Sustainable Flying

We’re off to my brother’s wedding (here we come, Cali!). We fly out this morning, so the dilemma was–what to do with last night’s box of veggies? Pack an airplane picnic of course! Veggies like this travel well, and we’ll save tons of money by not being forced to buy meals on the airplane. Add a bag of Grandma’s trail mix, and we’re all set! Starting from the upper right:

Potato Salad

Steam potatoes. Toss with whole grain mustard, finely chopped red onion, vinegar (I used white-tarragon), extra virgin olive oil, salt and pepper.

Roasted Zucchini and Yellow Squash

Slice zucchini and squash into 1-inch slices, toss with oil, salt and pepper. Roast at 400F for 20 minutes. Drizzle with balsamic vinegar.

Spicy Cucumber Salad

Slice cucumber and red onion. Toss with white vinegar, olive oil, and something spicy (I used sambal, but you could use hot sauce, sriracha, or chili flakes).

Steamed Kale

Steam kale. Toss with soy sauce, sesame oil, and rice wine vinegar.

Similar Posts:

• A Midseason Night’s Pasta
• Farm Fresh Ratatouille
• 7 Dishes for a Tuscan Picnic
• Clean Cooking: Steamed Veggies, Whole Grains & Tofu
• Farm Fresh Roasted Vegetables