Leah Penniman with greens.
Image by Soul Fire Farm

May: What's Up With Food & Nutrition?

microgreens

May: What's Up With Food & Nutrition?

CSA greens community supported agriculture

May: What's Up With Food & Nutrition?

May: What's Up With Food & Nutrition?

May Harvest of the Month: Spring Greens!

Spring Greens Recipes

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:

  1. Preheat oven to 425°F.
  2. 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.
  3. In a medium bowl, whisk eggs and evaporated milk until blended.
  4. Spread cheese on top of veggies in pie plate and add herbs, salt, and pepper.
  5. Pour egg and milk mixture over veggies and cheese. Carefully place in preheated oven.
  6. Bake about 20 minutes until golden brown and eggs are set.
  7. 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:

  1. Rinse greens under cold running water and pat dry.
  2. Chop and combine the kale and romaine lettuce.
  3. Drain and add mandarin oranges.
  4. Can substitute with sliced fresh oranges or strawberries.
  5. Top with dressing of choice.
  6. 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:

  1. Rinse salad greens and pat dry. Chop greens to desired size.
  2. Rinse peas and de-stem by snapping off the tops. Cut into quarters.
  3. Rinse strawberries, remove stems, and slice.
  4. 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:

  1. Finely chop kale and dice apple.
  2. Toss diced apple in 1 Tablespoon of lemon juice.
  3. Make dressing by whisking together the remaining lemon juice, honey, salt, and pepper.
  4. Slowly add in oil until dressing thickens.
  5. Add dressing to kale and toss.
  6. Add diced apple and dried cranberries/raisins to salad mixture and serve heaping cup of salad (to equal 1 1/3 cup).

Egg Recipe
Our Favorite Egg Salad

Serves: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:

  1. Put the yogurt, olive oil, mustard, herbs, and salt in the bowl and mix well.
  2. Add the celery and mix well.
  3. 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).
  4. 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