With the world in such a stir today, the more I can simplify my life, the better I’ll feel. Grocery prices are soaring as are restaurant prices so I’ve made a promise to myself to grow some of my family’s produce. I don’t want to complicate my life by having to manage a large vegetable garden. But many vegetables are easy to grow and can even be grown in a pot on the porch.
One of the keys to success is to grow in season. Unless you have perfect conditions, it won’t be possible to grow spinach, snow peas or bok choi in the middle of a hot summer. They are spring and fall vegetables. But you can grow kale, Swiss chard and many other Asian greens all summer.
Swiss Chard
And planting every few weeks will keep the produce coming. Bush beans grow beautifully in a pot, and planting every two or three weeks will keep them producing all summer.
Afraid that tomatoes need a lot of care – trellising, spraying, etc? There are new varieties of smaller tomato plants with “potato” type leaves that are compact and inherently quite disease-resistant. You can pick a warm, just ripened tomato from a pot on your porch.
It seems every garden store has plenty of onion sets, and planting a few every two weeks will give you scallions all summer long. Plant them in a pot with radishes and you have an instant salad.
Scallions
An herb garden of dill, arugula and cilantro will grow spectacularly in a pot. Add some basil and use them for pesto (what could be simpler and tastier than hot pasta tossed with pesto and fresh tomatoes?).
Classic Pesto
3 cloves garlic 2 c. fresh basil leaves ¼ c. nuts 1 ½ t. salt ¼ t. pepper ½ cup olive oil 3 oz. Parmesan
Combine all ingredients except oil and cheese in blender or processor. Add half the oil. Process while adding other half the oil. Stir in cheese as you serve.
Kale or Swiss Chard Pesto for the freezer
3 T. toasted pecans, walnuts or pine nuts (toasting gives them a fabulous flavor that raw nuts don’t have) 7 c. greens, stems removed ¼ chopped fresh basil 2 T. lemon juice ½ t. salt ¼ t. pepper 2 garlic cloves, minced (or substitute ½ cup chopped garlic scapes) 2 T. water 1 T. olive oil ¼ c. Parmesan cheese
Place ingredients through garlic in food processor – process until smooth. Slowly pour water and oil through chute with processor on until well blended. Add cheese when serving.
I’ll admit that as much as I love to cook, there are plenty of times when I’m just too exhausted to spend the energy to figure out what to cook, find a recipe and gather ingredients. But I have to eat.
I hope to provide simple recipes that avoid the tyranny of long lists of ingredients and extended prep times. Nothing is more discouraging than looking at a tasty recipe and realizing that it has 23 ingredients, many of which you’ll need to go out and buy. Five ingredients make a much less daunting proposal.
You may be an expert cook who is comfortable in the kitchen and can improvise on most recipes. But most of us are novices in some way, so my recipes are basic, with only a few ingredients. Then you can add whatever you have on hand.
Here are a few suggestions for quick meals that are as simple as possible.
–Saute whatever vegetables you have in the fridge (even lettuce) and toss into scrambled eggs with cottage cheese. My faves are shredded cabbage and leftover mashed potatoes.
–Toss chopped vegetables (tomatoes, broccoli, garlic, onions, carrots, zucchini…) with olive oil and roast in a 375 oven until tender and a bit caramelized. Season to taste (garlic powder, Italian seasoning, harissa, etc.). Add to hot pasta with parmesan.
–Open a can of black or pinto beans and add to a medium saucepan (with some of the bean liquid). Season to taste with garlic powder, onion powder, cumin, and heat gently. Mash the beans and spread on tortilla chips, sprinkle with grated cheese and broil until the cheese melts. Instant nachos with extra protein. Serve with salsa, chopped tomatoes, lettuce and whatever else sounds good.
–Green beans – as soon as you get home from the market, top and tail them and cook for 5 minutes in boiling salted water. Then, when you want to eat them for dinner, blister them with minced garlic by sauteeing them in a hot pan filmed with olive oil – only 5 minutes. Serve as a side or add to cooked rice for a main dish.
–Chopped salad – make a base of finely chopped vegetables – broccoli, cauliflower, brussels sprouts, sweet peppers, carrot – any vegetables that will hold up for a few days. Don’t dress until ready to eat. Add ephemeral vegetables like cucumbers and tomatoes at the last minute to keep them fresh.
–Cabbage – keeps a long time so keep one on hand and you have an instant salad by slicing it thinly and dressing it with a vinaigrette.
