Recipes

Breakfast Burritos
Open Faced Melts
Squash Canoes
Tomato and Swiss Chard Tart

Breakfast Burritos (uses potato, green onions, asparagus, fresh greens, herbs)

2 large Idaho potatoes (or half a dozen small red potatoes), peeled and diced
1 T. olive oil
Salt and pepper
1 bunch or so green onions, chopped
8-10 stalks asparagus, chopped
1-1/2 c. fresh greens (spinach, nettles, wild dandelions, etc.) well rinsed and chopped
5-6 eggs, beaten
1 c. grated cheese (swiss, cheddar or your favorite)
2 T. water
1 t. dried or several T. fresh herbs such as basil, savory, oregano or thyme
1/4 t. ground coriander
 
Flour tortillas
Salsa, any kind

1.  Fry potatoes in olive oil, adding herbs partway through cooking.  Season to taste with salt and pepper.
2.  When potatoes are almost done, add water, eggs, asparagus and greens. Cover, and cook
on low until asparagus is almost tender.  Stir.
3.  Sprinkle grated cheese on top, replace cover, and cook a few
minutes more, until cheese is melted.
Use as filling for burritos.  Serve with salsa.  Eat and Enjoy.

Open Faced Melts (uses peppers, tomatoes, etc...)

Bread- any kind, the heartier the better
Spread with- butter, mayo, mustard or horseradish
Layer on- bacon, tuna, peppers, tomatoes, broccoli, sprouts, whatever!
Top with cheese- any kind

Preheat oven to 375 F

Spread butter on one side of bread, and place buttered side down on cookie sheet.  Spread top of bread with mayo, mustard and/or horseradish, add toppings and cheese.  Bake 15 to 20 minutes or until cheese is bubbly. 

Squash Canoes (uses summer squash, zucchini, onion, herbs)

350 F oven
Start by putting ½ c. brown rice on to cook.  Slice 3 to 4 large summer squash in half lengthwise.  Scoop out insides, leaving ¼ inch shell. 

Saute in butter:

Chopped zucchini insides                              
1 clove crushed garlic
½ lb. Chopped mushrooms                            
2 T. raw sunflower seeds
1 lg. Onion, chopped

Season with:

Rosemary                                                       
Thyme
Basil

Beat 3 eggs.  Mix with:

1 ½ c. cottage cheese                                     
Tabasco sauce to taste
3 T. tamari (soy sauce)                                   
1 c. grated Cheddar
Dash Worchestershire sauce              
1 c. cooked brown rice                       
¼ c. wheat germ         

Tomato and Swiss Chard Tart (uses tomato, swiss chard, basil, onion, jalapeno pepper)

350 F oven
1 9" pie crust, unbaked
2 medium tomatoes (one yellow and one red makes nice contrast)
1 bunch of Swiss Chard, including stems, chopped
3 large eggs, beaten
1 c. milk
1/2 or more c. grated cheese (cheddar or a mix is good)
10 basil leaves, chopped
1/2 small onion, chopped
1/2 jalapeno pepper, seeded and cut into two large pieces
several tablespoons grated Parmesan or Romano cheese 
cooking oil
salt and pepper
1.  Slice tomatoes in 3 slices each, sprinkle generously with salt, and let sit, 20-25 minutes.  Rinse off excess salt, then set aside.
2.  Saute onion, basil and jalapeno in some oil until onion starting to soften, about 5 minutes.
3.  Add swiss chard, stir and cover.  Stir once or twice, cook just until cooked through, about 5 minutes.
4.  Remove and discard jalapeno pepper.
4.  In a bowl, combine milk, eggs, grated cheddar cheese, one shake of salt shaker, generous dash of pepper.
5.  Assemble tart:- Place crust in pan, add Parmesan in bottom of crust.
Add sauteed chard mixture.
Add milk egg cheese mixture.
Place tomato slices on top.