KitchenRecipes

From garden to table: get that rainbow on your plate!

Looking for a quick, colorful and easy weeknight dinner recipe?

Try this one, with just two main ingredients. It gives you a boost of vitamins, while adding a rainbow of color to your plate.

Enjoy!

Ingredients (for 2 people)

  • 2 large leeks
  • 1 lb of beetroot greens (chop off and save the stems for garnishing)
  • 2 tbsp of EVOO
  • A pinch of salt
  • A pinch of curry, nutmeg and dry yellow mustard grains (optional)

Prep time

5 minutes

Cooking time

5 minutes

Total time

10 minutes

Method

  • Chop leeks – including the green part – and beetroot greens (leave their purple stems on the side for garnishing).
  • Add olive oil to a coated pan and heat on a high flame for 1 minute.
  • Add the chopped vegetables, salt and spices to the pan and sauté on high heat for 5 minutes, mixing with a wooden spoon every now and then.
  • Remove the vegetables from the pan and set aside to cool off in two bowls, about 5 minutes.
  • Once cooled off, top vegetables with chia seeds and sprouts of choice.  Garnish with a few chopped, raw beetroot stems to add color and crunchiness.
  • Enjoy with a glass of white wine (Pinot Grigio rocks with this!) and a slice of gluten-free bread.

Of special notice

  • Make sure you wash the leeks very thoroughly – especially the green stalks, where soil tends to gets stuck.

Tips

  1. While you wait for the veggie mix to cool off, wash your pan and utensils so you won’t have to worry about it after dinner.
  2. You can “upcycle” this recipe by:
  • using the veggie mix as a bruschetta (toasted bread) topper: great for when you want an easy-breezy, but delicious, appetizer;
  • mixing the veggies, once at room temperature, with a huge lettuce salad and some lemon juice: a quick and healthy lunch treat;
  • using the veggie mix as a filler for scrumptious vegan crepes.
Michelle Calcatelli

Michelle Calcatelli

Planter-in-Chief
Hi there! My name is Michelle. I'm an American living in Italy, mom of two girls, a lover of travel, music and good food shared with loved ones. I am a freelance grant writer and a former agricultural development practitioner, having worked mostly in rural Africa for 18 years. I look forward to creating a space here - with your help - where we can exchange dreams, ideas and kindness to start shaping a better tomorrow.

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