1
Japanese Curry – Karei Raisu
2
Lime Sugar Snap Pea Lentils
3
Roasted Salted Soybeans Perfect For Snacking!
4
Pumpkin Sourdough Dinner Rolls
5
Instant Mashed Potatoes Cheesy Broccoli Casserole
6
Frosted Cucumber Cookies
7
Slow Cooker Mexican Vegetarian Tomatillo Soup
8
Roasted Tomatillo, Onion & Jalapeno Salsa
9
5 Ingredient Pumpkin Oatmeal Cookies (Sugar Free!)
10
Slow Cooker Wild Crab Applesauce
11
5 Minute Mexican Burrito Bowl
12
Marinated Overnight Italian Diced Tomatoes (No Boiling or Peeling Needed)
13
Mexican Vegetarian Lasagna
14
Buttered Cabbage and Rice – 20 Minute Meal
15
Green Bean, Cabbage and Cheese (Just Like Macaroni and Cheese But Without the Pasta!)
16
Sugar Glazed Cucumber Bread
17
Crustless Broccoli Cheese Quiche
18
Melted Kale Arugula Cheese Sandwich
19
How To Freeze Bok Choy Whole To Use in Udon Soup
20
Vegetarian Brown Sugar Collard Greens

Japanese Curry – Karei Raisu

Delicious homemade Japanese Curry using beef, onions, potatoes, carrots and curry sauce mix.

I love Curry.  And I’m not talking about Steph Curry because you guys know I’m a Cavs fan.  I’m talking about curry, the delicious dish that can be found in multiple varieties around the world.   In Morimoto’s cookbook Mastering the Art of Japanese Cooking he writes “Japanese curry is like the final whisper in an international game of telephone.  It began in India, moved to and morphed in England, and settled in my home country ….every prefecture and every family has its own version”.

Delicious homemade Japanese Curry (Karei Raisu) using beef, onions, potatoes, carrots and curry sauce mix.

Right now I’m really into Morimoto’s cookbook to get better at Japanese cooking. The book has everything in it from this delicious curry (who my husband rated as “one of the best things you ever  made”) to udon noodle soups, shrimp dumplings, rice bowls, tempura and so much more.   For a holiday gift I’d definitely add Mastering The Art of Japanese Home Cooking to your wishlist.  You can also find more recipes at the #JapaneseHomeCooking book blog party if you make this, fall in love and want to try more! 
Delicious homemade Japanese Curry (Karei Raisu) using beef, onions, potatoes, carrots and curry sauce mix.

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Lime Sugar Snap Pea Lentils

Lime Lentils with Sugar Snap Peas is a delicious healthy side dish made in less than 30 minutes.  These make a fantastic dish to serve with chicken or to have on the holiday dinner table.  Recipe uses 2 cups dry lentils and 1 1/2 cups fresh sugar snap peas.  

I first made these Lime Lentils during the Summer when we were in peak Sugar Snap Pea season.  I loved how easy they were to make.  I loved how economical the dish was (dry lentils are cheap!).  I loved how fresh the dish tasted due to the crunch of the peas.   A few months later it’s still one of our favorite side dishes.

Lime Lentils with Sugar Snap Peas is a delicious healthy side dish made in less than 30 minutes. These make a fantastic dish to serve with chicken or to have on the holiday dinner table. Recipe uses 2 cups dry lentils and 1 1/2 cups fresh sugar snap peas.

You’ll  need 1 1/2 cups sugar snap peas. The fresher the better.  These were just picked from the garden.
Lime Lentils with Sugar Snap Peas is a delicious healthy side dish made in less than 30 minutes. These make a fantastic dish to serve with chicken or to have on the holiday dinner table. Recipe uses 2 cups dry lentils and 1 1/2 cups fresh sugar snap peas.

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Roasted Salted Soybeans Perfect For Snacking!

Roasted Salted Soybeans recipe using fresh soybeans. These are perfect for healthy snacking! 

A few years ago I learned how easy it is to grow soybeans in your garden.  They tend to be one of those plants where you plant a seed, don’t do much else and suddenly you have beans galore to pick.    Soybeans can be used in many recipes, including fresh edamame,  pesto for pasta/dip.   For this harvest I wanted to use some of our soybeans for a roasted healthy snack, something where I can throw a bunch in a bag and enjoy at my desk at work or a road trip.     I love guilt free snacking so I love these Roasted Salted Soybeans. 

