Free because of the brave!

Yay for Memorial Day…cookouts, beach, long weekend, drinks and fun under the sun... or is it?? I get that some people take this holiday as an opportunity to relax, but everyone should also take a moment and reflect on what this day really means. It should be a time to think about some amazing ideals that make up those brave soldiers who risk their lives for our freedom every day. Faith, family, duty, commitment, heroism, honor, responsibility…

 

So why are so quick to rush through life without thinking about the things that are the most important? It is so easy to forget how hard we work to get what we have. It is easy to go out and relax at a beach, or go on vacation but what about those in a dessert without a warm meal or those who cannot sleep because they are on duty making sure nobody gets hurt?

Did you know that a few years ago Congress passed the National Moment of Remembrance Act?  It asked Americans to pause for one minute at 3:00 p.m. local time and think about those who have made the ultimate sacrifice. So next Memorial Day- please make sure that not only this is done, but share that moment with your family and with those loved ones because those “fun” moments become a reality because of those soldiers fighting for us.

 

Now, on to the good food. You can use this as a side dish, as a snack or like I did as a healthy lunch. I recently went to this neat place called Robert Is Here- it is family run farm style selection of fresh fruits and vegetables, homemade jams, shakes and smoothies etc. Now I have all these veggies to use and that is how this recipe came about.

Veggies Gallore!

What you need:

½ C garbanzo beans

½ C sweet corn

1/3 C chopped of each: zucchini, squash, carrots, eggplant, red pepper, mushrooms

4 asparagus stems, blanched, cut into ½ inch pieces

1 Tbsp tomato paste

1 Tbsp EVOO

1 Tsp Butter

1-2 Tbsp of balsamic vinaigrette

Sea salt, pepper, oregano

 

How to make:

On a large sauté pan, allow the evoo and the butter to melt for a couple of minutes on med-high heat. Add carrots first- they take the longest to cook (sauté for 2 mins). Then add the remaining vegetables. Allow to sauté for 3 more minutes. Season with salt, pepper and oregano. Taste and adjust seasoning as needed. Last, add 1 tbsp of the vinaigrette. If it is too dry, add a little more paste, if it needs a kick add the second tbsp. of vinaigrette.

You can accompany this with mediterranean couscus- lunch in less than 30 minutes!

 

~Enjoy~