–Carrots – also keep a long time and are delicious for snacking or lightly steamed or roasted. Mix with cooked rice for a delicious side dish.
–Fast noodles – keep ramen on hand and cook according to the package (without the flavor packet). They take about 3 minutes. Add absolutely anything to them for an instant meal. Roasted vegetables, leftover protein of any kind, cheese, scrambled egg. You can dress them with miso, soy or hoisin sauce for an Asian take. Add shredded carrots, chopped celery and shredded bok choy.
Ouch! Grocery shopping is getting increasingly expensive, especially now in the winter when everything must be shipped in. We have a few local farms here still growing greens and cabbages, but for the most part, we have to rely on produce from California or Florida.
So, when I check the fruit basket or the crisper drawer and find some fruits and vegetables that aren’t looking their best, I have two options – compost or find a way to use not-quite-perfect specimens. I hate to lose the money spent on groceries so I’m finding ways to use that produce.
For example, it’s usually less expensive to buy a bag of apples instead of a few loose ones, so I buy that bag. By the time we get to the end, we’re all a little tired of apples so we end up with a few that don’t look so good. Rather than toss them, I peel and slice them and gently simmer them with cinnamon and a little water for a delicious topping for yogurt. You can certainly add a little brown sugar if you like. Or if I have a lot of apples, I quarter them, peels and all, and cook them down with cinnamon. A quick run through the food mill or mash with a potato masher makes great applesauce.
Apples simmering for sauce
I know tomatoes aren’t great this time of year but sometimes I simply must have one. I buy Campari tomatoes which tend to have better flavor than others. But again, if I don’t use them all and they start getting wrinkly, I quarter or chop them and toss with hot cooked pasta, a bit of garlic and basil if I have it. Voila! Instant supper.
Tomatoes and onions ready to roast
The same principle applies to anything that gets wrinkly – mushrooms, peppers, carrots, zucchini. You can chop as you want and add to a stirfry. No one will ever know they were in danger of passing on to the compost pile. Add a little fresh chopped onions, crisp celery and you have the base for almost any type of soup.
Roasted Tomato Sauce
Asian stirfry for wrinkly vegetables
Any slightly wrinkled vegetables you have on hand, chopped to whatever size you prefer ½ onion, chopped 1 clove garlic, minced Protein of choice – leftover cooked chicken, ground pork, tofu Cooked rice
Wrinkly zucchini
Sauce – any bottled stir-fry sauce will do but if you want to make your own, here’s my favorite Asian sauce:
Spicy Szechuan sauce
¼ cup soy sauce 2 tablespoons brown sugar 2 tablespoons hoisin sauce 2 tablespoons rice wine or sake 1 tablespoon black vinegar (or rice wine vinegar) 2 teaspoons toasted sesame oil ½ teaspoon freshly ground white pepper or ¼ teaspoon finely ground white pepper 1 t. chili paste (or more or less to taste) 3 garlic cloves, finely grated 1 (1-inch) piece fresh ginger, peeled and finely grated 2 teaspoons cornstarch
Heat 2 T. olive in wok or high-sided skillet. Saute protein until done (if using cooked chicken or tofu, simply stir until heated through. Add the vegetables, 1 T. toasted sesame oil and saute until tender. Dress with sauce, heat through and serve over hot cooked rice.
We know that fall is the traditional leek season, so I picked up a bunch at the farmers’ market this week and decided to make potato leek soup, one of my favorites. And for a riff on the traditional, I decided to give it a lemony freshness with sorrel. I realize sorrel is usually considered a spring vegetable/herb since it makes such an early appearance when we’re so hungry for fresh greens. But mine is spectacular right now. It was ravaged as usual in summer, but the new leaves are large and lush because of the fall coolness.
The idea wasn’t an original. I took inspiration from Marian Morash in The Victory Garden Cookbook, published in 1982. Remember the PBS show The Victory Garden with James Underwood Crockett? It was a Saturday morning staple, especially because Marian Morash always cooked something directly from the garden. That show and Organic Gardening Magazine still put me in a nostalgic haze. They helped make me who I am today.
When I couldn’t find a good recipe to use sorrel (other than my sorrel sauce for salmon), I looked to Marian’s cookbook for ideas. Here is her basic recipe, with a few tweaks of my own. I have reduced amounts to make soup for two.
