Sprout & Pea

Pic­tured above is the con­tents of my din­ner last night– my din­ner that only cost me $3.49. What I made with these tasty veg­gies and Greek yogurt is a recipe I have posted pre­vi­ously, but I decided to post it again as a shin­ing exam­ple that for less than $4, you can make a fill­ing, healthy meal. Did I men­tion these veg­eta­bles were also organic? I love this dish so much (espe­cially in win­ter), not only because of how deli­cious and sim­ple it is, but because it screams eat your veg­eta­bles and buy from local farm­ers!
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Both my friend and I have been fight­ing a nasty cold this week, so yes­ter­day I invited her over for some home­made veg­etable soup and a movie. I had some nice root veg­eta­bles left over from my root veg­gie salad and on her way over, my friend picked up some veg­etable broth and some fresh green chard and leeks and this was all we needed for a good, hearty soup.
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Since I got back from Ver­mont, I’ve been pick­ing my brain about what to do with the pick­led gar­lic I pur­chased at Grafton Vil­lage Cheese Farm (aside from eat­ing it straight out of the jar).  After a week­end of heavy food (includ­ing deca­dent Where The Wild Things Are themed red vel­vet cake at a first birth­day party), I needed some­thing light and refresh­ing.
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