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tomatoes

Tomato Pie: your savory savior for a quick fresh meal

Claire Vergobbi Clare Vergobbi is one of our apprentices this season, working at River Road Neighborhood Farm for the summer. She is an essential part of what we do there, each day, and in turn, we are teaching her many skills for her future. Simultaneously, she is studying at the University of Montana. Thanks to Missoula Federal Credit Union for making two of our apprenticeships possible. Here’s Clare on tomato pie:

There’s nothing quite like hand feeding a chicken, pulling up a handful of carrots you seeded, weeded, and hand-watered for two months, or watching the sun set over mountains while the farm is full of families picking up their vegetables for the week.

These are the simple lessons good soil, clean water, hard work, and fresh food can teach. I’ve spent the last two summers as an apprentice at River Road Neighborhood Farm, one of Garden City Harvest’s four farms, where I’ve been learning by doing. River Road grows food for over 80 households who are members of the farm, and helps stock the kitchen at the Poverello with food each week of the season.

That brings me to tomato season. At long last, it arrived—albeit about a month later than usual and much lighter than the motherlode that blessed gardens and farms around Missoula last year.

That brings me to tomato season.  At long last, it’s here—albeit a month later than usual and much lighter than the motherlode that blessed gardens and farms around Missoula last year.  I spent most of the winter and spring eating the tomato soup, sauce, salsa, and frozen fruits I preserved last fall, and most of the summer waiting for tomatoes to come back into season. Desperate for tomatoes, I  started making a list of everything I wanted to make out of them this year at the first hint of red on the vines at the beginning of August.

tomato

I work as an apprentice at River Road Neighborhood Farm. Working alongside Greg Price and

Unfortunately, it’s hard to outsmart the whims of nature and August and September have been colder and rainier than anyone would have liked—less than ideal weather for tomatoes.  Harvests of tomatoes, peppers, and other hot weather crops have been exercises in frustration at River Road for the past few months. However, harvests are finally topping out above 100 pounds and I have faith that we’ll all end up with enough tomatoes to have more than enough for preservation. The fleeting inconsistencies of this season reminded me that the best tomatoes are those enjoyed fresh off the vine, standing in the field with juice running down my fingers or starring as a primary flavor in a light dish.

sliced heirloomOne of the dishes on my tomato wish list this year is tomato pie, a recipe I came across in a few southern cooking websites last winter.  The version I made was also heavily inspired by an onion pie that my lovely coworker Samantha brought to work one day.  Tomato pie is an amazing way to showcase the deep flavors and beautiful colors of heirloom tomatoes—my favorites for this dish were Cherokee Purples and Golden Kings, but any large heirloom would be a good choice.  I opted for a slightly healthier version (minus the sour cream and mayonnaise) than the original recipes I came across; a combination of the onion pie recipe and a fantastic recipe for heirloom tomato pie I found on Dig This Chick, a local Missoula blog.

With a sunny week ahead of us, there’s still a chance to take advantage of the fresh tomatoes ripening in your gardens and on our farms.  Grab a bunch of romas for your soups and sauces and a few lumpy, beautiful heirlooms for this pie.

Heirloom Tomato Pie   tomato pie

Need:

  • 1 cup breadcrumbs
  • 3-4 sliced heirloom tomatoes
  • 4 cups shredded cheese—I liked parmesan, white cheddar, and gouda
  • 1 cup milk or plain yogurt
  • 1 egg
  • 1 small onion, thinly sliced
  • 4 cloves of garlic, diced or sliced
  • 1 teaspoon dried sage
  • 1 tablespoon chopped chives
  • ¼ cup diced fresh basil (or 1 tablespoon dried basil)
  • Salt and pepper

Preheat oven to 350 degrees.

For the crust, take a cup or so of breadcrumbs and mix with 3 tablespoons of melted butter, then press mixture firmly around the pie pan.

Caramelize onions and garlic.

