Baby greens

I found a bag of baby spinach, kale and chard at Kroger and needed to use some of it up.  I cooked some bacon, cut up some artichoke hearts and used a mix of goat cheese and Italian cheese and, voila, quiche!  This one is not only pretty,  but tasty.

Baby Greens Quiche

• 1/2 bag baby greens (spinach, kale, chard)
• 4 slices thick-cut bacon
• 6 artichoke hearts, quartered
• 4 oz 6-cheese Italian blend
• 2 oz crumbled goat cheese
• 5 eggs
• 1-1/2 cups milk
• sea salt
• Italian seasoning

Wash greens and dry between paper towels.  Cook bacon in microwave oven (1 minute per slice); cool.  Quarter the artichoke hearts.  Place greens, crumbled bacon and artichokes in bottom of casserole.  Sprinkle with cheese.  In a medium bowl, beat eggs with milk.  Season to taste.  Pour carefully over the fillings.  Bake in a preheated 350F oven for 35 minutes or until knife inserted into the center comes out clean and top is browned.

Fresh salad

It seems that this summer I am craving fresh.  So, when I needed to come up with another side for a picnic, I decided to go with cucumber tomato salad again.  However, this time, I had artichoke hearts available too.  I wasn't able to attend the picnic because I am still recovering from the anesthesia from when they removed my IVC filter on Wednesday.  However, I went ahead and made the salad so that my husband could enjoy it this week.

Greek Cucumber Salad

• 1 (15-oz) can garbanzo beans, drained and rinsed
• 2 Tbsp balsamic vinegar
• 1 Tbsp extra virgin olive oil
• 1 (14-oz) can quartered artichoke hearts, diced
• 1 large tomato*, diced
• 1 medium cucumber*, diced

Drain and rinse the garbanzo beans; remove any loose skins.  Place beans in a zippered bag with olive oil and vinagar: marinate overnight.  Pour beans into a large bowl; dice other vegetables and add to the beans.  Toss with dressing.  Top with feta cheese just before serving, if desired.

 
*CSA ingredients

Sunday morning breakfast

Okay, I know this is not a CSA recipe because I haven't gotten eggs since the first package, but it could be.  This morning's breakfast was so tasty, I have to post the recipe.  I would post a picture, but I have been told that sometimes the pictures don't do the recipe justice and looking at my plate right now, I think this is probably another that wouldn't.  So, here's the recipe, and you can judge the taste yourself!

Greek Scrambled Eggs

Makes 2 servings

• 2 whole eggs
• 4 egg whites
• 8 artichoke hearts, quartered
• 10 olives, quartered (I used black, but would be so good with kalamata!)
• 1/2 cup feta cheese, crumbled
• 2 cloves garlic, minced
• 1/2 tsp dried oregano
• 1/2 tsp dried sweet basil

Prepare the artichokes and olives.  In a medium bowl, scramble together eggs, egg whites, garlic and spices.  Heat medium saute pan prepared with cooking spray over medium heat.  Add artichokes and olives to pan and mix well.  Pour egg mixture over artichoke mix and sprinkle with feta cheese.  Heat until eggs are cooked on bottom.  Slowly mix eggs until just barely wet (do not overcook).  Makes 2 servings

Weight Waters PointsPlus value: 7



So, this was a recipe using up things that I have in my refrigerator, but I could see changing it up to use fresh ingredients.  I would have added spinach if I had some and using fresh herbs would make it taste fresher.  Although I have to admit, this was the first time I ever made scrambled eggs with oregano and that flavor was wonderful!  We are headed to BJ's and Costco today, so I will pick up some spinach, etc.  Will be nice to have some groceries.  I have been very lax lately.