Potato Leek Soup with Sorrel
2 good-sized russet potatoes
about ten sorrel leaves
1 T. butter
½ c. chopped leeks (one or two, depending on size; white parts only)
2 cloves garlic, minced
2 c. chicken or vegetable broth
Lemon juice
Salt and pepper
½ c. evaporated milk or buttermilk
Peel and roughly chop the potatoes. Wash the sorrel and remove the ribs and stems. Chop. Melt the butter and saute the leeks and garlic over gentle heat until soft. Cook the potatoes and half of the sorrel in chicken broth until the potatoes are fork-tender (about 20 minutes). Add the leeks and garlic, and puree. Return to the pan and season to taste. Stir in the remaining sorrel and milk or buttermilk and heat gently. Serve either hot or chilled. My dill is going crazy so it’s a perfect garnish.
This time of year brings so many good vegetables, whether through a CSA box every week with more than you can possibly eat or a garden that is inundating your fridge. Or even friends offer extras from their own gardens. How do you avoid wasting all this goodness as well as stock yourself up for the winter months?
My answer is to roast! Whenever I have loads of extra chard, mushrooms, leeks, onions, zucchini and eggplant, instead of succumbing to feeling overwhelmed, I toss them all into a roasting pan.
Red and yellow tomatoes, onions and garlic
Make delicious soup
It is amazing how combining roasted vegetables of all types with plenty of onions and garlic turns them into savory creations. I roast until everything is quite soft and then purée with a little stock if necessary. Freeze the pureed vegetables to use later as a soup base or pasta sauce. Or, to make a hearty one-dish meal immediately, add some evaporated or coconut milk, chopped sauteed vegetables of choice, cooked beans and/or cooked grains or pasta. A great result of this process is that the sauce never quite tastes the same.
A sauce made of mostly tomatoes is great for traditional pasta sauce. Sauce with spicy chiles added makes a good base for chili.
It’s easy to adjust seasonings according to your tastes. Add basil and oregano for an Italian twist; add cumin and chili powder for Mexican; add marjoram, a hint of cayenne and basil for Mediterranean.
Tomato Glut Sauce
I found this recipe years ago from a magazine called This Organic Life and have adapted and used it ever since. Film a large roasting pan with olive oil and cut up about six pounds of tomatoes – this is a great time to use those that have blemishes or splits because you can simply cut that part away. Chop and add one or two cups of whatever vegetables are coming in at the time such as onions, carrots, zucchini, celery and Swiss chard.
If you plan to use a food mill, you don’t have to take out tomato cores. If you plan to use a food processor, core the tomatoes before cooking. I don’t peel or seed my tomatoes but you can also blanch and peel and/or seed the tomatoes if that’s your taste. Throw in several cloves of garlic, some sprigs of fresh thyme, oregano, basil, and parsley. Splash with balsamic vinegar and roast for about an hour. The sauce will cook down and lose a good bit of moisture, and the vegetables will start to caramelize. Run through a food mill, food processor, or simply put in a high-power blender. Salt and pepper to taste, and use immediately or freeze.
I took a brief vacation from my blog but I’m back! And I’m in the thick of summer harvest, one of the most amazing times of the year. Every morning’s walk in the garden yields beans, tomatoes, cucumbers and onions. Garlic will be next and peppers are on the cusp of ripening.
I spend much of my time in the kitchen simply grazing rather than planning and executing meals, but when I do actually plan a whole meal it tends to be as simple as possible. Blistered green beans, bruschetta with chopped tomatoes, garlic and basil, sauteed greens.
Blistered Beans
I’ve written about keeping things as simple as possible many times before but it’s a subject near and dear to my heart. A simple recipe avoids the tyranny of a long list of ingredients and a long prep time. Nothing is more discouraging than looking at a tasty recipe and realizing it has 23 ingredients, many of which you’ll need to go out and buy.
And this time of year, there’s certainly no lack of fresh, delicious ingredients. I do love to cook and am grateful to share that love with you. In the words of Michael Pollan, “Eat good food, not too much, mostly plants.” And don’t be afraid to play with your food.
Although the kale is finished for now in my garden, Swiss chard and mustard greens are coming into their own. Check out my blog post from April of last year for a primer on growing greens.
Here’s a fresh, simple way to prepare all types of greens
Saucy Greens
1 small bunch of Swiss chard or other greens
1 clove garlic, minced
¼ c. onion, sliced
1 T. olive oil
1 T. balsamic vinegar
1 t. Sugar
Salt and pepper to taste
½ c. chopped tomatoes
2 T. sour cream or plain yogurt
1 T. sriracha sauce if desired
2 large eggs if desired
Rinse the greens liberally and remove tough stems. Stack the leaves and roll them into a “cigar” and slice thinly. Add garlic and onion to olive oil in a heavy pan and saute until tender. Add greens, vinegar and sugar and saute about 5 minutes until greens are tender. Turn off the heat and stir in tomatoes and sour cream or yogurt. Salt and pepper to taste. Put in individual bowls and drizzle with sriracha sauce. Top with a fried egg if desired.