Mix milk/yogurt, egg, cheese, garlic, onions, and herbs.  Pour mixture into pie crust.   Layer tomato slices to fill up remainder of pie pan, sprinkling with salt and pepper to taste as you go.

Bake for about an hour, or until the cheesy stuff is nice and bubbly and the tomatoes are juicy and squishy, but not dehydrated or burned.

When it comes out of the oven, it will still be pretty watery.  Let it sit for an hour at room temperature so it can set up, but it’ll probably taste just as good if you can’t wait that long.

Throw some extra fresh basil on top before eating to make it extra tasty.

Enjoy the remainder of glorious tomato season.  Who knows? If the frost holds off maybe we’ll have a fire sale after all.

 

ingredients

Savory Bread Pudding for Dinner

Savory bread pudding is a special occasion dish I use for breakfast, lunch, and dinner. The prep is time-consuming and the cooking time a tad long, 90 minutes, but the results are worth the effort. This is a dish my children ask for again and again. It’s also a great centerpiece to a brunch buffet for friends and family.

I typically use fresh garden vegetables, but, in the winter, frozen vegetables work fine too. Be sure to thaw and drain frozen veggies before using. Be creative and combine meats and vegetables you like. The recipe is forgiving as long as you don’t add too much liquid to the ingredients.

Savory Bread Pudding

Ingredients and instructions:

1 loaf crusty French bread (baguette), cubed

12 eggs

2 cups milk (Skim, 2%, Whole, or even Soy Milk will work)

Beat the eggs and milk together. Set aside.

The three ingredients above are essential. The list below can vary and I’ve offered suggestions.

1 lb Italian sausage, cooked and crumbled into small bits (or ham, chopped small or other sausage)

1 medium onion, chopped and cooked (cook with the meat)

4 cloves garlic, chopped fine and cooked with the meat and onion

1 bunch of Swiss Chard (or kale, or collard greens, or 3-4 cups of spinach) roughly chopped. If using kale or collard greens, remove the stems. With the Swiss chard, you can include the stems. Thinly slice the Swiss chard stem that extends below the leaf.

1 bunch asparagus, chopped (or 2 cups chopped fresh green beans)

1 zucchini (small to medium, the size usually in stores) seeded and chopped

Optional:  1-2 cups sliced Japanese eggplants, salted, rinsed, and drained

2 cups grated cheese (Swiss, cheddar, parmesan, or whatever you have on-hand)

Place Swiss chard, asparagus, and zucchini (and eggplant if using) in a large bowl and microwave for 2-3 minutes until the vegetables begin to soften but are not cooked all the way through.chard

1 cup fresh mixed herbs: sage, basil, dill, marjoram, oregano (or whatever you can find). Mince herbs together. Dill and sage will be strong flavors so only use a little of each. If you can’t find fresh herbs, just add 1 tablespoon of Italian herb mix or even a tablespoon of Mrs. Dash no-salt spice mix.ingredients

Add the minced herbs and 1 cup of the grated cheese to the microwaved vegetables and stir.ingredients-2

Mix vegetables, cheese and herbs with the meat and onions and the cubed bread and put in a large, buttered, baking dish (a lasagna pan is perfect). Pour the egg and milk mixture over the bread mixture. The ingredients should be just covered by the eggs and milk. You may need to add more or even not use all the eggs and milk you mixed up.

Bake at 350 degrees for an hour and thirty minutes. Set your timer for 60 minutes. When the timer goes off, add the remaining 1 cup of cheese to the top of the pudding. Cook for another thirty minutes. The pudding is done when a knife stuck in the center comes out “clean” (meaning no wet egg/milk on the knife when you remove it). Depending on the size of your pan, the pudding may take longer to cook. If you don’t have a lasagna or a 9×12 cake pan, you can split the pudding into several smaller pans. If you bake in smaller pans or ramekins, your cooking time will decrease. The cooked pudding freezes and reheats well.finished-dishThis is a bountiful recipe that easily feeds 6 to 8 people.plated

Zucchini by Chad Harder

Recipe Round Up Vegetarian (& sometimes vegan) Style

I do love meat, but sometimes a sister has to give it a rest.  And many readers have said, “FOCUS ON THE VEGGIES, GENEVIEVE!” Totally. You are right.  And it might be that I skipped lunch, but doing this research has uncovered some of the most interesting, beautiful vegetarian and vegan cooking blogs.  Here are a few, with a smattering of recipes that work well with what’s growing right now.

