Baby Rainbow Chard from Farmer’s Market

Finally, local organic produce!  Collegeville Farmer’s Market had it’s grand opening today.  Bright and early at 9:00am local vendors filled the lot as curious residents came to view the offerings.  I was so impressed by the local organic farm stands.  Considering how early in the North Eastern growing season we are, they had lots various veggies and herbs to satisfy the epicurean in all of us. 

I slowly approached the stands to see what finds might jump out at me.  Low and behold Baby Rainbow Chard.  Considering my attempts, or should I say, failed attempts at growing Chard, I was ecstatic.  I immediately purchased about a pound, carefully placed it in my responsible, eco friendly bag that I brought from home, and rounded up the family to make our final purchases.

As soon as I got home, I rinsed the beautiful, fresh, crisp, colorful rainbow, and began to prepare lunch.  I then warmed my trusty cast iron pan and added a small bit of organic olive oil.  I tossed in some minced garlic and sautéed until golden.  I roughly chopped the chard and added it to my pan.  A pinch of sea salt, pepper and garlic powder seasoned it perfectly.  As the wilting began, my mouth watered at the aroma.  I complemented the quickly disappearing chard with a few tablespoons of pine nuts.  I let them cook together a minute or two before tossing in some halved ripe grape tomatoes.  After just a minute of cooking with the tomatoes, I  removed the blend from the pan and plated them.  To top off the slightly bitter green, I made a balsamic syrup reduction in the pan I cooked to chard in.  It did not take long form my aged balsamic to become a sweet thick syrup.  I drizzled it over the top and called it a meal.  It was so delicate and delicious,  there is just something about eating local that makes it taste better!

 

Two very different breakfasts…

GRITS

My husband and daughter enjoyed these creamy grits for breakfast this morning.  Organic corn grits with a pinch of pink salt, fresh cracked pepper, some crunchy salty vegan bacon bits, and a little bit of vegan cheese and a small pat of earth balance buttery spread.  I kicked up the salty and cheesy flavor by adding a few tablespoons of nutritional yeast while cooking.  Needless to say, the bowls were licked clean.

My breakfast preference on this warm and muggy morning was SALAD.  Yeah, I know, salad for breakfast?  I open the fridge this morning, and staring me in the face was so much fresh beautiful organic produce from yesterday’s shopping, I just couldn’t help myself to a great salad.

Thanks to all these great ingredients, I feel full of energy to start my day. 

Happy Easter Snack

Peanut Butter and Jelly, but too cute a snack on to post.

Easter Breakfast Eggless Quiche

This quiche was made from a tofu and cashew base.  It is filled with broccoli, asparagus, green onion, dairy free cheese and loads of herbs and spices.  It was baked in a spelt crust.  This was a delicious take on a classic high fat traditional dish.  It was thick, dense and creamy on a light and almost nutty crust.  My family was definitely pleased with this meal.

Go ahead, take a bite…

I think I have perfected the homemade veggie burger!

I am happy to say I went grocery shopping today and felt liberated when I saw my $5.99 organic 4 pack of veggie burgers and I got to walk right past them knowing I made about 10 bigger organic burgers for about $3.00. And, don’t tell Amy’s (my favorite brand) that I think mine even taste better!!!!

Wheat Pasta with Veggies & Wheat Beer Bread

It took under and hour to make this fine Sunday dinner, including making the bread from scratch.  And it’s even vegan without substitutions.  Crazy, I know.  Next time, I will add some vegan cheese and garlic to the bread for a different taste.  I loaded the whole wheat pasta with tons of veggies, including shitake mushrooms, asparagus, broccoli, spinach, red onion, garlic, cherry tomatoes and fresh chopped basil.  We had the rest for lunch today and Andy mentioned he’d like some olives in his, so I added them.  I used Black Kalama and Green and them some sun dried tomatoes and marinated artichokes.  It was like a whole new dish.

Homemade Veggie Burgers

Hot off the grill!  Family approved homemade veggie burgers.  No more $5.00 a box organic frozen veggie burgers for me.   I don’t know how, but I made a veggie burger that tastes like a real burger.  Crazy, I know.  But, it was dense, bursting with flavor, juicy and filling.  I don’t know which ingredient took this simple veggie burger to star status, but I am glad I made a double batch for freezing so I can figure out how I made them.  My husband keeps repeating to me that they were the best veggie burgers he ever ate.  I will take that as a high compliment.  Unfortunately, I had no wheat rolls or thins, so I ate it bun-less.  But, veggie burgers were at the request of my daughter, and since I was all out, I thought it would be a great time to try my hand at them.  I am so glad I did.  I can’t wait for tomorrow’s leftovers!

Chik’n Salad served with Asian Noodle Salad

A great lunch.  Whole sprouted grain bread with a thin layer of vegan mayo and fresh arugula and baby spinach atop vegan chik’n salad spiked with cranberries and slivered almonds.  Slightly sweet from the cranberries and crunchy from the celery, onions and almonds.  On the side, An Asian Noodle Salad made from gluten free Udon Asian buckwheat noodles, broccoli slaw, shredded carrots, shredded cucumbers, chopped pea shoots, slivered snap peas, very thin slices of red onion and green onion, and a dressing made from rice vinegar, peanut butter, sesame oil, and Mirin (sweet Asian wine), and a sprinkle of toasted sesame seeds.

This is nutritional lunch heaven! 

Vegan Chik'n Salad up close!

Colorful Salad

How can you not feel good when you eat a rainbow?

10 minute Gourmet Lunch

Balsamic Dijon Gardien Chik’n over Quinoa

with grilled Zucchini Eggplant and Cherry Tomatoes and Asparagus!

This meal literally took 10 minutes and tasted outstanding.  It is high in protein and whole grains and full and great nutrients in all these wonderful flavorful veggies.  This meal will leave you satisfied and full of energy not full and tired!

Grilled Tofu with Asian Slaw