I've been busy writing and when I'm not writing, I'm in the garden, trying to arrange more plants for the hummingbirds. Who doesn't want more hummingbirds around?
Sure they like the feeders, but I'm sure they prefer fresh flowers blooming. In fact, I saw one hummingbird checking out our hanging baskets, like she was sizing up the possibilities.
Anyway, I'm trying to think up easy and budget worthy recipes. I peruse delis and salad bars to see what they've got, then I go home and make my own. Seriously, some of the delis are up to $8.99 for things like pickled beets. Take out food is clearly a budget breaker.
One way to save money each week is to use the entire vegetable. Carrot tops are still a bit of a stretch for me. I guess I just haven't found a decent recipe for them yet, but broccoli stems--I see broccoli slaw made with grated stems in mainstream delis now.
Baby carrots are in at the market but for grating, get a bigger carrot. Save the baby carrots for the grill or roast them. That's a recipe for another time.
Surprisingly these big carrots can be just as sweet or even sweeter than the tiniest baby carrots.
I can't hide these from my Cooking Assistant. He loves them.
I can't keep him away from the broccoli either. What can I say, he's a veggie fanatic and he's living in the right house for his obsession.
With this broccoli slaw recipe, I don't even have to look for just the crowns anymore.
3 cups shredded broccoli stems (about 4 or 5 big stems)
1 cup shredded carrots
1/4 cup finely sliced green onons
2 tablespoons raspberry vinegar
2 tablespoons garlic aioli spread (or dairy-free mayonnaise)
1 to 2 cloves garlic, pressed
2 teaspoons chopped Mama Lil's peppers or 1/4 teaspoon white pepper
1 teaspoon Dijon mustard
1 teaspoon honey
1/4 cup raisins or currants
Sea salt to taste