My favorite blog: The First Mess

This blog’s author has a garden of her own, and her breathtaking photos bring to life her fresh and delicious original recipes. Her veggie burger is supposed to be phenomenal.

[Vegan] EGGPLANT MEATBALLS with KALE PESTO

Kale only gets sweeter as the weather cools, and it’s our last chance for eggplant. . . Also enjoy garlic in this recipe.

SUMMER PANZANELLA

This bread salad mixes tomatoes, shallots, peaches, basil in a balsamic vinaigrette.

Cookie and Kate

[Vegan] Mediterranean Quinoa Salad

Roasted summer vegetables mixed with herbs and quinoa — a great way to use what’s in your fridge and get your protein too (thanks, quinoa, for being a complete protein!).

[Vegan] Summer Squash Tacos with Avocado Chimichurri Sauce

Includes yellow squash or zucchini, corn, garlic, onion and herbs. Good for lunch or dinner.

Green Kitchen Stories

Bowls like these

A simple meal of veggies (you could top this with an egg for breakfast salad bowl, and substitute a great deal of these ingredients for what you have in your fridge).

[Vegan] Beet Bourguinon

Solid! Beets as a main dish. Julia would be so proud. Includes garlic, onion, carrots, fresh herbs, and lentils (a great local product of Montana).

Naturally Ella

[Vegan] Garlic Soba and Zucchini Noodles

Easy, simple Asian inspired dish of Garlic Soba and zucchini noodles (have I mentioned how you should get yourself a veggie spiralizer?

Sweet Corn and Sorhum Stuffed Peppers

Great seasonal combination of green peppers and corn, along with come fresh cilantro.

Other Vegetarian Recipes that Caught My Eye. . .

Unbelievably Delicious Cauliflower Soup – Ramsons and Bramble

[Vegan]Creamy Red Chard Linguine – Post Punk Kitchen

Beet and Black Lentil Borscht – My New Roots

Side note on pesto:

A little on how to make 11 kinds of pesto from Saveur — I feel like I am turning green, there is so much basil out there to make into pesto. . . And before you know it, the frost will nip that little basil.

Camp Cooking: Get outta town and bring your veggies with you

This week we have a guest blog post from Maria Kendra, our development coordinator here at Garden City Harvest.  She went on a camping trip last weekend, and didn’t let that stop her from using her veggies! She was inspired to tell us a bit about how she worked with fresh veggies on the road.

We all know it’s happening. The days are getting shorter. There’s a slight chill in the air in the mornings. The colder months are seemingly just around the corner.

And by golly, it’s time to squeeze in at least one last camping trip before these glorious, seemingly endless days of summer are behind us.

Now a ghost town, Bannack was Montana's first territorial capital (thanks gold!)
Now a ghost town, Bannack was Montana’s first territorial capital (thanks gold!)

Determined to have one last hurrah this summer, last weekend, I set out for Bannack State Park to literally and metaphorically savor the summer while it lasts. I had just filled my fridge with a fresh installment of veggies, so I decided to bring them along and use them as inspiration for our camping meal. I was #blessed that we were car camping, which meant I could bring along helpful tools like skewers and a cooler full of ice.

I took stock of what I had on hand (since sometimes things disappear in the back of the fridge) and searched online for some recipes that sounded good and used many of the ingredients I had on hand.