I’ll admit it – when I get really bored I head for the chips and dips. And I seem to be doing that a lot lately. It’s not a particularly healthy habit but it gives me a satisfyingly crunchy and creamy diversion. Of course, french onion dip and potato chips are probably the worst offenders. But oh, so good.
In order to get rid of some of the guilt, I’m trying to reduce fat and salt with healthier choices. I’ll share with you some substitutes that are easy to make and fulfill all of the requirements of a good chip-dip combination. Salty, savory, creamy, and of course crunch from chips.
So many salsas and vegetable combinations make great dips. It means moving away from thinking about dips as only creamy. One of my favorites is pico de gallo, a chunky salsa that is just as good on chips as it is on fajitas.
I tend to rely on vegetables I froze last summer, but you can also buy them fresh. Even supermarket tomatoes are suitable for jazzing up in a salsa. The peppers and onions give them flavor. You can also use frozen corn, canned artichoke hearts, canned beans and even frozen mango if you want to make a fruity salsa.
Some dips:
Roasted eggplant
Feta or goat cheese blended with artichoke hearts and roasted peppers
Corn and black bean salsa
Pico de gallo
Classic bruschetta (tomatoes, garlic, olive oil and basil)
Hummus – make from chickpeas or white beans, use as a dip or a spread on sandwiches or toast.
Texas caviar – made with black-eyed peas and corn
Chips:
Pita chips (easy to make your own by cutting fresh pita into quarters and toasting them)
Check out the myriad of commercial chips available – beets, sweet potato, taro, carrot, turnip
I grow eggplants in every summer, and although we do eat some of them fresh, I roast and freeze lots so I have them available for this rich dip. It’s a riff on baba ganouj, a classic middle eastern dish. And infinitely adaptable to whatever you want to add.
Eggplant dip (Baba ganoush)
Eggplant dip
1 medium eggplant, roasted and peeled
1 medium red bell pepper, roasted and peeled
½ medium onion, diced
1 large clove garlic, diced
½ c. toasted bread crumbs or panko
¼ c. tahini
¼ t. cumin
1 large tomato, diced
1 T. vinegar
Salt to taste
Saute onion and garlic in 2 T. olive oil until soft. Process in a food processor with the pepper and eggplant until you reach the consistency you like, smooth or chunky.
Stir in rest of ingredients, salt to taste and serve at room temperature with pita chips.
Pico de gallo
This Mexican favorite has a fresh, tangy flavor and just longs for crisp tortilla chips.
pico de gallo
1 chile, chopped (with or without seeds depending on your taste)
3-4 tomatoes, chopped finely
1 small onion, minced
1 clove garlic, minced
1 T. vinegar or lime juice
1 T. fresh cilantro
1 t. salt
Mix and chill. Serve as dip with tortilla chips, on black bean tacos or as topping for a baked potato. Feel free to add other ingredients such as black beans or corn.
Hummus
1 can chickpeas, rinsed and drained or 2 cups freshly cooked
1/2 c. tahini
1 T. lime juice
1 t. cumin (tip from my brother – roast whole cumin seeds and grind for unbelievable flavor)
1 clove garlic
1/4 t. cayenne
Olive oil (you can use some of the juice from the beans to reduce fat)
Salt to taste
Blend all but the olive oil. Gradually add enough olive oil or bean juice to make it creamy but not runny. Season with salt to taste. Refrigerate for the flavors to blend.
I always keep canned beans in my pantry. And, now that I have an instant pot, I’m gaining confidence in cooking them from scratch as well. Before the instant pot, my favorite thing to do was put on a pot of beans and promptly burn them since they have to cook so long. Lost a lot of good pots that way.
Another dirty little secret is that I have dribs and drabs of leftover vegetables, meats and grains in bags in the freezer. I cannot stand to waste food, so if there’s a little bit left, I’ll freeze it for use in soup later. Labeled of course.
