We’ve been having endless fun and enjoyment from your vegetables!
a couple of highlights so far…
Adzuki beans with raw bok choy, red onion, toasted sesame seeds, dressed with apple cider vinegar, olive oil and liquid aminos.
Farro cooked in chicken broth, cooled and tossed with julienned kohlrabi, speckled trout, sauteed garlic scapes and onions and dressed with lemon juice and olive oil.
sauté chard and onions and put in 9″ pie dish. Beat 5 eggs with 1/3 cup cottage cheese, salt and pepper. Pour over chard and onions. bake at 350 for about 30 minutes, top with 1/3 cup grated Romano and continue baking until cheese is melty and eggs are set.
Steamed broccoli with salt, pepper and Hay River pumpkin seed oil. Holy crap that’s tasty!!
yellow curry with pea pods, zucchini, onions and napa.
Napa salad dressed with apple cider vinegar, estornell olive oil and liquid aminos, tossed with baked sesame tofu.
Today I’ll make a wee batch of pickled beets, another ‘egg pie’ with zucchini and some black currant jam. Yippee!
Yumyumyumyumyum
Thank you!!!
