In the beginning . . . zucchini

Health kicks often strike without warning.

Last week my grocery list included ingredients for a low fat chili recipe that included ground turkey, onion, zucchini, celery and yellow squash. As I was buying this produce, the sight of the other colorful vegetables overwhelmed me with the desire to “eat right”!

I went through the produce aisle like General Sherman through Atlanta, filling up baggies never even considering that I only cook for two and the other person I cook for draws the line at peas, corn and green beans.

At checkout I felt virtuous and strong, slender even, as I threw bag after bag on the conveyer belt. “We eat healthy food” each one seemed to proclaim!

But in the clean, clear light of my kitchen, as I pulled each of them out on their journey to the refrigerator drawer, it dawned on me, I was responsible for these things. All 16 of my new charges would need to be washed, prepared and eaten in a finite period of time. I began to worry that I had taken on to much and then I began to plan.

The lettuces were easy, salads go with everything and likewise, the celery, carrots, onions, yellow squash and zucchini. Not only were they versatile, their life lines are long. But the economy sized bag of spinach and the bok choy weighed heavily on my mind. After our recent scare, was the spinach safe to eat and what was bok choy anyway? Would it age as well as its Oriental counterparts with few wrinkles and an honorable long life?

Finally, at 2 a.m. the answer came – they would be chopped together, sautéed in a bit of garlic and olive oil and finished with sesame oil as the perfect, low fat side dish for chicken. Brilliant.

Jicama next began to haunt my days. A lovely raw snack, but boring even when dunked in dressing – but then I remembered an old TV food show. Without hesitation, I shredded the jicama with cabbage, 3 kinds of peppers, carrots and added a bit of cilantro and dressing creating a lovely slaw for grilled steak and another vegetable triumph!

Only 5 days into my vegetable odyssey and all of my problem greens had fulfilled their ultimate destinies as healthful snacks and side dishes.

Except one. Brussell sprouts – what was I thinking? The 7 of them huddled together in the bottom drawer taunting me with their curling leaves until I made a bold choice. Knife in hand, each was peeled, quartered and gently sautéed in butter. As they were cooking I made a cheddar cheese sauce and buttered bread crumbs both of which went on top of my lovely little bits. As I popped each creamy, gooey morsel into my mouth I moaned with gratitude and tried not to feel too badly about the obvious departure from my healthy goals.

15 out of 16 wasn’t bad.