I'd also like to share two other recipes with you today, Taste of Home's Vegetarian Moroccan Stew and my TexMex Quiche.
2 cups beet greens, washed and coarsely chopped
1/2 small onion, sliced
1 clove garlic, minced
1 teaspoon Simply Organic all purpose seasoning
1 teaspoon sugar
Heat olive oil in skillet over medium heat. Add onions, garlic, all purpose seasoning and sugar. Saute until onions become translucent. Add chopped beet greens. Stir until greens are wilted.
Serves 2, recipe doubles and triples well.
Taste of Home's Vegetarian Moroccan Stew
2 cups cauliflowerets
3 medium carrots, julienned
1 medium onion, quartered and thinly sliced
2 tablespoons olive oil
1 cup sliced zucchini
1/2 cup water
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1 15 oz. can garbanzo beans, drained & rinsed
1 14 oz. can diced tomatoes, undrained
Hot cooked rice, optional
Saute cauliflower, carrots and onion in olive oil for about 10 minutes. Add the zucchini, water, cumin, salt, coriander, cinnamon, cayenne and pepper. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in garbanzo beans and tomatoes; continue to simmer 10-15 minutes. Serve over rice if desired. Serves 6, recipe doubles well. (note: This recipe can also be made in the crock pot: Combine all ingredients, omitting olive oil, in a crock pot. Cook on low 4 - 5 hours).