Chicken Shawarma Wraps

We ended up making Chicken Shawarma, a wrap filled with fragrantly seasoned Chicken and loaded with fresh vegetables topped with a spicy yogurt sauce. Since I didn’t have every single ingredient, and had no plans to buy a spice like sumac that I probably wouldn’t use again, I ended up adapting this recipe that I found The Bald Gourmet’s blog. This recipe makes use of the cucumbers, tomatoes, onions, garlic and herbs that you may be finding in your share lately.

Here’s how I simplified the Chicken Shawarma recipe:
  • Use pita bread instead of grilling fresh dough on the grill.
  • If you have any color onion (red, yellow, purple) that will do just fine.
  • It’s okay if you don’t have all of the spices called for (I omitted the sumac and used 5 spice instead of allspice.)
  • Forgo the meat. Just marinate carrots and zucchini and grill those bad boys instead! Heck, you can even use tofu. I bet that would be amazing.

Green Beans – Foil wrapped and fired to perfection

This super simple way of grilling green beans was a great addition to the meal. All you need are:

  • Green beans
  • Splash ’em with olive oil
  • Pinch of salt
  • Dash of pepper

Wrap the beans, oil, salt and pepper in a little foil package. Check out how this tutorial on making little foil packages for the grill, or just wing it. Let the package sit over the campfire for about 10 minutes or some, flipping them once (with tongs!) let cool enough to handle then unwrap and enjoy!

Veggie Grits for Breakfast

Inspired by a canoe camping breakfast of grits+butter+salt that I ate on a swamp island surrounded by ancient bald cypress trees somewhere near Uncertain, Texas– this is my improvised take on grits for breakfast, and includes veggie power!

Mmm... veggie grits for breakfast...
Mmm… veggie grits for breakfast…
Grits
  • 1 Cup polenta/ grits (see more on how to cook those here)
  • 5 Cups Water (if you want thicker grits use a little less, if you like it soupier then use a little more water)
  • 1 teaspoon salt
  • Butter or olive oil to taste
Toppings:

Chop up whatever vegetables you want to use up and saute in a medium of your choice (butter, olive oil, etc) then add the tomato past, a splash of water and the spices.

  • Tomatoes
  • Bell peppers
  • Onions
  • Corn
  • Zucchini/Summer squash
  • can of Tomato Paste
  • The secret ingredient: a few dashes of cinnamon
  • Salt and pepper to taste

Once you’ve topped the grits with the veggie mixture, you can add on some optional things to kick your breakfast up a notch. Egg. A dry cheese like Parmesan (the low moisture content makes it ideal for the outdoors), bacon bits, brewer’s yeast. Whatever your heart desires, really.

More camping recipe inspiration?

The Dirty Gourmet has a great recipe round up for the different types of outdoor exploring you might end up doing (if this darn smoke ever clears!). Some recipes are fancy, and others not so much. Take a peek and see what you’d be willing to try — or adapt — for your next camping trip.

Veggies for Breakfast

I’m a type one diabetic, which often means breakfast foods don’t work.  Even the healthy alternatives (some smoothies have more carbs than the carbiest bagel!) are full of too much sweet for this gal’s blood sugars.  And I have learned through my diabetes, when you first get up everyone’s blood sugars are more sensitive — diabetic or otherwise.  I won’t go into detail, but breakfasts are best when they are made up of less carbs and more proteins and fiber.  BORING you say?

I’m here to tell you it is NOT.

Veggies matched with eggs, bacon, or some kind of root hash are fantastic — and don’t have to take you all morning (though I do highly recommend a lazy Sunday afternoon brunch sometime soon, it is fantastic–I will not show you any photos of me, mainly because my hair is sticking up and I am wearing my slightly fluffy purple bathrobe that hasn’t been washed since I don’t know when — it’s kind of matted and brown on the sleeves and has random things shoved in the pockets — old grocery lists and a rock Austen found out on the back porch, some tissues for her ever-running nose, etc.). So here’s Austen instead.

