Grilled Marinated Ribeyes
- 27 Apr - 03 May, 2024
Ingredients
· Olive oil
· ½ red onion, diced
· 2 cloves garlic, chopped
· 1 tbsp fresh ginger, peeled and minced
· 2 cups chopped celery
· 1 cup chopped carrots
· 3 cups broccoli florets
· 1 cup cauliflower florets
· ½ tsp turmeric, optional or to taste
· 1 (14.5) oz can of no salt diced tomatoes (preferably organic)
· 4 cups water
· 1 tsp Italian seasoning
· Salt to taste
· Fresh cracked black pepper, to taste
· 2 cups kale, de-stemmed
· 1 cup purple cabbage, chopped
· ½ tsp lemon juice
· Parsley, for serving
In a large pot, add oil and turn on the heat to medium-high. Add the onion, garlic and ginger. Sauté for two minutes, stirring occasionally. Add celery, carrots, broccoli and cauliflower. Stir and cook for about two-three minutes, until slightly softened. Stir in turmeric and diced tomatoes.
Add water and bring to a boil. Reduce heat and simmer for 15-20 minutes or until vegetables are soft. Stir in the Italian seasoning, salt and pepper to taste, kale, cabbage and lemon juice near the last two-three minutes of simmering. Serve hot with chopped parsley.
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