May: What's Up With Food & Nutrition?
May: What's Up With Food & Nutrition?
May: What's Up With Food & Nutrition?
May: What's Up With Food & Nutrition?
May Harvest of the Month: Spring Greens!
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Spring Greens Recipes
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Springtime Cheesy Veggie, Herb, and Egg Pie Servings: 8
Ingredients:
- 2 cups spring vegetables, such as asparagus, peas, spinach, and/or kale
- 1/2 cup chopped sweet onion
- 1 Tbsp. olive oil or butter
- 4 large eggs
- 1 can evaporated milk
- 4 oz. (about 1 cup) shredded cheese
- Handful of chopped fresh herbs such as chives, parsley, mint
- Dash of salt and pepper
Instructions:
- Preheat oven to 425°F.
- Sauté onion and veggies in a skillet set over medium heat in olive oil or butter for about 4 minutes until just tender, stirring a bit. Transfer to a greased 10” pie plate.
- In a medium bowl, whisk eggs and evaporated milk until blended.
- Spread cheese on top of veggies in pie plate and add herbs, salt, and pepper.
- Pour egg and milk mixture over veggies and cheese. Carefully place in preheated oven.
- Bake about 20 minutes until golden brown and eggs are set.
- Let cool slightly and cut into 8 serving pieces.
Sunshine Salad
Servings: 4
Ingredients:
- 4 cups Kale, chopped
- 4 cups Romaine lettuce, chopped
- 1 can Mandarin oranges, drained
- Poppy seed or Vinaigrette style dressing
Instructions:
- Rinse greens under cold running water and pat dry.
- Chop and combine the kale and romaine lettuce.
- Drain and add mandarin oranges.
- Can substitute with sliced fresh oranges or strawberries.
- Top with dressing of choice.
- Makes four servings.
Spring Greens Salad
Servings: 4
Ingredients:
- 4 cups leaf lettuce (or head lettuce, chopped)
- 2 cups spinach, kale, mustard greens, or arugula
- (or a mix), chopped
- 1 cup sugar snap peas, de-stemmed and quartered
- (shell and all)
- 1 cup strawberries, sliced
- Vinaigrette dressing (oil, vinegar or lemon juice, salt, pepper, herbs)
- Optional: crumbled cheese
Instructions:
- Rinse salad greens and pat dry. Chop greens to desired size.
- Rinse peas and de-stem by snapping off the tops. Cut into quarters.
- Rinse strawberries, remove stems, and slice.
- Pour in a vinaigrette dressing and toss. You can make a simple one at home using the ingredients above.
Optional: You can top with a local crumbled cheese
Apple Kale Salad
Servings: 4 (1.5 cup)
Note: Salad is best if made the day before serving.
Ingredients:
- 1 large bunch Kale (1 lb.)
- 1 NYS apple, diced
- 1/8 cup lemon juice
- 1/8 cup local honey
- 1/4 cup oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup dried cranberries or raisins
Instructions:
- Finely chop kale and dice apple.
- Toss diced apple in 1 Tablespoon of lemon juice.
- Make dressing by whisking together the remaining lemon juice, honey, salt, and pepper.
- Slowly add in oil until dressing thickens.
- Add dressing to kale and toss.
- Add diced apple and dried cranberries/raisins to salad mixture and serve heaping cup of salad (to equal 1 1/3 cup).
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Egg Recipe |
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Our Favorite Egg SaladServes:4
Prep time: 20 minutes. Cook Time: 15 minutes (for the eggs)
This creamy, crunchy, comforting classic, goes nicely in a sandwich or wrap, inside a lettuce leaf, or scooped on top of a green salad.
Ingredients:
- 2 tablespoons plain Greek yogurt
- 1 tablespoon olive oil
- 1 teaspoon mustard (any kind you like)
- 1⁄2 teaspoon salt
- 1 celery stalk, chopped
- 4 large eggs, hard-cooked and peeled
Instructions:
- Put the yogurt, olive oil, mustard, herbs, and salt in the bowl and mix well.
- Add the celery and mix well.
- Cut the eggs in half lengthwise and then cut them back and forth a few more times (they don’t need to be evenly cut and they don’t need to be cut into tiny pieces).
- Add the eggs to the bowl and, using the fork or spoon, mix well. Now taste the egg salad. Does it need a pinch more salt? If so, add it and taste again.
Recipe provided by: SNAP-ED New York
Last updated May 12, 2022