Welcome to Margie's Musings
Welcome to my BLOG! I write about whatever I want, mostly food and random stories I'm trying to write. I hope you enjoy it. In loving kindness....
It has been a while since I posted any recipes. I think spring fever caught me this year. Feeling lazy and wanting to be outside. I've been getting my CSA boxes every other week and have much produce to cook with. Here are four things I've done lately with some of the produce. Collards sauteed with ginger, beets and greens salad, rhubarb salsa and grilled potatoes. All are side dishes and go well with chicken, fish, veggie main and even beef. They come together quickly and leave me with plenty of time to lounge around outside in my garden nook reading a book while hubby operates the grill. Enjoy.
Enjoying my produce this week. It is the season for rosemary, leeks and potatoes. If you are like me, you love potato leek soup. I usually whip out my immersion blender and turn it into a creamy soup. But lately I've been leaving it chunky. And I like it! Here is how I made it and it was delicious. To make it vegan, leave out the butter and use vegetable broth.
Getting lots of broccoli this time of year. Here is a very nice salad to use some of it up. I like this recipe because it involves chopping, you know how I enjoy chopping. Besides that the taste is very good, the cranberries add a nice tart explosion in my mouth and the apple helps sweeten things up. The nuts add some protein and mellow out the flavors. It comes together quickly and I've kept it in the Frig for a couple days with no problem. Inspiration comes from Full Belly Farm recipes.
After I discovered baked eggs, I started preparing them more often and with different bases. Here is a version using kale and Mexican spices. I put a bit of lime in it because I like citrus with kale. Leave it out if you don't have it or try lemon instead. For the kale, I place the washed and trimmed leaves in a bowl and microwave for about 1 to 2 minutes. I squeeze out the liquid and then chop the kale roughly. Any I don't use in the recipe I set aside for another use, such as topping on soup or an addition to salad or a bowl. I hope you enjoy this version of baked eggs.
Full Belly provided new potatoes, green garlic and cabbage. I wanted something quick and since it has been so cold and rainy - a nice warming soup. This soup fit the bill and turned out to be really easy to make. I do enjoy chopping, if you don't, feel free to substitute that wonderful pre-sliced cabbage from the grocery. The parmesan really adds lots of flavor, so don't skimp on it. I like greens and potatoes with lemon, so a squeeze of lemon right before serving really helped the soup taste fresh and vibrant. I hope you'll try it.