Anything goes
The great thing about soup is that you can add simply anything to it and have unique flavors. Leftover bits of chicken or turkey with white beans and noodles make a great soup. Add some swiss chard or spinach, a can of chopped tomatoes and it turns into something different. As vegetables start coming in from the markets and our gardens, change up your soup accordingly. If hot soup isn’t appealing in the summer, remember that adding chiles will make you sweat, cooling you off. And, try bean soups cold!
Start with broth
The basic recipe for a soup is to start with good vegetable, chicken or beef broth. You can make an even richer soup with bone broth. Use store- bought if you don’t have time to make your own – you’ll still get a wonderful pot of soup (no guilt!). Saute some onion and garlic in a bit of broth or olive oil to get your flavor started.
Sauteeing kale with carrots and peppers
Add protein and grain
Then add a protein like black beans, garbanzos, canellini or kidney beans. Use leftovers from a roasted chicken (again, store bought roasted chicken is good), leftover Thanksgiving turkey (you know you have some, somewhere in the freezer), tempeh or tofu. If you want to use cheese, add it at the very end.
Next, add a cooked grain like brown or white rice, farro, quinoa, or a pasta such as egg noodles, farfalle, linguini or orzo. Whole wheat pastas which may not be as palatable for spaghetti are hearty and delicious in soup.
The best part – vegetables
Then comes the best part – the vegetables. Add whatever you have in the fridge or freezer – cabbage, corn, peppers, spinach, broccoli, carrots, kale, Swiss chard, cauliflower or zucchini. The vegetable combinations can vary depending on the flavor you want.
Season according to the flavor you desire. For Mediterranean, use thyme, oregano, a pinch of sage and basil. For Mexican, cumin and chili powder give it a kick. For Italian, use oregano, basil and smoked paprika.
Although you really don’t need a recipe to make a great bean soup, here’s a start on a Mexican bean soup:
Recipe for Bean soup
Black bean soup
2 cups broth
1 large clove garlic, minced
½ spanish onion, chopped
1-2 cups black beans, rinsed and drained if using canned
½ bag frozen corn
½ cup chopped sweet peppers
¼ chopped chili peppers
½ c. diced carrots
½ t. smoked or regular cumin
½ t. chili powder
Saute garlic and onion in two tablespoons of broth for about a minute. Add peppers, carrots and corn and saute for another minute. Add beans and seasonings and simmer for about 45 minutes. Salt and pepper to taste, and serve hot with a dollop of sour cream or plain yogurt and a splash of sriracha if you like more heat.
Vegetables that come back year after year? I can’t think of anything more enticing to a gardener than the reward of delicious food with little effort. As I keep trying to ease my gardening load, I’m captivated with the virtues of perennial vegetables.
rhubarb flower
I have a good start on some, but I’m going to add more this year. There’s something so appealing about not having to replant every year. I’ll never give up my annual peppers, tomatoes and green beans, but why not add some other less intense plantings?
Earliest vegetables
Although some vegetables function like perennials, reseeding themselves or being first up in spring after having been planted in fall, there are a few true perennial vegetables that are delicious and exceptionally easy to grow. One of the best rewards is that these vegetables are often the earliest in the garden.
Perennial onions
Perennial onions
One of my favorite aromas in early spring is the combination of moist soil and a freshly pulled spring onion. Also called Egyptian onions or walking onions, they start as small bulbs that send up green scallion-like leaves in early spring, much like any other onion.
The underground bulb becomes tough and woody through the summer, but you can harvest the greens until about midsummer when they become tough. In midsummer the onions send up a flower stalk, and once the flowers bloom, they turn into small bulblets sitting at the top of the plant. If left alone, this flower stalk bends over and “plants” these bulblets.
The small bulblets then send up green scallions in late summer and into fall. They go dormant in winter and begin again the following spring. By bending over to plant the bulblets, the onions spread, thus “walking” to other parts of the garden.
Horseradish
If you’ve never tasted freshly ground horseradish, you are in for a palate teaser. Traditionally it is an accompaniment to robust meats, but try a dollop in a glass of tomato juice or as a side dressing for roasted vegetables.
Horseradish is a beautiful adornment for the garden, although it loves to spread and thrives on neglect. So site it carefully. If you don’t want it to spread, plant the horseradish in a large pot. It will reward you with handsome tropical foliage followed by clouds of airy white flowers. Any time you are ready for a dash of heat and pungency, pull up a crown, break off a piece of root and stick the remaining root back in the ground. You can harvest any time, but the roots do sweeten a bit in the fall after the first frost. Grate the root into vinegar and keep it in the refrigerator for many months.