Roasted Salted Soybeans recipe using fresh soybeans. These are perfect for healthy snacking!

Roasted Salted Soybeans recipe using fresh soybeans. These are perfect for healthy snacking!

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Pumpkin Sourdough Dinner Rolls

Extra soft Pumpkin Sourdough Dinner Rolls recipe.   These rolls have a subtle pumpkin flavor and make the perfect roll for Fall dinners and holidays.

If you follow me on social media you might know I have a thing about baking bread.  This Summer I started to get into it, especially Sourdough bread. I keep my Sourdough Starter in the fridge, bringing it out weekly to feed and bake something delicious.  With so much fresh pumpkin we have now from our garden pumpkins I wanted to mix it into a bread recipe so I came up with these extra delicious and soft Pumpkin Sourdough Dinner Rolls.

Extra soft Pumpkin Sourdough Dinner Rolls recipe. These rolls have a subtle pumpkin flavor and make the perfect roll for Fall dinners and holidays.

Warning: You will not be able to eat just 1 roll. Probably not 2 rolls.  They are so delicious you’ll want to eat them all!

Extra soft Pumpkin Sourdough Dinner Rolls recipe. These rolls have a subtle pumpkin flavor and make the perfect roll for Fall dinners and holidays.

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Instant Mashed Potatoes Cheesy Broccoli Casserole


Instant Mashed Potatoes Cheesy Broccoli Casserole is a comfort food dish that will have your entire family begging for more!  It uses Instant Mashed Potatoes so it’s easy to make.  It’s the perfect side dish for the holidays because it’s cheesy and delicious and only takes 5 minutes to prepare, 25 minutes to bake.

Before we know it the holidays will be here and we’ll be planning our dinner menu with friends and family.  I wanted to share with you one of my favorite holiday casserole dishes that I think you’ll like because it’s super easy to make and is pure comfort food.  The casserole only has 4 ingredients: mashed potatoes, broccoli, cheese and crackers.   Who doesn’t love those ingredients?  I was serious when I said this was comfort food.  It only takes 5 minutes to prepare, 25 minutes to bake.  What you’re left with is a cheesy delicious casserole that will make everyone at the dinner table happy, including you because it hardly took any work to make!

Instant Mashed Potatoes Cheesy Broccoli Casserole is a comfort food dish that will have your entire family begging for more! It uses Instant Mashed Potatoes so it's easy to make. It's the perfect side dish for the holidays because it's cheesy and delicious and only takes 5 minutes to prepare, 25 minutes to bake.

The dish is easy to make as it’s just 4 level steps.  First you spread out the mashed potatoes.  Next comes the broccoli on top.  Then sprinkle your cheese.  Finally, add your crumbled up crackers.  
Instant Mashed Potatoes Cheesy Broccoli Casserole is a comfort food dish that will have your entire family begging for more! It uses Instant Mashed Potatoes so it's easy to make. It's the perfect side dish for the holidays because it's cheesy and delicious and only takes 5 minutes to prepare, 25 minutes to bake.

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Frosted Cucumber Cookies

Chewy Frosted Cucumber Cookies are classic tasting cookies made with 1 cup grated cucumber to add some healthy nutrients!  It’s the perfect easy cookie recipe to make with kids to show them vegetables can be yummy! The cute cookies are soft and you will fall in love with the sugar frosting on top!  Who knew baking with cucumbers could be so delicious!

Cucumbers aren’t just for making pickles with (although they are sure are yummy).  You can also bake with cucumber, similar to how you’d use zucchini or pumpkin.  All you have to do is remove the seeds and grate the cucumber to get a similar texture.  I’ve been using cucumber in multiple baking recipes this Summer, like this Sugar Glazed Cucumber Bread, and we’ve been loving it! 

Chewy yummy Frosted Cucumber Cookies are classic tasting cookies but made with 1 cup grated cucumber to add some nutrients! The cookies are soft and you will fall in love with the frosting on top! It's the perfect cookie to make for your family!

