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When it comes to eggs, this go to method is simple and perfect in a hurry. Lower heat will help keep the eggs soft and moist.
Smoked paprika is whipped into a Caesar dressing and drizzled onto a dark purple romaine. If you don’t have red romaine, green is fine. If you want your greens to have a red shade try red leaf lettuce instead. But, seriously any greens will do, even shredded kale or whatever greens you are receiving from the earth these days.
A bright dressing with garlic scapes laces through fresh herbs & mozzarella with crispy snap peas.
This beautiful, naturally gluten-free chickpea flour pancake-like flatbread will revolutionize your dinners. It is high protein, low-glycemic and the perfect substitute for bread or even pizza crust in a variety of meals. We whip up socca for dinner whenever we have a ton of vegetables and not a lot of protein or starch to accompany the meal. It can be made on your stove top, under your broiler or my favorite in the summer is directly on the piping hot grill. A cast-iron pan is my personal choice for making it happen easily, but a metal pie pan or a skillet that can go in your oven will work as well. Socca is the French name, but in Italy it is called Farinata. Please note, the gorgeous photo was taken by the talented David Lynn Photography.
The traditional Greek spinach pie wrapped in Fillo is easy to put together and a great way to use up huge bundles of spinach from your garden or CSA. Start with fresh spinach, frozen spinach or any dark leafy greens in need of attention. Filo dough sounds intimidating to work with but is quite forgiving in this recipe. If you are nervous, puff pastry dough can be an easy substitute and only requires rolling thin and cutting to the size of your dish.
