cook it another way again! The secret?? First grill the corn in the husk! It steams the corn first, then you remove the husk to get the grill marks (and flavor!) on the corn. SO. GOOD. Gotta give credit to my charcoal grillin’ hubby on this one-one of the best parts of grilling is I don’t have to do the work!
Veggies don’t just have to be on the side! This is a super flavorful veggie “salsa” I made to top off some grilled (sensing a pattern??) seafood. Tomatoes, garlic, onion, parsley, lemon, olive oil, and s&p. Fresh, light, packed with tons of flavors. Seriously easy and delicious way to up your veggie count for the meal!
For some reason that I can’t explain, I had the urge to roast a turkey. Kinda weird in the end of April, right? Well, I don’t care because it was delicious! One of my all time favorite meals is a freshly roasted turkey sandwich. Wheat bread. Salt and pepper. Tiny bit of mayo. Perfection. So, to vegify my meal I roasted some sweet potato chips. Now, I would never try to convince you that potato chips can be counted as a veggie, but these sweet potato chips definitely can be!
Delicious AND nutritious!
Happy Wednesday everyone!