Sorrel
Sorrel and perennial onions
Sorrel greens have the tangy flavor of lemon and can be used fresh in salads or cooked in soups. You can harvest all season although spring and fall are traditionally the best times. The tang comes from oxalic acid in leaves; and the leaves are packed with vitamin C and minerals.
Once established, the only cultural requirements are to keep it watered during drought and divide the plant every three or four years to keep its vigor. Don’t be tempted to fertilize or the leaves tend to lose their flavor.
Asparagus
There is nothing quite like the ephemeral delicacy on your tongue of roasted asparagus. Dress with a sorrel sauce for the epitome of a fresh spring treat. Asparagus is best planted in early spring. The old adage of planting the crowns a foot deep and then filling in soil as they grow has been replaced with some sound research showing that planting about six inches below ground is all they need. The bed needs to be prepared well by loosening the soil and adding compost since an asparagus bed will be in place for twenty to thirty years. Spread the roots on a small mound of soil and cover.
It’s a labor of love because you should not harvest for the first two years because the crowns need time to establish themselves. It’s hard, but you will be rewarded with beautiful thick spears in their third year. As they come up in that third spring, you can harvest until the new spears become smaller and smaller. Stop when they are about pencil-sized and let them go to leaf. The ferny leaves are quite attractive as a backdrop to other flowers, and they turn a brilliant yellow in fall.
Rhubarb
Rhubarb chutney
It’s hard to talk about asparagus without mentioning rhubarb, the other perennial vegetable that is so prominent in early spring. Rhubarb buds actually begin appearing at 40 degrees, and the enormous leaves explode into growth at the first hint of warmth. Rhubarb also takes little care, and the stems can be harvested until mid-summer when new emerging stems become considerably smaller.
Rhubarb bread and strawberry rhubarb pie are traditional favorites, but think about stewing it in maple syrup for a topping for yogurt or ice cream. It makes a great chutney or relish, a refreshing drink or a tangy barbecue sauce.
Sunchokes
Sunchokes (photo by William Brauner)
Jerusalem artichokes or sunchokes are a striking addition to the garden. They take a good-sized bed as they grow to about six feet, with golden sunflower blossoms. The chokes are underground tubers that can be harvested in fall and early winter. You’ll never get them all, and the ones that stay in the ground will sprout the following year. So you plant only one time.
Roasted sunchokes taste nutty and earthy and are a wonderful substitute for potatoes, especially for those whose diet requires fewer simple carbs.
Creamy Sorrel Sauce
Creamy sorrel sauce (photo from Pixabay)
(adapted from More Recipes from a Kitchen Garden by Renee Shepherd)
This lovely light green sauce can be modified in a lot of interesting ways, adding herbs like basil and dill, changing the carriers from mayonnaise to all yogurt, sour cream, creme fraiche, etc. You will love it on salmon, vegetables, potatoes and especially on freshly roasted asparagus.
1 c. any combination of plain Greek yogurt, mayonnaise, sour cream
1 c. fresh sorrel with stems removed and leaves chopped
1 T. soy sauce or 1 t. salt (soy sauce gives it more flavor but you can pump up the flavor with herbs also)
1 clove garlic, minced
Blend (a blender works best to make a velvety sauce) and serve cold.
You can certainly have your lavender (I love it too) and your patchouli. But when I need scent to make me feel better, I turn to the kitchen. There is nothing as uplifting as the aroma of sauteeing onions in butter. It smells delicious and reminds me of happy times in my grandmother’s and mother’s kitchens. It is the great beginning for just about anything savory and tongue pleasing.
Spinach with onions
Minced onion and garlic sauteed in a little olive oil and a touch of butter brings a simple green like spinach to something sublime. This is a wonderful dish all by itself, but can also be added to soups, stews, risotto, eggs………only limited by imagination.
One of my favorite breakfasts:
Spinach and Avocado Toast
(called tartine if you want to be fancy – a tartine is a slice of bread with a sweet or savory topping.
1 medium bunch spinach, coarsely chopped
¼ onion, chopped finely
1 T. olive oil
Salt and pepper to taste
2 slices whole grain bread
Grainy brown mustard
2 oz. your choice of cheese
½ avocado (optional)
spinach toast with avocado and sriracha sauce
Sriracha (optional)
Saute onion and spinach in olive oil until the spinach wilts. Salt and pepper to taste. Toast bread, spread with mustard and pile on spinach and avocado if using. Top with cheese. Broil until cheese melts.
Kate's Garden Kitchen 
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