Celebrate National Fresh Veggies Day in Tasty Style

shopping-farmers-market_300Did you know that June 17th is National Fresh Veggies Day? The idea behind the celebration is that everyone head down to their local grocery store – or better still organic farmer’s market – and then prepare vegetarian dishes that celebrate some of the wonderful produce that is available while eating a little healthier for the day.

That does not have to mean that you eat a salad for breakfast lunch and dinner though, and your menu for the day certainly does not have to be boring. So take out you best cutting board, sharpen your knives and try out one or two of these tasty recipes that make the most of all those lovely fresh veggies.

Summer Veggie Frittata

1006p232-summer-vegetable-frittata-lThis delicious breakfast dish is a great way to kick off National Fresh Veggies Day in very tasty style.





1 1/2 tablespoons olive oil
1 cup diced zucchini
1/2 cup chopped red bell pepper
1/3 cup chopped onion
1 tablespoon chopped fresh thyme
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
2 garlic cloves, minced
1/2 cup chopped seeded tomato
9 large eggs

Add olive oil to a 10 inch broiler safe skillet and heat gently over a medium flame. Stir in zucchini, bell pepper, onion, thyme, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and garlic. Cover and allow to cook for five to seven minutes or until all of the veggies are tender. Add tomato and cook for two minutes more uncovered or until most of the liquid is evaporated.

In a medium bowl, beat eggs, together with salt and pepper. Pour eggs over vegetables, stirring gently and allowing to cook, over a lowered heat for about 15 minutes or until the eggs are almost set in the center. In the meantime, preheat the broiler to a medium heat.
Once the eggs are ready, transfer pan to broiler and cook for two to three minutes before inverting pan and slicing frittata to serve.

Tempeh Greek Salad Wraps

1106p195-tempeh-greek-wraps-lThese delicious salad wraps have a bold Mediterranean flavor and served up with a side of pita chips, they just may become your new summertime lunchtime go to.





2 tablespoons olive oil, divided
1 (8-ounce) package organic tempeh, cut into 24 pieces
1 cup water
3 tablespoons lemon juice, divided
2 tablespoons plain low-fat yogurt
1 1/2 teaspoons dried Italian seasoning, divided
1 teaspoon grated lemon rind
1/2 teaspoon paprika
1/4 teaspoon salt
1 garlic clove, minced
2 cups bagged baby spinach
1 cup shredded romaine lettuce
2/3 cup sliced cherry tomato
2/3 cup sliced English cucumber
1/4 cup (1 ounce) crumbled feta cheese
1/4 teaspoon freshly ground black pepper
4 (8-inch) whole-wheat tortillas

Add one tablespoon of oil to a medium sized skillet and heat it up for a minute or so over a medium heat. Sauté tempeh until it is lightly browned. Stir in one cup of water and two tablespoons of the lemon juice, reduce the heat and leave to simmer for about ten minutes.

In the meantime, in a small mixing bowl, combine together 2 tablespoons yogurt, 1/2 teaspoon Italian seasoning , lemon rind, salt, paprika and garlic. In a separate bowl, combine spinach with all of the remaining ingredients with the exception of the tortillas.

The tortillas should now be warmed to taste. Add 2 teaspoons yogurt mixture over each tortilla and then top with 3/4 cup of the spinach mixture and then finally add five or six pieces of tempeh. Roll and serve.

Summer Veggie Baked Ziti

1107p60-baked-ziti-and-summer-veggies-lThis is a hearty dish that will round off your no meat day perfectly.






4 ounces uncooked ziti
1 tablespoon olive oil
2 cups chopped yellow squash
1 cup chopped zucchini
1/2 cup chopped onion
2 cups chopped tomato
2 garlic cloves, minced
1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
2 tablespoons chopped fresh basil
2 teaspoons chopped fresh oregano
3/4 teaspoon salt, divided
1/8 teaspoon crushed red pepper
1/4 cup (2 ounces) part-skim ricotta cheese
1 large egg, lightly beaten
Cooking spray

Cook pasta according to instructions, rinse, drain and set aside. Preheat oven to 400°.

In a medium skillet, heat oil and then add squash, zucchini, and onion and cook for three minutes. Stir in tomato and garlic and saute for three minutes more. Remove from heat. Stir in pasta, 1/2 cup mozzarella, herbs, 1/2 teaspoon salt, and pepper.

In a separate bowl combine ricotta, remaining salt, and egg. Add to veggies and pasta and then transfer the finished mixture to a baking dish. Bake for fifteen minutes or until the top of the dish is golden brown.

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