For this recipe I was inspired by Oatmeal Sugar Cookies that I used to love as a kid.  This recipe uses no oatmeal, but it has the same chewy consistency, along with the sugar frosting.    The cucumber is hardly tasted in this recipe, but slightly visible with beautiful green specks decorating the cookie here or there.   After family and friends tell you they love the cookies then you can tell them they are made with cucumbers.  They will be shocked, trust me, I do it all the time! 

Chewy yummy Frosted Cucumber Cookies are classic tasting cookies but made with 1 cup grated cucumber to add some nutrients! The cookies are soft and you will fall in love with the frosting on top! It's the perfect cookie to make for your family!

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Slow Cooker Mexican Vegetarian Tomatillo Soup

Slow Cooker Mexican Vegetarian Tomatillo Soup is a comforting recipe filled with healthy vegetables. Unlike other Fall comfort soups this one is low calorie.   Soup ingredients include fresh tomatillos, tomatoes, onion, jalapeno, corn and black beans! 

I didn’t plan on posting 2 tomatillo recipes this week but when you have a 10 pound basket full of tomatillos staring at you from the kitchen counter you might be persuaded.   It finally feels like Fall in NYC and I wanted to use the tomatillos in a Fall recipe instead of the usual salsa I make.  Whenever I think of tomatillos my mind always goes to soup so I decided to follow this path and come up with a Mexican inspired soup that uses tomatilos, as well as other garden fresh veggies: black beans, tomatoes, onion, jalapeno and corn.     This tomatillo soup tastes delicious and has a deep flavor due to the vegetables and spices.  It’s a comforting soup but doesn’t feel heavy like many other Fall soups.    I suggest serving this alongside some rolls or biscuits for dipping.

Slow Cooker Mexican Vegetarian Tomatillo Soup is a comforting recipe filled with healthy vegetables. Unlike other Fall comfort soups this one is low calorie. Soup ingredients include fresh tomatillos, tomatoes, onion, jalapeno, corn and black beans!

It warms my heart (literally) to see so many of the vegetables we grew in this soup.   The stars of this soup are the tomatillos which are filled with tasty juices that are going to be released in the slow cooker.

Slow Cooker Mexican Vegetarian Tomatillo Soup is a comforting recipe filled with healthy vegetables. Unlike other Fall comfort soups this one is low calorie. Soup ingredients include fresh tomatillos, tomatoes, onion, jalapeno, corn and black beans!

The other personal star in this soup are the black beans.   Last year we started growing our own dry beans and since then I’ve been hooked.  We grow a few different dry beans during the Summer so we can enjoy them in the Fall and Winter.   This recipe calls for 1 cup dry black beans but if you don’t have the time to soak them you can also use 1 can of black beans.

Slow Cooker Mexican Vegetarian Tomatillo Soup is a comforting recipe filled with healthy vegetables. Unlike other Fall comfort soups this one is low calorie. Soup ingredients include fresh tomatillos, tomatoes, onion, jalapeno, corn and black beans!

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Roasted Tomatillo, Onion & Jalapeno Salsa

This recipe for Roasted Tomatillo, Onion & Jalapeno Salsa is delicious for dipping chips in!  The vegetables are roasted in the oven which creates a creamy salsa!

This year we’ve grown the most tomatillos in our gardening history so I’ve been excited to experiment with new tomatillo recipes.  I usually rely on my Tomatillo Salsa Verde recipe to make with our tomatillos (plus it freezes great for preserving) but I wanted to make a Tomatillo Salsa that was creamy, thick but not too thick and very tasty.  This recipe calls for tomatillos, onions and jalapenos which makes it a triple threat if you have all 3 growing in your garden.   Roasting them in the oven gives them a rich, smoky taste and helps in making the salsa creamy instead of watery.     

This recipe for Roasted Tomatillo, Onion & Jalapeno Salsa is delicious for dipping chips in! The vegetables are roasted in the oven which creates a creamy salsa!

This is a perfect salsa to serve alongside tortilla chips, but it’s also delicious to add on top of tacos, burritos and even chili.   If you’re looking for a new salsa to try I hope you give this a shot!

Before:
This recipe for Roasted Tomatillo, Onion & Jalapeno Salsa is delicious for dipping chips in! The vegetables are roasted in the oven which creates a creamy salsa!

