Want to Eat More Vegetables? Try Community Supported Agriculture - It Works!

This Spring, my family joined a "CSA" (Community Supported Agriculture) Program. It's a produce-distribution program in which you receive a "share" of fresh, locally grown organic vegetables (and/or fruit or other items) every week or two. Learn more about CSA's at: localharvest.org/csa.

Although we have only received our first share so far, it has been an awesome experience. We've all gotten to try vegetables that we would have never tried otherwise, not to mention the numerous benefits to our family, community, and planet of eating fresh, organic, and local. We are already looking forward to receiving our next share - and it's not for another week!

To find a CSA in your area, visit localharvest.org. And when you receive your first batch of goodies, but don't know what to do with them, here is a ratatouille recipe that will incorporate many of your vegetables, even those you're not quite sure of! I have included chicken in this traditional dish to make it a one-pot meal that incorporates protein and is more satiating. And keep in mind, other vegeables - such as other types of squash - can easily be substituted for (or even used in addition to) the eggplant, zucchini, or yellow squash. Make this dish work for you and what you have on-hand!

Summer Vegetable & Chicken Ratatouille
Makes approximately 4 to 6 servings

Ingredients
1 medium eggplant (or 2 small eggplants), chopped into chunks
1 medium onion (or 2 smaller onions), chopped
1 medium (or 2 small) zucchini, chopped
1 medium (or 2 small) yellow squash, chopped
1/3 cup light or fat-free vinaigrette-type or Italian salad dressing
2 cups skinless, boneless chicken breast, cooked and chopped
1 fresh tomato, diced
3 cloves of garlic, minced (more or less based on your preference)
1/2 cup reduced-fat/light mozzarella cheese, shredded

Directions
1. Sauté all vegetables except tomato and garlic in the vinaigrette or Italian dressing until tender.
2. Place vegetable mixture in a large, oven-proof baking dish. Add cooked chicken and minced garlic; mix them in well, being careful not to "pulverize" the vegetables.. Add diced tomato; stir gently to distribute evenly.
3. Top with mozzarella cheese. Bake at 350° for 15 minutes.

To round out this perfect summertime meal - and keep it fresh - serve with fresh melon, such as Tuscan canteloupe, and slices of toasted fresh garlic bread.

Copyright © 2010 Keeley Drotz, RD – TGBG Nutrition. All rights reserved.