Austen and biscuit
This is my daughter, Austen, who is finishing her Sunday brunch with a little leftover Danielle Walker almond flour biscuit.

The basic scrambled eggs and veggies

Got leftover veggies? Salsa? Some kind of roast or sausage?  A little pork chop? Kale? Chop up almost anything small enough and it tastes good with some eggs, salt and pepper.  A veggie scramble is what my family eats almost every morning.

Sunday scramble
A few leftovers in the pan: roasted cauliflower, steamed broccoli, and chopped up zucchini noodles.

Some of my latest leftover faves: broccoli (roasted or steamed), zucchini noodles chopped up to about 1-3 inches, left over roasted zucchini, roasted cauliflower, roasted carrots, and most any green (spinach is especially easy — wilts in a minute or less!).  I often add a little garlic — I don’t eat cheese, so this helps make up that empty hole in my life. Onions are always good — you can pretty much put a sauteed or caramelized onion in anything.

If it is uncooked, chop it up to your desired size and cook it first. Preferably in butter or bacon fat or coconut oil (yes – hard fats are just fine! you should ALWAYS save your bacon fat — it is better for you than olive oil if you are cooking, olive oil has a low smoke point that is always exceeded when you are cooking on your stove top).

Crack and scramble your eggs right in the pan, add some cheese if you like that (if I’m in a hurry, I just skip the cheese grater and use a knife to sliver the cheese in with the eggs).  I cook my eggs on medium low heat, the scrambled curds form easily, and I am less likely to overcook them. Mark Ruhlman taught me that generally, eggs need tenderness. I’ve changed the way I crack them too — softly against one and other rather than on the sharp edge of a pan or bowl. Plus, you can find out which eggs are strongest (it is often the blue eggs for me). I never fish around for egg shells anymore — really!

Frittatas are another great way to go, but do take the extra step of cooking in the oven, so would be more of a lazy Sunday option.

Kale Sprinkles

These are the ribboned version of kale chips — Chop up a few leaves of dino kale — I roll the leaves up like a cigar and slice them as thin as I can get them) at the beginning of the week, get my pan hot with some bacon fat, and cook the kale until it is crispy.  I add salt and eat it as a breakfast side or throw it ontop of eggs. So good.

kale ribbons
Kale ribbons and some chopped onion ready for the pan.

Not into eggs? Still want something savory?

Hash

I love veggie hash.  You can shred all sorts of things — and if you have a food processor, this can be done in a short amount of time — and if you’ve got the processor out, shred up a bunch of veggies for the week.  I eat hash for breakfast, or as a noodle or rice substitute for any meal.  My favorite hash veggies are: kohlrabi!!, rutabaga, carrot, winter squash (I generally just julienne this rather than use the food processor, but you can also slice it into 1/4 inch c shapes and saute or roast — this is a great leftover use for squash), and of course, potatoes.  I haven’t tried zucchini, but I bet it would be good. The trick is to have something shredded, something chunky (like broccoli, chopped zucchini, etc.).

I usually throw in some ground sausage into the mix–adds great flavor.  Many will top this with a fried egg and some cheese.

Here is a great recipe from the Nourished Kitchen to help inspire.

Skillets

I have a lot of food allergies, so I turn to Mickey when I need a new idea that isn’t going to make me feel ill.  She has a great recipe for veggie skillets that plays well with many veggies.  Don’t forget to add some basil or other fresh herbs.  Herbs are really good for you and add so much flavor.

The sweeter side

I totally get that you want a little sweet to start your day.  If that is your thing, here are a few ideas.

Smoothies

Try this green smoothie ratio that incorporates greens in a balanced way — great way to use up some excess greens.  It is a ratio that allows you to use a host of different fruits and greens so you can use what’s in your fridge and freezer. I use this a lot for my daughter — she has a cup full of blueberries and spinach in one hand and a forkful of broccoli, cheese curd egg scramble in the other. I have a friend that has started making baggies using this ratio and throws them in the freezer so all she has to do before she leaves in the AM is grab the baggie full of ingredients from the freezer and throw it in her Vitamix.

