- Garlic scapes (you are going to want lots)
- Oil of choice (olive, butter etc)
- Salt
- A squeeze of lemon (optional)
From Serious Eats
From Serious Eats
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From Serious Eats I make this for stand-alone consumption, however, it mixes wonderfully with grains, beans, meat, or other vegetables.
Ingredients
Getting fancy: If I am eating them with beans I will toss in a can in when I am adding the liquid. If I am including a grain (like bulgar) I will toss that in with the appropriate amount of liquid and allow the grain to cook with the chard. Ingredients
From My Recipes Kale. Don't be over it. I know, it was a trend, but while trends may pass, the deliciousness of this leafy green remains. If you think you don't like kale, but have only had it from the grocery store, come by and take a taste of ours. Tender, flavorful, and fresh tasting. There are so many great things you can make with kale (kale chips, frittata, kale and black beans, etc) but one of the most simple is a salad. And it is so good with everything. I like to make a big one at the beginning of the week and then dole it out as needed, a scoop with breakfast here, a pile at dinner. As it rests in the fridge, the flavors meld making it even tastier.
Simple Kale Salad Ingredients
Ingredients
That is all! Good bread, tender, tasty radishes sliced thin, a sprinkle of salt, and a lipid. Beyond delight.
I do a lot of meal prep. It is the only way that I manage to feed myself through the week. Often, in the beginning of the week I will boil a bunch of potatoes and then tuck them in the fridge. A real quick meal can be made: heated potatoes, a couple sprinkles of microgreens, a scoop of sour cream, a drizzle of oil, and a little salt. That is all you need and you can be sated. And you can spend the whole meal making the perfect bite.
It is garlic pulled before it forms a head. Fresh, tender, and delicious. Use the whole plant. Make a pesto
Cook pasta. While the pasta is cooking, chop up some scallions and pea shoots. Drain the pasta and return it to the hot pot. Toss in the shoots and scallions along with some balsamic vinegar, olive oil, and some grated Parmesan cheese. If you like, you can also add pine nuts, but it is great on its own.
This is a wonderful dish with any green and pea shoots are no exception. Make a large portion and dole it out through the week for lunch and dinner. See if you can make it last longer than a sitting. I barely can. |