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5 Ingredient Pumpkin Oatmeal Cookies (Sugar Free!)

Looking for a easy pumpkin recipe? This is it!  These Pumpkin Oatmeal Cookies are made with just 5 ingredients!   Add chocolate chips on top of the cookies to take it to the next level of yum!  Recipe is Sugar Free, using maple syrup instead.

Fall is the best time of the year!  The chilly weather is coming in.  Apple picking is thought of as a weekend exercise.  Apple cider is a appropriate drink any time of the day.   You can put skeletons in your front yard.   You can have as many pumpkins in your house as you want.   Fall is all about the best recipes too – apples, pumpkins, cinnamon – yum, yum, yum!
Looking for a easy pumpkin recipe? This is it! These Pumpkin Oatmeal Cookies are made with just 5 ingredients! Add chocolate chips on top of the cookies to take it to the next level of yum! Sugar Free Option is also available in recipe.

With pumpkins ranging from munchkins to pie to giants in our house right now (all from the garden!) I have been baking a few at a time to preserve and enjoy the pumpkin inside of each.   As we’re nearing the end of September I think it’s time we dive right into pumpkin season with a pumpkin cookie that is delicious and light on the calories.  
Enjoy!
Looking for a easy pumpkin recipe? This is it! These Pumpkin Oatmeal Cookies are made with just 5 ingredients! Add chocolate chips on top of the cookies to take it to the next level of yum! Sugar Free Option is also available in recipe.

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Slow Cooker Wild Crab Applesauce

This is a easy applesauce recipe to make in your slow cooker with your wild crab apples!  You don’t need to peel the apples! Even better there’s no sugar in this as we use maple syrup instead!

Because Fall is the best season and I know you’ll be apple picking soon I wanted to give you my Slow Cooker Wild Crab Applesauce recipe to enjoy! And guess what? You don’t even need to peel the apples!  Throw them in the slow cooker and in 3 hours you’ll have delicious (and amazing smelling) applesauce.  Enjoy!
This is a easy applesauce recipe to make in your slow cooker with your wild crab apples! You don't need to peel the apples! Even better there's no sugar in this as we use maple syrup instead!

Even though this recipe calls for Wild Crab apples, you can use any type of apple you want.  I am using Wild Crab apples because I found 4 (!!) apple trees on the land in the last few weeks.  It was a happy surprise finding them as now I have my own personal apple orchard!
This is a easy applesauce recipe to make in your slow cooker with your wild crab apples! You don't need to peel the apples! Even better there's no sugar in this as we use maple syrup instead!

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5 Minute Mexican Burrito Bowl

This recipe is a sponsored post written by me on behalf of Minute® Ready to Serve Rice. All opinions on flavor are my own.  Enjoy this quick Burrito Bowl!Tracking Pixel

Vegetarian Mexican Burrito Bowl that includes rice, refried beans, corn, tomato, pepper and salsa.  Perfect for work lunches or quick dinners as it only takes 5 minutes to make!

Day 3 of Tomato Week!  Monday was Marinated Italian Diced Tomatoes.  Tuesday was Creamy Roma Tomato Soup.  Now I want to show you how to easily use fresh tomatoes in a Mexican dish. 

I am loving this 5 minute burrito bowl right now because it’s quick, filling, delicious and uses fresh vegetables from our garden.   It’s perfect for lunch (at home or take to work) because it’s so fast to make.  I like preparing 2-3 bowls worth of ingredients in the beginning of the week, so I can just throw everything in a container, head to work and then microwave it once it’s lunch time.   If you’re craving a quick Burrito Bowl for dinner, this is the recipe for you too!  You could even add some extra protein to it, such as chicken or more beans.   

Vegetarian Mexican Burrito Bowl that includes rice, refried beans, corn, tomato, pepper and salsa. Perfect for work lunches or quick dinners as it only takes 5 minutes to make!

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Marinated Overnight Italian Diced Tomatoes (No Boiling or Peeling Needed)

These Italian Diced Tomatoes are marinated overnight with spices for full flavor. Unlike other diced tomato recipes no boiling, water bath or peeling is needed!  Bonus how to make tomato paste below the recipe!

