Handful of fresh arugula
4-5 stalks asparagus, steamed and cut into 1" pieces
1 tsp dried thyme (your guess with fresh thyme); I also recommend summer savory
2 Tbsp milk
2 Tbsp bread crumbs
Feta cheese crumbles
Preheat broiler. In a small omelet pan, saute arugula in Tbsp oil or butter till wilted. In meantime beat eggs then mix in thyme and milk and pour over wilted arugula and cook until eggs are firm on bottom but gooey on top. Toss bread crumbs and cheese over asparagus then spread over omelet Broil until eggs and cheese are browned. 2-4 minutes. Serves 2
-- Recipe by Barb Noyes StarkFar East Shredded Salad
Fresh vegetables for the base, about 5-6 cups total, to serve 3 or 4 as a main course:
Any combination of green and red cabbage, kale, chard, arugula, or other hearty leafy greens, shredded or chopped
Carrots, grated, julienned, spiraled, or use carrot peeler to make long curls
Cucumbers, cut in chunks or thin slices
Summer squash, cut in chunks or thin slices
Sweet pepper, cut in chunks or tin slices
Red onion, chopped or thin slices
Chives, regular or garlic, mince
Radish, any variety, thinly sliced
For the toppings:
1/2 c. Peanuts, roasted, no salt
1-2 Eggs, boiled and sliced or scrambled, OR cooked chicken or other meat
2 T. Basil, chopped
2 T. Cilantro, chopped
2 T. Mint, chopped
1 Hot pepper, chopped, or red pepper flakes to taste
For the toppings:
1 T. Toasted sesame seed oil
1 1/2 T. Lime juice
1 1/2 t. Rice vinegar
1 T. Fish Sauce (Vietnamese, preferably containing only anchovies, salt, sugar)
1 Garlic clove, minced
1 t. Sugar
1. Combine the chopped or shredded vegetables in a large bowl.
2. Combine the dressing ingredients in a lidded jar, shake to mix.
3. Add dressing to salad base, to taste.
4. Add toppings as you wish, or serve toppings on the side.
-- Recipe by Janet Osborn
Chives or Garlic Chives
White balsamic vinegar
Salt and pepper
Za'atar spice (optional)
All quantities are subject to personal preference and can be adjusted.
Steam the lentils until tender (or buy precooked), cook the quinoa in water or chicken broth, let cool. Stir together the quinoa, lentils and other ingredients in a bowl. Chill for at least 30 min or overnight. Nosh.
-- Recipe by Elizabeth Warren
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