I just love how my cooking habits change from season to season. Obviously cooking with seasonal ingredients plays an important role in selecting exactly what I make for dinner but how I cook it directly effects what is going on outside.
In the winter, I don’t mind standing at the stove for an hour or more to make a big comfort food meal. In the spring I start to get out of that comfort food zone realizing I can’t hide behind bulky sweaters much longer, so meals need to start lightening up. In the summer, it’s all about fresh vegetables and getting through the CSA box before the next pickup. I also don’t want to spend a long time cooking. Get in, get out, on the table and in my belly! Oh and the fall is basically an extension of the summer, trying to savor the last bits and pieces.
I can’t be the only one that cooks like this. Right?
The one constant that does remain the same though is the vegetables. I never make a meal without one, even if it’s just a simple salad to go along with my main course.
I love vegetables and I’ll eat them every way, except over cooked, however I love them more when I can simply toss a whole bunch of them raw into a dish and call it a day. As the rest of the meal cooks away, you chop up those vegetables and everything is ready to go by the time the chicken finishes cooking.
This is one of those dishes where your knife skills doesn’t matter, it’s not about how it looks but how it tastes. The crunchy zucchini, sweet tomatoes and tender marinated artichoke hearts will turn any vegetable hater into a lover.
As part of the #ChooseDreams initiative from American Family Insurance #WeekdaySupper is presenting you with healthy recipes for the next few weeks to help turn your family favorites and comfort foods into healthier versions. Just by adding some fresh vegetables into a family favorite meal will instantly add nutrition and make it delicious.
I encourage you to visit your farmers markets or start a garden, when you get hands on with your vegetables it becomes a lot more exciting!
For more great #WeekdaySupper recipes this week, be sure to check out the rest of the recipes below:
- Monday – Blueberry Chicken and Rice by Cindy’s Recipes and Writings
- Tuesday – Greek Chicken and Orzo Salad by The Girl In The Little Red Kitchen
- Wednesday – Sesame Salad with Edamame by Ruffles & Truffles
- Thursday – Portuguese Flank Steak by Family Foodie
- Friday – Pasta & Pea Sauce by The Foodie Army Wife