Braising mix is typically an assortment of dark leafy greens. “Braising” is a method of cooking where the main ingredient is first seared in hot oil and then simmered in liquid. However, braising mixes do not have to be braised! They can also be sautéed, stir-fried, blanched, steamed or mixed into stews and soups. I love having a bag in the refrigerator as it keeps well and is easy to add into things. Think a mixture of greens and grains, in a grilled cheese sandwich, or sautéed as a side/topping for chicken, pork chops or even salmon. I always try to get some vegetables into my breakfast, and these greens work great with scrambled eggs.
Zucchini is more often used as a cooking vegetable but can also be enjoyed raw. It makes a great addition to salad or veggie trays with dip. When sent through the spiralizer, this vegetable makes a sort of noodle which is often used as a substitute in paleo diets in spaghetti or noodle soup. To cook, simply heat oil over medium heat (sauté a little onion or garlic before adding the zucchini if desired), add zucchini noodles and a pinch of salt. Cook for about 5 minutes, until slightly softened. If you don’t own a spiralizer, you can use a vegetable peeler and make long, flat noodles instead of round ones. Serve as the bed to your pasta sauce and meatballs or add to your favorite vegetable soup.
Also known as scallions, green onions are milder than regular onions but add a nice pop of flavor and color to almost any dish. They are commonly used as a topping for baked potatoes or salad, but can also be used to liven up your Asian style soups like egg drop or ramen noodle. They are also a great addition to omelets or quiche. You can even grill them whole like spring onions and serve as a side dish with a little lemon, salt & pepper.
Sweet Potato Wedges with No Honey Mustard Sauce
3 large, organic sweet potatoes, sliced into thick wedges (skin on)
2 Tbsp avocado or melted coconut oil (any neutral oil with a high smoke point)
1/2 tsp sea salt + pinch black pepper
“HONEY” MUSTARD SAUCE
2 tbsp creamy salted cashew
1 Tbsp spicy mustard
2 Tbsp maple syrup
A pinch each salt and pepper
1-2 Tbsp almond milk
1. Preheat oven to 400 degrees and grease a baking sheet.
2. Toss sweet potatoes in oil until all sides are well coated. Season with salt and pepper and toss once more, then arrange in a single layer on the baking sheet (if crowded, use two baking sheets).
3. Bake for a total of 25 minutes, or until golden brown and tender, flipping once at the halfway point to ensure even cooking.
4. While baking, prepare dipping sauce by whisking together cashew butter, mustard, maple syrup, salt and pepper. Thin with almond milk (or water) until pourable.
5. Serve sweet potato wedges with no honey mustard dipping sauce! Best when fresh, though leftovers keep in the fridge, covered, for up to a few days. Reheat in the oven.
Recipe from minimalistbaker.com