Raya and I have been making runs to Produce Junction to stock up on fresh fruits and veggies. The goal is to actually use and eat everything purchased instead of the norm: a lot of wasted food. For inspiration we’ve been consulting the cookbooks we’ve purchased, borrowing them from the library, taking classes and scouring recipes online to create tasty meals that we and our family will actually want to eat.

Sometimes recipe inspiration comes from the most unexpected places such as a community fair we attended last month. During the Grow Philly Health Fair & Vendor Village Kick-off at Mifflin Park we stumbled upon the Vetri Community and their mobile teaching kitchen. We caught the end of the demo and scooped up a recipe for a three ingredient meal that has been easy to recreate and delicious.

It took about 20 minutes to prep and cook the meal of a sweet potato, a handful of spinach, some chopped cabbage. Tossed with some olive oil and a bit of salt and pepper, breakfast was served and devoured within minutes.

The sweet potatoes add a sweetness that goes well with the slight bitterness of spinach. The cabbage added a nice crunch. Cabbage is something I don’t normally purchase but I will have to add it to my list of staples.

Maddy would not try the food claiming that she was still in pain from her recently removed wisdom teeth but Jeff was so excited about the meal, adding a couple of fried eggs on top.

I am really excited about using a new veggie, finding a way to use old favorites and making a tasty meal. This gives me hope that there will be no more wasted veggies!