Hallmark!
Today is Eat Your Vegetables Day which is an opportunity to do what your parents always told you to do, Eat your vegetables.
They were right! Vegetables are essential to living a long, healthy life. In recent days, there has been a rise in American families raising their own vegetables. The most popular crops are tomatoes, cucumbers, sweet peppers and beans.
To celebrate today, swap your favorite snack for fresh vegetables, or make a salad to enjoy. Simply enjoy eating vegetables today.
If you cannot see the bright side, polish the dull side
THOUGHT FOR TODAY
We should all be eating fruits and vegetables as if our lives depend on it - because they do.
Micheal Gregor
The growing season has started here but none of the fresh food stands have opened up yet, I really love summer because these fresh vegetables are readily available. I visit the farmers markets nearby to get mine. Fresh is always better than what it is when I get them from the grocery store. They are much tastier! I can make a meal of nothing but fresh vegetables in the summer!
The pictures today are from past years trips to the road side stands. I can hardly wait until I can enjoy a fresh tomato again.
It is also my day to cook up something new for dinner for the weekend. On the menu for today is:
Summer Chicken Parmesan
Makes 4 servings
1 oz. flour
1 egg, lightly beaten
2/3 cup breadcrumbs
4 chicken breast cutlets
1/2 tsp freshly ground black pepper
2 Tbsp. olive oil, divided
Cooking spray
3/4 cup mozzarella cheese, shredded
1 1/2 cups chopped zucchini
1 1/2 cup cherry tomatoes, halved
2 cloves garlic, thinly sliced
3/4 cup chopped fresh basil
Preheat broiler with oven rack in middle position. Place flour, egg and breadcrumbs in separate dishes. Sprinkle chicken with 1/2 tsp pepper. Dredge chicken in flour, dip in egg and dredge in breadcrumbs.
Heat 1 1/2 tsp oil in a skillet over medium high heat. Add 2 cutlets, cook one minute on each side. Place on baking sheet coated with cooking spray. Repeat procedure with 1 1/2 tsps. of remaining oil and remaining cutlets.
Top cutlets with cheese, broil 1 1/2 minutes. Heat remaining oil in skillet. Add zucchini; saute 1 minute. Add tomatoes and garlic, Saute. 4 minutes. Serve with chicken and top with basil.
So you see, I will have some vegetables today. I didn’t have cutlets, so I cut up some chicken breasts to make do. 1 large chicken breast will make 3 cutlets.This will make plenty for 2 meals plus a couple leftover.
We are to be sunny and warm today, in the mid 70’s. Tomorrow will be warmer yet, reaching the 80’s.
I hope you all have a SUPER Saturday!
COUNTING MY BLESSINGS
There is nothing that is comparable to it, as satisfactory or as thrilling, as gathering the vegetables one has grown.
Alice B. Toklas
Counting at least 3 things every day that I'm thankful for. There is truly is always something to be thankful for.
11,398. for fresh vegetables which will soon be ready
11,399. for farm markets close by
11,400. for sunshine making the garden grow, we’ve had enough rain for now.
4 comments:
Vegetables help you to live longer and healthier!
Only the other day I was telling Tom I want to learn more about preparing fresh veggies with different herbs and spices. The only kind I had growing up came out of a can, but we're fortunate to have a nearby farmer's market start up again each Tuesday morning.
Meanwhile back at the ranch ... I'm going to Publix in a little while for one of their rotisserie chickens to put in the instant pot with all sorts of peppers, onion, mushrooms and whatever else strikes my fancy. Happy Saturday!
"God's glory never fades."
🩵🩵
WE celebrated with a Veggie Pizza at a local pizzeria. It was very good. Our best veggie adventure was in Amish Country one year with the BEST corn for 25 cents an ear. We nearly foundered ourselves on Corn on the Cob.
A little worn here
Sherry & jack, but like to stop by your place. SWEET
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