HeaVy on the Veg!

My first experience with a mason jar salad was at a friend’s house as she hosted a salad party and we all brought an ingredient and got to take home 4 different jars of salad. It was a blast and now I want to host one.

You always have to put the dressing on the bottom then crunchy vegetables. Cheese and avocado must go on top of the lettuce. These steps are very important.

Use a large mason jar so you can add a good bit of lettuce and leave room up top so you can shake it. I have made so many variations of these as I use to eat them at my office or in my car, as I traveled a lot at my old job.

I made my mom and I these and we ate them in a gazebo amongst roses at The Hershey Gardens this week and it was awesome.

Dressing- mix ranch with salsa

Crunchy vegetables- diced tomatoes and peppers

Starch- corn, black beans and roasted sweet potatoes

Butter lettuce and scallions

Shredded cheddar

PS I would have used avocado if I had one.

Shake when ready to eat. Will last in frig up to 3 days. I like to eat after one or two.

This one is a little labor intensive but so worth it. A great way to use up a ton a vegetables, have a super healthy meal, and most importantly enjoy every bite.

To be honest I don’t love kale. I can’t stand kale chips and I don’t love it in smoothies. I get a lot of it in my vegetable share so I’ve had to get creative. I enjoy it most when it’s mixed with a ton of other ingredients. Like I’ve done here and in my Sausage and Kale Breakfast Casserole.

Ingredients- Serves 4

1 Large Sweet Potato, peeled, diced

5 ozGrape Tomatoes, halved

1 teaspoon of dried Thyme

EVOO to taste

1/2 tspSalt and Pepper

15 ozCanned Chickpeas

1 tsp Paprika

1 box of Couscous

1 1/2 cupsVegetable Stock

1 bunch of dinosaur or regular kale- chopped

1 Lemon

2 stalks of scallions- sliced

2/3 cup crumbled feta Cheese

Pesto- preferably homemade

Directions

Preheat oven to 425

Place sweet potatoes on a lined baking sheet- drizzle with evoo, S&P, and thyme. Place rinsed chick peas on a lined baking sheet- drizzle with evoo, S&P and paprika. Place potatoes on rack in the middle and chickpeas up top. Cook for 10 minutes.

Remove both pans. Toss the tomatoes with the potatoes and toss the chick peas. Add both pans back into the oven and cook for 8 more minutes.

Meanwhile cook couscous according to box and use stock in place of water.

Placed chopped kale in a bowl. Drizzle with evoo, juice of half a lemon and salt. Massage the kale and let sit for a few minutes. Then add to a large skillet and sauté just a minute or two. Don’t not over cook as you want it to keep its color.

Mix all the vegetables with the couscous. Top with scallions, feta, lemon juice, and a dollop of pesto.

For my second HeaVy on the Veg recommendation I’m going with the Santorini Bread from Gilligan’s. My youngest son loves it here and made it his pick, after his soccer game. I was very pleased and the presentation was on point.

Please, please, please continue to support local restaurants. If you are not comfortable going indoors so many have outdoor dining. It’s not just the restaurant but the servers too.

This is my favorite way to use up ripe bananas. It is super easy and a great replacement for heavy pancakes. You can top them with syrup, peanut butter, a fruit compote or even yogurt.

2 ripe bananas

3 large eggs

1/4 teaspoon of baking powder

1/2 teaspoon of vanilla

1/4 teaspoon of cinnamon

Pinch of salt

Makes 8 small pancakes

Mash the two bananas until only a few lumps left and almost a pudding like consistency.

Beat three eggs in a bowl and add to bananas.

Add the other ingredients and mix.

Heat an electric skillet or a non-stick skillet on medium heat add a little butter.

Add a small amount of batter and then add a little more at a time. Do not make them too big.

Flip only once after about 1-2 minutes.

Serve with topping of your choice.