July is more than half over and the end of summer is on the horizon, but it’s not over yet! We’re still in the season of picnics, outdoor grilling, and food on the go. I’ve got some great ideas for incorporating fresh veggies into traditional summer favorites! After all, that’s what The Tasty vegeTable recipes are all about – delicious dishes made more nutritious. Recipes here don’t highlight vegetables, instead, they infuse and incorporate them in ways that become almost invisible to taste while keeping the good-for-you. – Heidi Herman PS – if you’d like to come to one of my events, see my Calendar.
My next event is in Minot North Dakota at Norsk Høstfest September 27 – 30th. It’s one of the largest Scandinavian annual events in the US. What’s available there? Their website describes it best – “The festival features world-class entertainment, authentic Scandinavian cuisine, Scandinavian culture on display and handcrafted Norsk merchandise.” Sounds like fun!
|Do you secretly turn up your nose at veggies? Eat them because they’re good for you and not because you like them? You’re not alone! Keep reading and I’ll give you some great ideas.
July is National Lasagna Awareness Month AND National Baked Beans Month – Both are great for adding a little veggie nutrition.
|Lasagna and baked beans – two dishes that are perfect for the addition of healthy, nutritious vegetables in ways that won’t alter the yummy tastiness. The adds are chopped, diced, julienned, or pureed so they blend easily.|
It’s Lasagna Awareness Month and National Baked Beans Month but July is also when we celebrate National Mac & Cheese Day (July 14th), National Sprout Day (July 23rd), and Culinarians Day (July 25th).
All that just means that any day we can find inspiration to add a little veggie nutrition to our favorite dishes. This month, I’m sharing recipes for pasta sauce (great for spaghetti or lasagna) and secretly-veggie baked beans. Here’s your monthly collection of info, easy tips, and tasty recipes!
| Photo Image by Freepic
1/2 pound ground beef
2 Tablespoons ketchup
1 Tablespoon mustard
1 tablespoon chopped onion
1/2 cup finely chopped fresh spinach
Salt and pepper to taste
1 12-oz tube refrigerated biscuits
6 ounces shredded cheddar cheese
1. Preheat oven to 400°.
2. In a large skillet, cook beef, onion, salt and pepper over medium heat until meat is no longer pink.Drain any fat, then return to medium heat. Add chopped spinach and cook until wilted, about 2-3 minutes. Remove from heat.
3. Add ketchup and mustard, stirring to mix.Place two biscuits overlapping on a floured surface; roll out into a 5-in. oval.
4. Place about 1/4 cup of meat mixture on one side and cover with cheese.Fold dough over filling; press edges with a fork to seal.
5. Place on greased baking sheet. Prick top lightly with fork to release steam when baking. Repeat with remaining biscuits, meat mixture and cheese.
6. Bake 10 minutes or until golden brown.
|Easy Vegetable Infusion Ideas|
We acknowledge July 14th as National Mac & Cheese Day, so what better way to celebrate than a half-a-dozen ways to add some healthy veggies to a classic favorite?
Try one of these ideas to add to your next Mac & Cheese dish:
|Learn More about Veggie Benefits – Great Articles to Read|
|How do you best choose and store cauliflower? https://www.oregonlive.com/cooking/2014/05/9_tips_for_buying…
What is the best way to cook vegetables to keep the most nutrition? https://ucfhealth.com/health-tips/three-of-the-healthiest-wa…
Leafy Greens are one of 8 things you can eat to increase happiness! https://fortune.com/well/2022/11/08/foods-that-boost-happine…
Studies show Veggies can give you a mental boost https://www.washingtonpost.com/wellness/2023/05/23/vegetable…