Dish of the Four Seasons - We had this for dinner tonight and it was so good I just had to share. The premise of this dish is to use whatever vegetables are in season and readily available to you.
Basically, you fill your crockpot half way with sliced onion and whatever other vegetables are in season or look good. Add canned beans and seasoning, and top with tomatoes. Cook on low all day.
Serve over pasta, rice, grilled portobello mushrooms, thick slices of grilled or broiled bread rubbed with fresh garlic, grilled or roasted chicken breast, etc. What you serve it with is just as versatile was what you put in it.
Today I used zucchini, yellow squash, onion, frozen spinach (defrost and squeeze all of the water out,) garbanzo beans, a few cloves of garlic, and 3 28 oz. cans whole tomatoes. I served it over rigatoni, along side a salad of baby spring mix and veggies and crostini made with whole grain baguette. It was gooooood!
1 comment:
This sounds like a great dish to add to the 'quick, dirty, and delicious' repertoire.
Happy Holidays! I really enjoy your blog.
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