Let me welcome you to tomato week!  If you didn’t see in last week’s garden video it’s raining tomatoes for us in New York so I’ve been spending lots of quality time with our lovely tomatoes in the kitchen!  Today I’m going to show you these Marinated Overnight Italian Diced Tomatoes which are easy and delicious! Tomorrow is all about creamy tomato soup!  Later this week I’m giving you a quick tomato/rice dish that is perfect for taking to work for lunch! And finally I’m going to pick tomatoes, lots of them, and show you many photos of them like any proud tomato Mother would.  So let’s jump in to tomato week!

These Italian Diced Tomatoes are marinated overnight with spices for full flavor. Unlike other diced tomato recipes no boiling, water bath or peeling is needed!

We use diced tomatoes frequently in recipes so I like to always have some on hand.   Last year I only made a few homemade batches but we went through them quickly so this year I was determined to make at least twice the number of batches to freeze.   There’s 2 ways to go about making diced tomatoes, there’s the longer process of boiling and removing the peels (which is delicious but it takes time), or there’s this way whith is also delicious but is quick!  We are picking at least 50 pounds of tomatoes a week right now so I need to be careful of time, or I’ll have to quit my job because preserving vegetables can sometimes be a full time job!  In this recipe, all you have to do is cut them up, marinate them over night in the refrigerator and then cook for 30 minutes.   You can also duplicate this recipe as many times as you need per how many tomatoes you are picking.  For example the recipe calls for 5 tomatoes but I quintupled it because I had so many tomatoes!   

These Italian Diced Tomatoes are marinated overnight with spices for full flavor. Unlike other diced tomato recipes no boiling, water bath or peeling is needed!

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Mexican Vegetarian Lasagna

This Mexican Vegetarian Lasagna Bake is filled with veggies, noodles, ricotta and mozzarella cheese! Taco seasoning gives it a delicious Mexican flavor! This healthy meal recipe is easy to make and can be prepared ahead of time for a quick weeknight meal, all you have to do is bake it!

We are loving this dish right now in our house because it’s easy to make and filled with garden fresh veggies and comforting cheese.   Many times I’ll  prepare this lasagna earlier in the day so all I have to do is turn on the oven and throw it in when it’s dinner time.   Whenever I make this I text Matthew a photo of the lasagna and he’ll text back hearts and swoony faces.    Back-to- school season is one of the busiest times of the year, and families are on the lookout for easy meals that deliver big on flavor.  This is a lasagna that the family will fall in love with.

Mexican Vegetarian Lasagna recipe that is filled with veggies, ricotta and mozzarella cheese! Taco seasoning gives it a delicious Mexican flavor! This is easy to make and can be prepared ahead of time for a quick weeknight meal!

This lasagna is filled with veggies that go perfect with the “Mexican” flavor.   Most vegetarian lasagna recipes use eggplant and zucchini but I don’t .  Why?  That’s easy.  We don’t grow those vegetables, hah.  Case closed.  Instead I use the veggies that are grown in our garden to make this as fresh as possible.  There’s kale, tomatoes, green pepper, jalapeno pepper, onion and black beans stacked inside 3 layers of lasagna noodles, alongside ricotta and mozzarella cheese.

Mexican Vegetarian Lasagna recipe that is filled with veggies, ricotta and mozzarella cheese! Taco seasoning gives it a delicious Mexican flavor! This is easy to make and can be prepared ahead of time for a quick weeknight meal!

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Buttered Cabbage and Rice – 20 Minute Meal

Thank you Success® Rice for sponsoring this post. Check out Success® Rice, the ultimate mealtime staple for busy back-to-school schedules.

Buttered Cabbage and Rice is a comfort food recipe that only takes 20 minutes from start to finish!  It’s a great back to school dinner recipe! 

This is a easy comforting meal filled with vegetables from the garden that I hope you’ll love as much as I do.   Right now kids are going back to school, creating havoc on the Fall schedule.  There’s school, sports, activities, homework and there’s also you! Don’t forget to take care of you!  I wanted to create a recipe that would be ready in 20 minutes that is still wholesome with fresh ingredients – a meal you’ll feel good about serving the family. Enjoy!
Buttered Cabbage and Rice is a comfort food recipe that only takes 20 minutes from start to finish!

