The Abundance of the Autumn Harvest!

I try to keep basic vegetables stocked in refrigerator as much as possible. Leek and cabbage are so nutritious especially for skin and nails. You can chop a small amount in a dish without anyone really knowing. This way you are still reaping the benefits of these nutritious vegetables. My father always said that if your plate was colorful it had to be healthy!

Vegetable Medley Greek Style: Tourlou

The variations for this dish are endless. In Greece, oregano or dill is used to season this meal and always with loads of lemon juice!

End of Summer Vegetable Medley

This is the first morning here in South Carolina where I've needed to wear a sweater. To me this marks the end of summer. Summer drags on down here with 80 degree days but cooler evenings. Vegetables are still in abundance and I wanted to share my last summer meal with you. Basically it is a "One-Pot-Wonder" except in a pan. You just chop vegetables of your choice into the pan, add water, season, and drizzle with olive oil and lemon. This time I made a daring change to my typical zucchini, potato, red pepper, tomato and carrot medley and added cabbage. It was an interesting twist that added beautiful color and flavor. I also chop parley and dill along with my basic onions and garlic. Mix well with olive oil. Add water, salt and pepper. Sometimes I even add Swiss chard to this recipe. Bake at 350 for about an hour. It's very simple yet abundantly nutritious.