Good morning lovelies!
It’s another HOT day in Boston; almost 90!
After I left you yesterday, I was a bottomless pit! I ended up snacking on carrots and some nf greek yogurt with fruit.
I picked up the Saladmobile from the auto shop and now the brakes work delightfully, but my wallet is broken. I may have to change this blog to “Your Kind of Low-Cost Gruel.”
When I arrived home, I had a message from my cousin asking me to go for a walk with her; I happily threw on my sneakers and joined her. We walked about 3 miles around the river and stopped for Iced Tea (me), Strawberry Smoothie (her).
Back home, I put together an Artichoke Feast! I had bought a container of Ocean Mist baby artichokes, although, I was not quite sure what to do with them. I didn’t know if you could eat them like a full-size artichoke or what. Turns out, you can’t. Baby artichokes really are just what I’ve always thought of as artichoke hearts. Who knew. I think Jamie Oliver needs to go through produce flash cards with me. A quick tutorial on Ocean Mist’s website and I was ready to go. They have great video instruction but for your viewing pleasure; here is my demonstration:
- Clean your artichokes thoroughly
- Peel off the outer dark green leaves. I found it easy to work counter-clockwise (ie peel to the right) to avoid getting pinched by the sharp leaves
- You should peel down to the light green/thin leaf layer
- Cut off the stem, and about a 1/2 inch from the top. Pull off any little dark leaves still attached to the base.
- You can leave them whole
- Or halve them
- While you’re preparing them; place them in a bowl of lemon juice and water to keep them from browning
- Then steam (or sautee or grill). Steam with 1 inch of water for 20 minutes, until fork-tender.
1 small zucchini, thinly sliced or spiralized (showoff)
4 green and black olives (pits removed)
3 sun dried tomatoes
2 mushrooms, thinly sliced
3 steamed baby artichokes
1 oz fresh mozzarella, chopped
1 tbs basil pesto (fresh or store-bought)
1 handful fresh basil leaves
1/2 oz parmesan cheese shaved
2 tbs of lemon zest
Simply sautee the zucchini, olives, tomatoes, mushrooms and artichokes in a lightly coated sautee pan. Once vegetables are soft; add the cheese and pesto, stir to combine (you may need to add 1 tbs of water or vegetable stock if the vegetables are sticking). Once coated, transfer to your serving plate, add fresh basil leaves, shaved parmesan cheese and lemon zest. Serves 1 hungry Salad. Note: this would be delicious served over pasta or in a wrap.
Check you later!