The Shop Tart doesn’t really know what that phrase means. Oh, wait, now she does. But she means it in a literal sense. This is one of those times of year when she eats a lot of salad. Actually, she always eats a lot of salad, but after a holiday, vegetables are more important than ever. The Shop Tart is trying to eat mountains of them every day. She starts with a quesadilla, made on a Sami’s Bakery flax and millet spinach lavash from Rosewood Market. Inside her quesadilla, she sprinkles Daiya vegan mozzarella and adds as many vegetables as it will hold. This morning, she used shredded carrots, City Roots Greens and a big scoop of collards and adzuki beans. Shop Tart Tip: Make a huge bowl of vegetables and greens at the beginning of the week and keep it in the fridge, using it as a side dish, salad topper or quesadilla filler all week long. Her latest recipe:
- Cook three cups (dry) adzuki beans however it is you usually cook beans. Adzuki beans look like tiny kidney beans and are chock full of protein, fiber and magnesium. Also, they act as a natural diuretic to help get rid of lingering holiday bloat.
- In a separate pot, heat a few splashes of olive oil and add several cloves of chopped garlic.
- Saute the garlic for a minute or so, then add a splash of water and about twenty handfuls of cut collards. Hate cutting collards? So do we. Rosewood Market had an enormous bag of them from Pelion the other day, cleaned and cut.
- Add a tablespoon each of ground cumin and coriander and 1/4 cup of tamari sauce.
- Stir everything together, turn the heat down, put a top on it and go take a shower. It should be just about done when you return. We like to leave the collards al dente, since they will likely be re-cooked in another dish later in the week.
- Full disclosure: This is a variation of a recipe found on one of the Shop Tart’s favorite sites, AllRecipes.com.
For lunch, more vegetables. The Shop Tart enjoyed one of her favorites yesterday, El Burrito’s salad with added black beans and City Roots greens. She asked for the cheese on the side, but ended up using it all, because they only use a tablespoon or two. She mixed the salad before taking this photo. It used to be prettier. You should eat all of the chips at the end, when they’ve been soaking in the delicious house-made vinaigrette.
That salad is so big, you may not be able to eat it all. True story. Every bite is perfection. El Burrito also has a white bean and green chile soup the Shop Tart wanted to try. She was hoping they would serve a family-size to-go portion. Alas, it could only be ordered individually and she was too lazy to take it home in separate containers. (Which, yes, is pretty darn lazy.) Maybe they should offer it in larger to-go containers. Or maybe she could bring her own and pay for as many servings as will fit in it. Seriously, that soups sounds a-flippin’-mazing, especially giving this ridiculous cold spell.
Lest you think the Shop Tart is getting too healthy, she had crackers — dipped alternately in Rosewood Market’s chicken salad and jalapeño pimento cheese — for dinner. Does it count that the crackers are lentil crackers? Lentils are legumes, which basically makes them vegetables. These are the crispiest, most delicious crackers in the world.
Where are you getting your vegetables? The Shop Tart will be restocking the fridge at the All-Local Farmers’ Market today, starting at 4 pm. And she’ll be consuming mountains of vegetables before she goes, since there’s a darn good chance she’ll be getting dinner from Scott Hall’s Bone-In Barbecue truck at the market. Do potato chips count as vegetables? Yes.
In today’s post…
- Rosewood Market, 2803 Rosewood Drive, 765-1083
- City Roots Farm, 1005 Airport Boulevard, 254-2302
- El Burrito, 934 Harden Street, 765-2188
- All-Local Farmers’ Market, 711 Whaley Street, 4 to 8 pm Wednesdays, 8 am to 12 pm Saturdays
Happy Shopping and don’t forget to tell them you read it on the Shop Tart!