Last week I attended Today’s Dietitian Spring Symposium in Las Vegas with friends. They were picking me up on their way through town and stopped in for dinner. It was a great opportunity to clean out the fridge and use all the vegetables that my husband probably wouldn’t eat while I was gone. The intention of reducing food waste produced something really great and I need to document it because I can’t wait to make it again! I would also love to share it with you.
Each week I like to roast a variety of vegetables to add to egg scrambles for breakfast or to mix with lentils and potatoes for lunch (which means I also bake potatoes each week), among other things. The variety this week was purple cabbage, zucchini and yellow squash (just chopping, tossing with a bit of olive oil, salt and pepper and roasting at 400 degrees for 30 minutes or so) and I was able to use the remaining before leaving town. You can do whatever vegetables you like, even just sautéing, grilling or using frozen in it’s place. However, I would recommend making a habit of having deliciously roasted vegetables on hand to use in your meals! A little bit of prep work ahead of time makes meal assembly during the week a breeze.
I heart pasta. It’s both physically and psychologically satisfying. It’s also a great opportunity to add so many flavorful and nutrient dense foods to make an easy side dish or one pot meal. I hope you enjoy!
Emily Fonnesbeck RD, CD
*Nutritional yeast has a nutty, cheesy flavor. I added it because it was mixed with the chopped walnuts in my fridge as a coating I had used the week before for roasted vegetables. As you know, I was all about cleaning out the refrigerator. You could replace with some parmesan or just omit and it wouldn’t change the flavor much.