I saw this very interesting billboard while driving around town this weekend. It was an advertisement for a local grocery store, and in large, bold letters it read,
“Vegetables, 30 Ways in 30 Days.”
I decided to turn this quote into a Cooking Challenge. This challenge required a plan and some serious dedication, but I completed it and here’s what resulted.
Vegetables – 30 Ways in 30 Days
The only rules to this challenge was that I couldn’t cook the same vegetable in the same way over the course of these 30
These recipes below will help you incorporate more vegetables into your diet and learn how to cook the same vegetables in different ways. Variety is the spice of life, and this variety keeps the excitement alive when cooking, combats boredom with a repetitive menu and, most importantly, helps you stick with your Paleo lifestyle.
This first week was pretty easy since I had my pick of any recipe and any vegetable. I also tried to keep the recipes simple enough that the prep and cook time would not be any more than 30 minutes.
The sautéed swiss chard, kale and spinach was a quick and easy recipe to start and could easily be done for a weeknight meal. The roasted broccoli is one of my favorite recipes and, by far, the best way to cook broccoli. Over the weekend, my husband and I wanted to try out a Paleo pizza and came up with the best Paleo pizza crust. It remained crunchy and held up very well with the loaded toppings.
- Sautéed Swiss Chard, Kale and Spinach
- Roasted Crispy Broccoli
- Cauliflower Mashed Potatoes
- Sautéed Green Beans
- Taco Salad
- Roasted Okra
- Paleo Pizza
The second week involved a little more creativity. I still had some easy roasted brussels sprouts and potatoes, which were fast and easy for weeknight meals. However, I did break out my food processor to help speed up the broccoli slaw. At the grocery store, they also have pre-bagged slaw that you could use as well, but it’s just as easy to use the food processor and it saves money too.
- Zucchini Noodle Pasta – “Zoodles”
- Roasted Brussels Sprouts
- Broccoli Slaw
- Roasted Potatoes
- Baba Ghanoush – Eggplant Dip
- Glazed Carrots
- Baked Cabbage
Week 3 was a great mix of easy, roasted recipes and some new experimentation. I grew up on Shepard’s pie, so making this recipe Paleo was quite fun and excited for me this week. Up until this week, I hadn’t cooked any vegetables on the grill. How silly of me! We usually cook our protein on the grill first and foremost because we like it, but it also minimizes the clean-up afterwards. This week, I experimented with vegetable kabobs that went right out on the grill with the meat. Super simple and dinner was ready in no time.
Want to become a Grill Master? Check out my post on the 5 Essential Steps to Master the Art of Grilling.
- Shepard’s Pie
- Roasted Lemon Asparagus
- Vegetable Kabobs
- Roasted Beets and Carrots
- Hash Browns
- Butternut Squash Casserole
- Warm Brussels Sprout Salad
This week was tough to find vegetable recipes I hadn’t already made. It proved to me that we really do repeat meals more often than we think. Even taking the same vegetable and making it a different way could be considered out of our “comfort zone.”
As I was meal planning this last week, I had to laugh, though, because these vegetable recipes are not rare, out of the normal, or odd. They are simple, easy to make recipes and for some reason, I had a more difficult time thinking of them. Silly!
I must say, the Green Bean Fasolia is an Armenian recipe my family has made for years. It’s one of my most favorite ways to eat green beans and I have no idea why I didn’t think of it earlier. Also, the quick pasta sauce is…actually…quick! Don’t spend $10.00 for a natural sauce at the grocery store ever again!
- Cucumber Salad
- Vegetable Curry Soup
- Kale Chips
- Cauliflower Raisin Pilaf
- Green Bean Fasolia
- Egg and Vegetable Scramble
- Creamed Spinach
- Cabbage Stirfry
- Quick Pasta Sauce
I would love to hear what your favorite vegetable recipes are. Maybe you have a traditional family recipe or an experiment that worked out perfectly. Either way, I would love to hear what kind of vegetable recipes you’re cooking in your kitchen.
Let’s crack open the cookbooks, fire up the internet, and start roasting, steaming, sautéing, grilling and mashing.