On the Fly Vegetable Soup


Makes a lot 🙂

10 cups veggie stock

1 1/2 cup carrots- cooked

1 cup celery- cooked

1 cup green beans- cooked

1 cup frozen corn

1 cup frozen peas

15 oz pink beans – cooked

1/2 TBsp oregano

1 tsp thyme

1/4 tsp garlic powder 

Quick soup! Make it and eat or take it to a tailgate. I thought it was Fall but it’s going to be 90 degrees here today… oh well.. freeze it for later !

Pickled Green Tomatoes

12 green tomatoes ( from NJ – of course)

2 yellow onions- sliced

3 Serrano peppers- sliced

5 garlic cloves- sliced

3 cups white vinegar

7 cups of water

4 TBsp salt

1/2 cup fresh cilantro

3/4 cup fresh basil

1 1/2 TBsp celery seed

1 lime- quartered

8 cloves

4 bay leaves

2 tsp mustard seeds

1/2 cup spring onions- sliced

Mix all and refrigerate for about 2 weeks.

So that’s a lot of stuff- I know. Every year I always switch it up. I had a lot of basil in the garden,so I threw that in too! That Jersey style!

Veggie Stew (Vegan)

Serves a lot!

4 celery ribs-diced

4 carrots – diced

3 parsnips- diced

5 potatoes- diced

5 oz portabella shrooms- chopped

1 yellow onion- diced

3/4 cup fresh green beans- sliced

15 oz corn

1 1/2 cup frozen peas

2 cups veggie stock

3 cups water

6 oz tomato paste

1/2 cup red wine

1 tsp Vegan worchteshire sauce

2 bay leaves

1 1/2 tsp Italian seasoning

1 tsp dried thyme

Black pepper to taste

Heat oil in pan and add veggies.cook until slightly tender and brown. Add the rest of the ingredients and boil. Then put on low, covered for 55 minutes or until veggies are tender.  Remove 3 cups and blend in a blender then return to pot. Mix. 

Lots of stuff in there! Very easy and hearty! 

Flounder in a Mexi-Cali Sauce

Serves 2 

2 flounder filets

1 cup tomato sauce

3 dozen cherry tomatoes

5 garlic cloves- smashed

2-3 TBsp cilantro

1 lime 

1 tsp Cajun spice

1 avocado- sliced

Sautée garlic and tomatoes until tender- about 10 minutes

Add sauce,spices, cilantro, lime squeeze and top with fish. Cover and cook on medium heat for 20 minute until fish is cooked. Top with avocado and fresh cilantro.

Easy. Flavorful. Serve with rice or potatoes. 

Grinch’Dup Clams 

Serves 1 hungry Zig or 2 regular people 

50 NJ littleneck clams

1 lime- wedged

5 TBs salsa verde

3 TBs cilantro plus 1 TBs

3 TBs red onion-small dice

1/2 cup water

Add add to pot minus TBs cilantro and 1/2 lime.  Cook until opened and top with extra cilantro and lime .

Simple. Flavorful. NJ Fresh!!

So what’s with the Grinch? – a he is green just like salsa verde, cilantro and lime! Go Green Folks!!