Three Green Meals

FeaturedThree Green Meals

A local cooking columnist recently mentioned that she and her husband eat a green meal once a week. I thought this was a great idea: it’s healthy, it creates a discipline, and you have to use you imagination. So I’ve been trying it out for three weeks. There’s only one rule – it HAS to be all green.So:

Week One Green Meal: Spinach pasta with spinach and pea sauce


Fresh Spinach pasta ( bought from the Farmers Market) with  spinach and pea sauce

Edamame beans ( these are fresh or frozen soy beans)

Zucchini, beans and bokchoy, sliced

Vegetable dressing: 1 tbs soy, 1 tbs rice vinegar, 1 tsp sesame oil, 1 tbs mirin



Cook the pasta in boiling water until al dente

Make the sauce by adding chopped spinach and peas to homemade chicken stock, cook then and reduce it until it is a thick sauce. There’s a long French tradition of making exquisite sauces by reducing stock for a very long time, this is no different.

I was surprised to find the Edamame beans in the local supermarket in the freezer section. They were in pods   Defrost them, pod them and add uncooked  t to the steamed fresh vegetables.

Rather to our surprise this was a delicious meal!

Parsley pasta with leeks, beans and green olives

Week Two Green Meal:  Parsley and garlic pasta with leeks, beans and green olives


Fresh pasta ( or dried)

Two leeks

Green beans

Green olives


Clean and slice the leeks thinly. Fry in some olive oil at a low heat, with the lid on the saucepan. Check and stir they do not brown, cook for about twenty minutes.

Cook the pasta until al dente.

Steam or boil the green beans until they are cooked but not too soft.

Add the beans and the olives to the leeks and add a little of the pasta water to moisten.

Drain the pasta and add the olives, beans and leek mixture to the pasta and serve.

This was also delicious.

Week Three Green Meal:  Puy lentils, broad beans, spinach with Chimmichurri sauce and avocado.


Puy lentils – I cup

Broadbeans 1 cup  podded

Spinach 1 bunch

Avocado 1

Chimmichurri sauce

  • 1 large bunch of fresh flat leaf parsley, washed, stemmed, and dried
  • 3 cloves of garlic, peeled
  • 3 tablespoons minced onion
  • 2 tablespoons sherry vinegar
  • 1 teaspoon coarse sea salt, or Malden salt, or Murray River salt.
  • 1/2 teaspoon chopped oregano
  • 1/2 chilli, or to taste ( I actually use Sambal oelek which is an Indonesia chilli paste, which is handy to keep in the fridge if you don’t have fresh chillies on hand)
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil

Whizz everything up in a kitchen whizzer.I have a small Kitchen Aid one which is handy for this kind of thing, I suspect its for making baby food.

Cover the lentils in water and then add about a thumb depth more. Cook the lentils for about twenty minutes until they are soft, add more water if they are not and they have absorbed it all.

Pod the broadbeans.. Boil a small amount of water and add them to it, and cook for about ten minutes. If they are young you won’t need to peel them  once they are cooked, which is tedious to do. Chop the spinach and add when the beans are alsmost cooked and stir until the spinach is wilted.

Cut the avocado in half and peel and slice.

Arrange the lentils, beans, spinach on the plate with the avocado in the middle. Squeeze a little lime juice over the avocado and then arrange the chimmichurri sauce over the top.