The main vegetables in this recipe are cabbage and peas, 2 things that we have in abundance right now in the garden.   I’ve always liked cabbage, but this Summer I turned into a real cabbage lover.  I can’t get enough of it, especially sauteed and buttered!  Yum.   Our sugar snap peas are coming to a end this season, what’s left is those monster peas that are busting through the pods.   The recipe calls for 1/2 peas so you can either use frozen peas (cook them first) or you can shell fresh peas.   Use whatever you hand on hand and is easiest.  
Buttered Cabbage and Rice is a comfort food recipe that only takes 20 minutes from start to finish!

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Green Bean, Cabbage and Cheese (Just Like Macaroni and Cheese But Without the Pasta!)

This Green Bean, Cabbage and Cheese casserole is just like Macaroni and Cheese but without the pasta!  It’s a savory, comforting, cheesy dish that uses fresh vegetables.  Your family will love it!

With pounds of green beans and cabbage to be picked in the garden I have been trying to come up with new ways to eat our veggies.  For dinner one night I was craving macaroni and cheese but wanted to use our vegetables so this unique macaroni and cheese but without the pasta casserole dish was created!  

This Green Bean, Cabbage and Cheese casserole is just like Macaroni and Cheese but without the pasta! It's a savory, comforting, cheesy dish that uses fresh vegetables. Your family will love it!

This recipe uses 1.5 cups of fresh green beans, one head of cabbage and cheddar cheese.    It’s a great side dish or main dish that is comforting, but doesn’t make you feel too bad because look at all the vegetables you ate! 🙂   This would make a great new casserole dish for the holidays, as well as a everyday dinner when you have lots of green beans and cabbage.  We are big fans of this dish in our house and I hope you will become one too!

This Green Bean, Cabbage and Cheese casserole is just like Macaroni and Cheese but without the pasta! It's a savory, comforting, cheesy dish that uses fresh vegetables. Your family will love it!

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Sugar Glazed Cucumber Bread

If you are looking for a delicious recipe to use your garden cucumbers in – this is it!  The Sugar Glazed Cucumber Bread is made with 1 cup grated cucumber, similar to zucchini bread.  A powdered sugar glaze is poured on top once baked! 

This weekend there were many surprises in the garden. The monster pumpkin plant just won’t stop growing.  There was a 5 pound bag of potatoes waiting for us under the soil.   Carrots were pulled.   Jalapeno peppers were picked.   Cucumbers were spotted.   These are all vegetables I was hoping for, but maybe in a few weeks…. but in typical garden fashion, they make their own rules and showed up to the party early.  I couldn’t have been more happy to see them!

I saw a few baby cucumbers growing on the vine last weekend but somehow those babies transformed to multiple large cucumbers in just a few days, ready to be picked and enjoyed.    My Half Sour Pickle recipe is a favorite way to use cucumbers, but I was trying to figure out how to bake with them.  This Sugar Glazed Cucumber Bread was created because of that!  This bread is similar to Zucchini Bread, but instead is made with grated cucumbers.  After the bread cools, a delicious powdered sugar glaze is poured on top to make it really special.    This is our new breakfast recipe that I’ll be making weekly until the cucumbers finish in the garden.

If you are looking for a delicious recipe to use your garden cucumbers in - this is it! The Sugar Glazed Cucumber Bread is made with 1 cup grated cucumber, similar to zucchini bread. A powdered sugar glaze is poured on top once baked!

Now let’s get baking!

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Crustless Broccoli Cheese Quiche

Crustless Broccoli Cheese Quiche is a easy dinner recipe your family is going to love. Instead of the traditional pie crust, you use kale to line the bottom of the casserole dish. Sprinkled mozzarella cheese on top makes it extremely cheesy! It’s the perfect way to sneak in veggies!

“This is one of the best meals you ever made” said my husband Matthew eating this quiche while eyeing up the last piece in the casserole dish.  I thought I’d post this first because if my meat loving husband can fall in love with this Broccoli Quiche made on top of kale leaves, then I think that’s the only review I need!

This Cheesy Broccoli Quiche is a easy to make dinner recipe! Instead of the traditional pie crust, we're using kale to line the bottom of the casserole dish. It's the perfect balance of cheesy and vegetables!

