I find that I have the most success getting whole foods, especially vegetables, onto our plates when I keep it simple. And this suits me perfectly, since I disdain complicated recipes and the typical post-recipe mess. A meal like this one makes easy use of the kale and broccoli still growing in our garden and takes advantage of in-season sweet potatoes. All these ingredients are probably still available at your larger farmer’s markets. The kids love the bite-sized pieces, which also fast-track the cooking time. For the protein, I chopped up a couple grass-fed beef hotdogs – I’m finding that these are great to keep on hand for fast meals like this. Of course, knowing there were technically hotdogs in the dish, my eldest insisted on ketchup – she’s always looking for a ketchup opportunity. I think she enjoys squirting it out of the bottle as much as the actual taste. Oh, to be a three-year-old.
I hesitated to actually include a recipe for this meal, since it truly is very flexible – so feel free to dice up whatever you have lying around and throw it in – a purple onion, peppers, cabbage – they’re all welcome here! I would have included quite a bit more kale and broccoli myself, but I went to the garden with a one-year-old tag-along and no container, so what you see above is what fit in my hands. I upped the quantities a bit in the recipe below to reflect this. Also, the quantities below were for a lunch for just the girls and myself, so be sure to double or triple it according to your needs. Enjoy!