Crepes/Wraps

Make some batter for crepes and fill them with fruit or veggies — this could be sweet or savory.  Blueberry season is upon us. . .

My last lazy Sunday, I made a double batch of Danielle Walkers’s crepes (grain free and good!) and made breakfast burritos with bacon, eggs, and a skillet full of veggies. You can also stick left over batter in the fridge and make a few more later in the week or make them all up and freeze some for later.  Just put a little wax paper between each crepe).

Heidi Swanson has some great ideas for breakfast bowls including:

Yogurt Bowls: Plain Yogurt + pinch of salt + brown rice or barley + lots of chopped herbs + a pinch of turmeric + olive oil drizzle (scroll down to the bottom of the blog post)

Chia bowls and overnight oat bowls. With any of these bowls, you could add veggies and make it savory, but let’s face it — peaches, blueberries, cantaloup — they are all in season and filling our wonderful farmers’ market stalls.  So savor the season and enjoy your fruit and your veggies. Don’t forget the nuts and seeds.  So good!

Thanks for reading.

Next week Farmer Sarah will be writing about their daily lunches at Orchard Gardens Neighborhood Farm.  Each of our farms has a kitchen and the staff there make food together and share a meal most days.  She’ll be writing about what they made in a week — with photo documentation.  I’m excited, are you?

Please do leave comments and questions – I am happy to hear how you eat your veggies and what modification or question you have for these ideas.

Check out our pinterest page based on this blog post: Vegetables for Breakfast!

 

 

Beef Up Your Greens: A Vegetarian Recipe

Ellie and the greens
Ellie hiding behind her greens.

This week Ellie Duncan, apprentice at our Orchard Gardens Neighborhood Farm and Community Gardens, is guest blogging for us.  Ellie is a recent graduate of the University of Montana, and helps keep up the farm two days a week thanks to the help of our friends at Missoula Federal Credit Union.  Her fridge overfloweth with greens– sound familiar?  Leave us a comment with how your green burgers turned out.

Is your fridge over-flowing with July’s generous bounty? Are you guiltily throwing away wilted greens as much as you are packing fresh ones in your fridge? Are you beginning to wonder if your housemates will continue to forgive you for completely infringing on their fridge space and burying their tortillas and peanut butter with kale, collards, swiss chard, and so on? See for yourself what mine looks like. . .

Fridge overflowing with greens
This is my fridge. My poor roommates must dig through this jungle for their peanut butter.

At Orchard Gardens, we hear it week after week, directly from our CSA members or through the grapevine: “THIS IS SO MUCH FOOD!” More specifically, “What am I supposed to do with all these greens!?!?”

Well, I’ve got a recipe for you: Green Burgers!

This recipe is modified from another recipe which intrigued me with the title “Green Meat Balls.”  Neither of these recipes include meat, so if you’re going to scoff at them for their counter intuitive names, this is your chance. . .Now, read on!    

GREEN BURGERS

 Ingredients:green burger ingredients

  • 1 bunch greens (kale, collards, swiss chard, beet greens, carrot tops, mustard greens, or any combination of extra greens you have wilting in your refrigerator!)
  • 1/3 c. zucchini (shredded)
  • 1/2 c. onion or scallions (finely chopped)
  • 1 clove garlic (finely chopped)
  • 3 eggs -1/2 c. bread crumbs
  • 1/3 c. flour
  • 1/2 c. water
  • 2 T sesame seeds
  • salt and pepper to taste
  • oil for frying (I prefer safflower oil– heat tolerant and local! Available in bulk at the Good food store and Missoula Food Coop)

How to make:

Finely chop the greens into strips (think the size of a match stick.) Mix in a large bowl with chopped onions, garlic, shredded zucchini. Add eggs and water.

In a separate bowl combine bread crumbs, flour, sesame seeds, salt and pepper.