This quiche is filled with broccoli and kale.  The broccoli is the main contents of the quiche while the kale acts as the pie crust.   I was really craving a quiche but I didn’t have any pie crust and I wasn’t in the mood to make a homemade one so the sudden idea of using kale leaves to lie in the bottom of the casserole dish as a crust popped into my mind.  I have to say this might be one of my most genius kitchen ideas to date because it worked beautifully. The kale turns a bit crusty while holding in all the contents of the quiche.    I was worried that the wet ingredients would fall through the kale leaves but this quiche is not wet or soggy at all.  The eggs bake perfectly. The cheese melts perfectly.  When cutting it into slices it all holds together perfectly just like if you used a pie crust, but you didn’t and you saved yourself some calories.

This Cheesy Broccoli Quiche is a easy to make dinner recipe! Instead of the traditional pie crust, we're using kale to line the bottom of the casserole dish. It's the perfect balance of cheesy and vegetables!

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Melted Kale Arugula Cheese Sandwich

Healthy Kale Arugula Sandwich with Melted Cheese that is only 250 calories! This delicious open faced sandwich is perfect for lunch or a meatless dinner. 

With so much kale growing in the garden right now, we’ve been picking pounds worth every weekend to bring back to the city and wonder the frequently asked Summer question “What are we going to make with it?”.   Kale pesto is a favorite, as is Potatoes and Kale, but I wanted to start to bring the kale into my lunch so I quickly created this Melted Kale Arugula Cheese Sandwich.  I say quickly because it took me less than 15 minutes to make the sandwich, photograph it and eat it.  Since you’ll only have to worry about Step 1 and Step 3,  this sandwich will take you 5 minutes.

Healthy Kale Arugula Sandwich with Melted Cheese that is only 250 calories! This delicious open faced sandwich is perfect for lunch or a meatless dinner.

First, start out with some delicious kale and arugula.  Our kale comes straight from our very green at the moment garden.
Healthy Kale Arugula Sandwich with Melted Cheese that is only 250 calories! This delicious open faced sandwich is perfect for lunch or a meatless dinner.

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How To Freeze Bok Choy Whole To Use in Udon Soup

If you have too much bok choy, don’t worry, you can freeze it. Follow these steps to freeze bok choy whole so you can use in udon noodle soups for months to come!

We have so much bok choy right now.   Maybe it was a crazy idea planting over 90 plants.  But maybe it was a great idea so we can enjoy it in our favorite udon noodle soup throughout the Fall and Winter months.  Right now it’s hard to imagine cold weather as it’s humid and hot in NYC, but it’s easy to freeze bok choy whole so you throw it in your udon soup once the weather starts to get cold.

If you have too much bok choy, don't worry, you can freeze it. Follow these steps to freeze bok choy whole so you can use in udon noodle soups for months to come!

In the past I showed you how to freeze cut up bok choy without it turning mushy but in this recipe we’re going to leave it whole as I prefer it that way served in Chinese noodle soups.

Steps:
1. Wash your bok choy good to remove any dirt.  Air dry it or use a cotton towel. You want to make sure you get it pretty dry before freezing.   I use my Oxo Salad Spinner to wash all my greens, it’s one of the best purchases to use during garden season.  The salad spinner is great because it gets the greens dry too.  
If you have too much bok choy, don't worry, you can freeze it. Follow these steps to freeze bok choy whole so you can use in udon noodle soups for months to come!

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Vegetarian Brown Sugar Collard Greens

Simple Vegetarian Collard Greens recipe.  These greens are simmered in a brown sugar vegetable broth making them full of flavor!

With lots of greens to pick in the garden we are having a side dish of collard greens weekly at the dinner table.  I love these collards so much I’ve been making a big batch to take to work to eat for lunch a few times a week (partnered with some cheese/crackers because I love a mismatched lunch).  So many Collard Greens recipes call for chicken broth and bacon, but in this recipe I’m using vegetable broth to make it Vegetarian friendly.   I’m adding a little bit of brown sugar into the vegetable broth to balance out the natural bitter flavor that collards give, but not making it too sweet.

Simple Vegetarian Collard Greens recipe. These greens are simmered in a brown sugar vegetable broth making them full of flavor!

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