Zucchini, pumpkin, capsicum,
peas and carrots all work well.
Not exact matches
This looks to be a really tasty recipe
and I am going to try making it in my Moroccan tagine — I think it would
work if there were a nice spiced broth along with some typical Moroccan veggies such as
carrot and onions
and chick
peas, etc..
I didn't so we're
working with the ever humble
peas and carrots duo.
1 16 oz bag of Wild caught bay scallops 1 16 oz bag of 26 count shrimp, peeled
and deveined 7 oz cooked lobster meat (optional) 1 sweet organic onion sliced 1/2 package Mini corn — I cut mine into smaller bite size pieces on angle A handful of Snow
peas sliced on diagonal 1 1/2 oz Beech mushrooms (or your favorite light mushroom) 1 celery stalk sliced very thin 1
carrot sliced very thin 2 baby bok choy, whites chopped
and greens sliced 1/2 — 1 cup white wine (Chardonnay
worked well.
Baby spinach leaves melt nicely into this soup, but green beans,
carrots,
peas,
and other fresh seasonal ingredients
work well too.
Substitute seasonal fresh vegetables when available — any combination of broccoli,
carrot, onion, bell pepper, snap
peas, bean sprouts, water chestnut, edamame, bok choy, eggplant
and squash will
work well.
Try to
work some fiber
and other nutrients into the meal by accompanying the main dish with a loaf of whole grain bread
and at least two vegetables; you can get there with a simple salad of greens
and tomatoes, steamed cauliflower
and green beans, or some raw
carrot sticks
and a bowl of frozen
peas zapped in the microwave.
Eat organic only fruits that do not contain seeds,
carrots, summer
and winter squash, all dark leafy greens like spinach
and chard, green
peas and green beans, beets
and beet greens,
and onions may or may not
work for you.