Beet Greens with Green Beans

Beet Greens with Green Beans

2 Tbls Olive Oil
½ small onion, chopped
1 cup green beans, trimmed
1 garlic clove, minced
1 small tomato, chopped or ½ pint canned
¼ tsp thyme
1/8 tsp red pepper flakes
1-2 Tbl cider vinegar
Salt and Pepper to taste

Heat olive oil in large skillet over medium heat. Add onion and stir until onion is browned about 10 minutes. Stir in green beans and cook until lightly browned. Stir in beet greens, tomato, and garlic and cook until beet greens are wilted. Stir in remaining ingredients adding vinegar a little at a time until desired amount is added. Delicious served over rice.

Baked Eggs with Rainbow Chard

Baked Eggs with Rainbow Chard

1 bunch rainbow chard or any other in-season greens, thinly sliced
Butter to grease ramekins
¾ cup grated parmesan cheese
2 tsps olive oil
1 small green onion, tomato, or pepper, diced
2 garlic cloves, sliced thin
Salt and Pepper to taste
4 large eggs

Preheat oven to 350.  Generously butter 4 6oz ramekins. Heat oil in large skillet over medium heat, add garlic, and stir constantly for 1 minute. Stir in chard, cover and cook for 8-10 minutes, stirring a few times and adding a little water if skillet gets dry. Remove from heat and drain excess liquid. Stir in ½ cup parmesan and ½ of the green onion, tomato, and/or pepper. Divide mixture evenly between ramekins, break an egg into each ramekin and sprinkle with remaining cheese and veggies. Generously sprinkle with salt and pepper, place ramekins on a cookie sheet and bake until egg whites are almost completely set, about 15-20 minutes.

Veggie Noodles with Fresh Tomato Sauce

Veggie Noodles with Fresh Tomato Sauce

2 zucchini or cucumbers
For Tomato Sauce:  
3 Large ripe tomatoes
1 Garlic Clove
¼ cup fresh herbs
1 cup olive oil
Lemon Juice
Salt & Pepper

Sprialize the cucumber or zucchini. Toss with a little salt and let sit for 15 minutes. Squeeze out all excess liquid. Meanwhile, to make the sauce: combine all ingredients in a blender or food processor and process until blended into a sauce. Pour sauce over prepared zucchini or cucumber noodles.

Baked Eggs with Rainbow Chard​​​​​​​

Baked Eggs with Rainbow Chard

1 bunch rainbow chard or any other in-season greens, thinly sliced
Butter to grease ramekins
¾ cup grated parmesan cheese
2 tsps olive oil
1 small green onion, tomato, or pepper, diced
2 garlic cloves, sliced thin
Salt and Pepper to taste
4 large eggs

Preheat oven to 350.  Generously butter 4 6oz ramekins. Heat oil in large skillet over medium heat, add garlic, and stir constantly for 1 minute. Stir in chard, cover and cook for 8-10 minutes, stirring a few times and adding a little water if skillet gets dry. Remove from heat and drain excess liquid. Stir in ½ cup parmesan and ½ of the green onion, tomato, and/or pepper. Divide mixture evenly between ramekins, break an egg into each ramekin and sprinkle with remaining cheese and veggies. Generously sprinkle with salt and pepper, place ramekins on a cookie sheet and bake until egg whites are almost completely set, about 15-20 minutes.