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"I cannot live without books: but fewer will suffice where amusement, and not use, is the only future object." -- Thomas Jefferson
Tuesday, June 23, 2015
Use What You Have and My First Chayote
Several recipes I make are made from what I have on hand.
All health and medical sites and my doctor say: “Eat more greens.”
They’re right. While I eat well, I don’t eat greens regularly. If I get a head of lettuce, it’s salads for a week. If I get cabbage, it works better because I can make a skillet dish and freeze some of it. But, it’s hard to avoid waste even if I buy half a head. and I hate waste, so my produce purchases are limited.
Since I have chosen not to go bulk grocery shopping for a bit, I have to rely on what produce the local tiendas have and that varies day to day.
Today, I wanted to make a pepino, tomato and onion salad. All I needed was a pepino, but, all the tienda had was one green pepper and one chayote.
Green Pepper & Chayote
I have never eaten or cooked a chayote. It’s a lovely looking vegetable and it is green.
So, after researching how to use a chayote, I found I could slice it and eat it raw. So, I made a chayote, tomato, onion, and green pepper salad with a dash of grated carrot and an oil and vinegar dressing.
Small Chayote Salad
1/4 Chayote, sliced
1/4 Green pepper, sliced
1/2 Tomato, sliced
1/4 Red onion, sliced
Place vegetable slices in a bowl. Top with grated carrot.