Use some of your garden’s harvest for these veggie-rich recipes
It seems that I’m a bit absent-minded lately. For example, last week I forgot to bring my list when I went grocery shopping. Then, when I tore off a plastic bag, I couldn’t recall what veggie I wanted to put in it.
I relaxed my mind by inspecting the avocados but still couldn’t rouse my memory. To keep my spirits buoyant, I chose some peaches and put them in my cart, which, by the way, wasn’t parked exactly where I thought I’d left it.
At last I recalled that I was shopping for something leafy. As I scanned the bushier veggies, I met a friend. I was embarrassed that her name absolutely escaped me, but come to think of it, she never said mine, either. After we hugged and said our nameless good-byes, I walked off my perplexity in the cereal section.
As I wheeled past the Kellogg’s Special K, I remembered that my friend’s name is K-K-Kerry and that it was k-k-kale that I wanted.
I finally finished shopping, but when I walked out to the parking lot, my car was gone. After a brief sinking feeling, I recalled that instead of the gray Honda, I’d driven the blue Toyota because my daughter – OK, I remember that she’s the youngest and that her name starts with an N or an M?
Hopefully, you’ll find these brunch recipes memorable.
Minted Fruit Salad
In the summer, eat brunch with friends before a day at the river. Here’s a fragrant fruit dish that uses a bit of my uncontrollable mint crop.
3 oranges, peeled, sectioned, and cut in bite-size pieces
1 cantaloupe, cut in bite-size pieces
2 tablespoons unsweetened shredded coconut
1/4 cup minced fresh mint
3 tablespoons lime juice
1 tablespoon honey
Mix everything together and chill.
(Makes 1 dozen)
Make these with your fresh peaches. I vaguely recall that I’ve even made them with the frozen variety.
2 cups white flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
1 beaten egg
1 cup nonfat vanilla yogurt
1/3 cup butter, melted
1/3 cup packed brown sugar
11/2 cups diced peaches
Whisk together the egg, yogurt, butter and sugar. Add the dry ingredients and stir until just incorporated. Gently fold in the peaches.
Put the batter in a greased muffin tin and bake at 400 F for 20 minutes or until a toothpick inserted in the middle comes out almost clean, and the tops spring back when lightly touched. Serve these with jam or marmalade.
If you don’t have one, this recipe alone makes it worth buying a cast iron skillet.
1 teaspoon olive oil
8 ounces white mushrooms, thinly sliced
One-half yellow onion, thinly sliced
1 teaspoon dried dill
6 eggs, beaten
1 tomato, chopped
Salt and pepper
1 cup sharp cheddar cheese
Use a cast iron skillet to sauté the mushrooms, onions, and dill in the oil until the mushrooms are just tender. In a bowl, stir together the eggs, tomato, salt and pepper. Add the cooked veggies. Lightly spray or grease the skillet and pour in the mixture. Cook over a medium flame for about 5 minutes until set.
You’ll have to keep lifting the sides of the mixture to let the liquid settle to the bottom and cook. When the mixture is set, turn off the flame and sprinkle on the cheese.
Put the skillet under the broiler for a few minutes until the cheese melts and lightly browns.
Don’t despair, I didn’t forget the zucchini recipe for this month.
2 cups unpeeled grated zucchini, placed in a colander to drain
1 cup raisins
3 cups white flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
3/4 teaspoon baking powder
1 cup white sugar
1/3 cup melted butter
2/3 cup light sour cream
1 cup chopped walnuts
2 teaspoons grated orange peel
Mix the raisins with two tablespoons of the flour and set aside. Stir together the remaining dry ingredients. In another bowl, beat the eggs together with the sugar, butter and sour cream.
If you’re finicky, have someone else perform this next deed. Take handfuls of the zucchini and squeeze out every last drop of liquid. Then stir it into the egg mixture and add the dry ingredients until well blended.
Finally, stir in the raisins, walnuts and orange peel. Divide the batter between two greased and floured 9 x 5-inch loaf pans. Bake for 55 minutes in a 350 F oven until the top springs back when touched. Give this to friends who don’t garden.
I have to sign off now. I’m confident that if I sit here long enough, I’ll remember what I planned to do next.
Ronnie Paul is a cookbook reviewer, freelance writer, vegetarian chef and teacher at Wild Mountain Yoga Center. She can be reached at firstname.lastname@example.org.
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