Red Potato, Bone Broth Delight

Simple, fast, clean and tasty is my modo in the kitchen and this recipe follows those rules exactly!

This summer we have been enjoying a CSA (community supported agriculture) from Fields to Plate, a local, organic farm right here in Durango, CO. Each Wednesday we head out to pick up our share of fresh veggies from these local farmers. Each week we get new fresh veggies, keeping me feeling creative in the kitchen.

Signing up for a CSA is a great way to support local agriculture, plus get super fresh, seasonal veggies throughout the whole summer (and support your health in the process). I find this gets me excited to try new recipes and feel much more connected to my food, knowing who grew it and where it came from.  All this supports mindful and healthy eating. If you are looking for a CSA in your area, you can run a zip code search at Local Harvest HERE.

With this CSA, a couple cans of beans and some whole grains stocked up, healthy, tasty dinners have been easy and fun!

Here is one…

Serves 2

Cook time 20 minutes

Ingredients

1 medium zucchini, sliced

1/2 white onion, chopped

1 handful fresh green beans, ends cut off and discarded, beans cut into bite size pieces

1 can (15 oz BPA free) Butter or Lima Beans, drained and rinsed

3 medium red potatoes, cut into fourths

1/2 cup cabbage, chopped

1 cup bone broth

1/4 teaspoon (more for more of a kick) chili powder

1/4 teaspoon turmeric ground

Salt and pepper to taste

1 teaspoon EVOO (Extra Virgin Olive Oil)

 

Directions

  1. Boil your red potatoes. Grab a veggie steamer basket, place it in a pot with around 2 inches of water. Put pot over high heat and add potatoes to basket. Boil potatoes until cooked all the way through. You should be able to put a fork through them.  Potatoes will take you around 15 minutes to cook. Veggies should take around 7 minutes. After getting potatoes going start to chop other veggies and your timing should be just right.
  2. Lightly coat fry pan with EVOO, add onion and place over medium-low heat. Let cook for around 3-5 minutes or until onion is translucent.
  3. Add zucchini, broth, spices, and green beans. Stir well and let cook for around 3-5 minutes. Then add butter beans & cabbage, stir well and cook until desired texture.
  4. When veggies and potatoes are done, combine in bowl and top with a dash of EVOO + salt/pepper to taste. Make sure each serving has broth.

Let us know what you think in the comments below!

Bon Appétit!

 

 

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