Good day to Ya!
This weekend like most, I went to the farmers market. The organic veggies looked so vibrant, I got greedy and bought a lot of stuff.
When I got home I resized that I had no plan for all this food, so I had to think about how to make all these veggies, without wasting any, and not be board of eating the same thing every day for a week.

Here is what i came up with, so far.

Day one

I washed and cleaned all the veggies. placed them , color coordinated…of corse, on baking sheets, rubbed , olive oil , salt, pepper and garlic on all of them.

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YUM. I baked and tested each to make sue they were tender and removed the fastest cooking one like Zucchini and Asparagus, first.

When they were all cooked. we ate a colorful vegetarian feast.

Day two

I chopped the cold veggies and warmed them a touch and put them in a sandwich, with a little swiss cheese melted on the sourdough bread was fabulous!

Day three, my favorite.   Veggie fritters!

Cat's kitchen

Cat’s kitchen

I chopped the remainder of the zucchini, into small pieces. It was easy because they are all cooked and pretty soft.

4 or 5 small carrots

and about 2 cups of cauliflower

and 10 -ish asparagus ….you can use what ever veggies you like.

2 Eggs

1/2 teaspoon salt

2 tablespoons water

3/4 cup of organic bread crumbs, or you can go gluten free and use panimgres-1ko.

Mix all together in a bowl it will be lumpy. if it’s to lumpy smash with your fork.

 

drop about a 2 tablespoon size of mixed batter in a frying pan with olive oil and cook until brown on both sides. you can make several at a time , depending on your pan size ,season more if you want, or dip in bbq sauce.

I served this with a side salad .

DAY 4

I froze the rest!