We all know we need to eat more veggies in the pursuance of optimal health.
The team at Jackson Hall makes eating more veggies easy and delicious, as many offerings are full of plants and phytonutrient rich ingredients.
But, what about adding more veggies to your home cooking regimen? How do you buy and cook veggies in a healthful & tasty way, without spending a fortune and a ton of time and energy?
Hungry Harvest makes getting your veggies easy-peasy with boxes of mixed produce that get automatically delivered to you weekly or bi-weekly, year round. Choose your size, product type, and frequency.
Hungry Harvest is a vegetable delivery service AND a movement! This sustainable company is on a mission to reduce the waste of food in our country by helping you eat more fruits and veggies. Not only do they contribute to saving these produce items, their movement also fights for hunger and for our environment.
Did you know that in this country, 20% of us live in food insecurity without reliable access to enough affordable, nutritious food? Hungry Harvest believes nutritious food is a right, not a privilege. Every Harvest that is delivered closes gaps in food access by supporting our reduced-cost Produce in a SNAP Markets & donations to local hunger-solving organizations.
Every first Wednesday of the month, our own Chef Julie Frans and Hungry Harvest team up and dive into a weekly harvest box, discussing and demonstrating ways to cook veggies at home in a fast, fresh and flavorful way.
Check out this week’s recipe, below. It only took less than 45 minutes to prep, cook, and serve. Try it at home! (Items in bold came straight from the Hungry Harvest box this week!) Congrats to “Catherine,” our lucky winner that got to take home the Hungry Harvest box of organic veggies.
Hearty Veg Stew of Butternut Squash, Portabello Mushroom, Zucchini Squash, Cabbage, Brown Rice, and Fresh Herbs
Yield : About 8
1 butternut squash, peeled and sliced
3 zucchini, diced
1 large onion, diced
6 garlic cloves, chopped and smashed
½ head cabbage, cut into small pieces
3 portobello mushrooms, black part scrapped out and diced
1 c olive oil
1 qt vegetable stock
2 c water
1 qt water reserved
½ c parsley, chopped
1 T salt
½ T dried thyme leaves
½ T brown fennel
½ T granulated garlic
1 qt brown rice, cooked
Heat large saucepan. Add olive oil, butternut squash, onion, garlic, and thyme leaves. Cook on high for 2 minutes, stirring often. Add water and allow to cook on medium for 10 minutes. Add zucchini, mushrooms, cabbage, brown fennel, granulated garlic, salt. Combine everything by stirring. While stirring, add vegetable stock and water reserved. Keep on high until broiling then reduce to medium. Cook for 15 minutes or vegetables soft. Add brown rice and parsley. Stir and taste, adjust seasoning.
Salad of Tomato, Cucumber, Grapefruit, Fresh Herbs
Yield: about 8
2 cucumbers peeled, seeded, & diced
Grape tomatoes, sliced
2 grapefruits, peeled & chopped
A few leaves from several sprigs of mint, basil, & dill, all roughly chopped
¼ – ½ c extra virgin olive oil
¼ cup vinegar of choice
Pinch of salt
Pinch of granulated garlic
Mix well & serve
Sauteed Barlett Pears with Butter, Cinnamon, Maple Syrup
Yield: About 8
4 pears, diced
2 T butter
2 tsp pumpkin pie spice
½ cup maple syrup
Pinch of salt
Melt butter in skillet. Add pears. Sauté for 5 minutes. Add spices and maple syrup, coated well. Simmer for a few minutes, until soft. Add salt. Recommended to serve with vanilla ice cream or yogurt.