Add to vegetables. With your hands, or a large spoon, form the mixture into burger shapes.

Cover the bottom of a cast iron pan with your frying oil and heat to medium-high.  Fry your Green Burgers, flipping when golden brown.

These hearty green burgers are great as a snack, a side dish, or used as a vegetarian substitute in the traditional burger environment (in between a bun with your favorite condiments.) They are crispy, flavorful, AND help to diminish the unreasonably large mountain of greens in your refrigerator!green burgers - completed

Cue Andy Williams — it’s the most wonderful time of the year

greens in the greenhouse
All the baby greens at the Orchard Gardens Farm – ain’t it grand?

Y’all, it’s CSA time.  That means a whole mess of greens — fresh and crunchy and crisp and oh so tender-sweet.

There’s a variety, and depending on your farm, you could have heads of lettuce and cut arugula ready for salads, mustard greens, beet greens, kale, and radishes, with their peppery greens (the radish greens might be better than the radish itself – check it).

Wondering what to do with the various shades of green about to be filling your crisper drawers?  Fear not! Here’s some ideas and a touch of inspiration for your kitchen. I’ll cover bok choy, spinach, mustard greens, arugula and radishes this week. More to come next week (and the rest of the 18 weeks) to keep your dishes interesting.

TO BEGIN, BOK CHOY
Bok Choy, also known as Chinese cabbage, is a juicy crisp veggie known for its great abilities in the stir fry department. But there’s so much more you can do! I love this rundown on what to do with your bok by The Kitchn’s Faith Durand (The Kitchn is such a great resource for so many domestic questions — book mark it, and you’re welcome).

SPINACH
You probably have your own running list of things to use spinach for. You are likely to have an abundance of it in the coming weeks, so let’s talk everyday use. Try cooking it (as opposed to raw) — it is actually better for you than the uncooked version, PLUS it reduces to like an eighth of what it was raw.  I love throwing it in a sauté pan on medium heat with smashed garlic and LOTS of Lifeline butter (both extremely good for you and local!) until it wilts. This is a similar version, from an 1840’s farm cookbook (originally handwritten, y’all).

Cooked spinach makes a great bed to serve meat or fish on, rather than pasta or rice.

And don’t forget veggies for breakfast! Throw it in with eggs and cheddar cheese — it cooks so fast, you can put it in at the same time as the eggs, add the cheese and scramble away. Here’s a similar recipe to try — quick and easy.

Spinach is also one of the more undetectable smoothie veggies. Check out this green smoothie formula offering ratios to match fruit with almost any green (mustard greens still might not be the greatest idea).

MUSTARDS
Mustard greens took me awhile to embrace. They have a more complex flavor, and I didn’t know what to do with them at first.  But there’s a lot.  I love this pesto — great way to use up large amounts.  Mustards are already high in antioxidants and vitamin B – when you concentrate the mustards in the pesto, you get even more of them so it packs a nutrient powerful punch.

This recipe is delightful.  It has a bonus: BACON! Thanks, Epicurious (great collection of well written recipes from places like Gourmet and Bon Appetite).

ARUGULA and RADISHES

watermelon and radishes
Watermelon salad prep. . . those squiggly bits are radish roots — a little art created by my sous chef and friend, Ryan.

I just tried grilling watermelon over the Memorial Day weekend.  I mixed it with some arugula and slivered radishes and toasted pumpkin seeds.  For dressing, I reduced about a half a cup of balsamic vinegar to half,  added a touch of honey (read: tablespoon) and olive oil. Holy moley, what a salad.  Pair it with a grilled steak and you’ve got a seriously delicious meal.

We’ll be covering even more in the coming weeks, I hope you’ll subscribe to keep the recipes and tips coming. And feel free to share your own ideas, creations, and questions in the comments!

For now, there may not be mistletoe-ing but our hearts (and bellies!) will be glowing. Merry Green-mas to you — enjoy the freshest season!