I find that I’ve been talking to myself a lot lately. I’ve always talked to myself, but it seems that I’m getting more and more talkative. Taking the garbage out the other day, I caught myself discussing the things I still had to do while I walked across the driveway. It isn’t unusual for me to be sitting at my desk talking to no one but me. And today at my beloved Wegmans, I was in a full on conversation with myself over cantaloupes when I realized that one of the stock boys was eavesdropping with a highly amused look on his face!
I stopped. Realized what I was doing.
And then we laughed.
The funny thing is…is that I tend to be on the quiet side with people.
And that’s probably because I exhaust me when I’m talking to myself!
Not too long ago, I read an article online about how genius people talk to themselves, but they also answer themselves too. The article went on to say that it’s good to have a conversation with yourself, because the brain tends to remember a full conversation rather than just a sentence or two, which is how they can get through all of those complicated mathematical (etc) problems.
I’m not claiming to be genius…but it was online, so it has to be true…right?!
Okay, so maybe I’m not genius, but what is genius is this delicious Rice Primavera. I don’t know where the original pasta primavera originated because there are several people who’d like to take credit for it.. but whoever the creator is…in my genius opinion…is genius.
Fresh vegetables served over a starch such as pasta or rice is a perfect summer meal! The beauty of a meal such as this, is that it can be changed to please everyone’s taste throughout all four seasons! This particular summer primavera is laden with zucchini, summer squash, kale, peas, carrots, and corn, all sautéed in a buttery lemon sauce, and topped with a sharp parmesan and lemon zest. It is just another one of those quick and delicious meals that takes just minutes to throw together! A summer meal that I know you and your family will enjoy!
Life is good. It’s a “F. Scott Fitzgerald once said ‘Genius is the ability to put into effect what is on your mind’…and I just happened to have fresh vegetables on mine” kind of good.
- 4 tbsp butter
- ½ cup onion, chopped
- 3 cloves garlic, roughly chopped
- ¼ - ½ tsp crushed red pepper
- 1 bunch kale chopped, (about three cups)
- 1 carrot, sliced
- 1 celery stalk sliced
- 1 small zucchini, sliced (about 1 cup)
- 1 small summer squash, sliced (about 1 cup)
- ½ - 1 cup peas (frozen is fine)
- ½ - 1 cup corn (frozen is fine)
- ½ tsp salt
- ½ tsp black pepper
- 2 tsp fresh lemon juice
- 1 tsp lemon zest
- Prepare rice as directed on the package. (One cup rice to two cups water)
- 2 tbsp butter
- 2 tsp lemon juice
- 2 tsp lemon zest
- 2 tbsp fresh parsley, roughly chopped
- Fresh ground black pepper (as much as you’d like)
- In a large saute pan, melt the butter and add the onion, garlic, and crushed red pepper. Saute until onions are translucent. Add the kale, carrots and celery. Let simmer on low for about 10 minutes, or until the kale has reduced in half. Add the zucchini and summer squash. Cook for about five minutes until the squash is semi tender (you want the vegetables in this to have a slight crunch to them). Add the peas and corn. Cook until heated through. Season with salt, black pepper, lemon juice and lemon zest.
- While the vegetables are cooking, prepare the rice as directed on the package. When it is fully cooked, add butter, lemon juice, lemon zest, black pepper, and parsley.
- Top with the summer vegetables, freshly grated parmesan cheese, crushed red pepper, and more lemon zest. Serve with lemon wedges.