Foodie Friday

TGIF!!!  In an effort to use up our fabulous green, fresh goodies from our weekly CSA box, I have been busy whipping up some fabulous recipes this week!  So, let’s get started!
Crustless Veggie Quiche


  • 5 eggs
  • 3/4 cup almond milk
  • 1½ tsp. salt
  • 2 tbs. olive oil
  • 2 cups parslane
  • IMG_1819
  • 6 baby bella mushrooms, sliced
  • garlic scape, chopped finely
  • 1/2 cup sun dried tomatoes
  • 3 slices proscuitto, chopped


  1. Preheat the oven to 375 degrees and grease an 8-inch pie pan.
  2. In a mixing bowl, mix the eggs, milk, and salt until well-combined.
  3. In a large skillet, heat the olive oil over medium heat and add the parslane.  Cover and cook for 2 or 3 minutes, until just beginning to wilt.
  4. Add the parslane and remaining veggies into the pie pan. IMG_1820
  5. Pour the egg mixture over the vegetables.IMG_1821
  6. Bake for 25 to 30 minutes, until the eggs are set.
  7. Let the quiche sit for at least 10 minutes before cutting.  Serve warm or at room temperature.IMG_1822


Turnip “hashbrowns”photo 1
  • 3 medium turnips
  • 1 1/2 Ts olive oil
  • salt and pepper


  1.  Preheat oven to 425 degrees.
  2. Cut turnips into 1 inch cubes.
  3. Place in bowl and coat with 1 tablespoon of olive oil (may consider using higher heat oil to aviod transfat opportunity from breakdown of oil) next coat with salt and pepper.
  4. Oil aluminum pans with remaining 1/2 tablespoon of olive oil.
  5. Place turnip matchsticks on pan and place in oven. set timer for 10 minutes, rotate pan and turnips at 10 minutes. Place back in oven for another 10 minutes.
  6. Check for doneness, turn on broiler and broil on high for 5 minutes.

**NOTE:  These hash browns were PERFECTION!! I served them with the quiche.  The hubs and I ate them so fast, I forgot to take a picture before they were all gone!

Summer Chicken & Veggie Pesto Pasta


  • 1 lb. cooked chicken (I used part of a rotisserie chicken I picked up at the deli to keep it simple)
  • 1 portabella mushroom, sliced
  • 1 yellow squash, sliced
  • 3 sweet peppers, sliced
  • 2 Ts Blue Gate Farm Pesto (recipe below)
  • Pasta, cooked (I used rice pasta noodles)


  1. Heat olive oil in a pan.  Add mushrooms and cook until soft.  Remove and place on a plate.
  2. Add peppers to the pan.  Once the peppers begin to soften, add squash.
  3. Add mushrooms back to pan.  Add chicken.  Toss ingredients together.IMG_1876
  4. Mix pesto into pasta.
  5. Plate the pasta and top with chicken and veggies!IMG_1878


Blue Gate Farm Pesto


  • 2 Tbs Sunflower seeds-toasted (can substitute pine nuts)
  • 2 cloves Garlic (garlic lovers can add more) green garlic or garlic scapes are also good.
  • 2 c. Basil (any variety, a mix is particularly nice)
  • ½ c. Olive oil
  • 1 tsp Salt (if using pre-salted sunflower seeds, can reduce salt amount)
  • ½ c. Parmesan cheese, fresh grated (not the stuff in the can) *I substituted DF swiss cheese


  1. Place sunflower seeds and garlic into food processor then pulse several times.
  2. Add basil and drizzle with half of oil. Pulse several times.
  3. Add remaining oil, Parmesan cheese and salt if desired.



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