Asparagus, two ways!

IMG_2060

FullSizeRender-5

Asparagus for breakfast and lunch?  Yes please!

I’m a big fan of batch cooking.  I like to roast or grill a big bunch of asparagus, then use it throughout the week, if it lasts that long (usually doesn’t, truth be told).  Well, I got a little carried away with it, but it turned into a good thing: asparagus for breakfast and lunch.  It was incredibly easy, which is really a requirement for me, since I tend to go from zero to starving in a very short amount of time, so quick meals really help keep the hanger to a minimum!

I grilled a bunch of asparagus, then made a quick breakfast with an egg on top.  I was tempted to put both the asparagus and egg on avocado toast, but alas, the hanger won out, and I just ate it as pictured 🙂  Still good!

IMG_2058

Wait for it…

IMG_2059

Runny yolk with grated parmesan and asparagus spears!

Then lunchtime rolled around, and I wanted to use the ridiculous amount of leftover asparagus, so I used my veggie peeler and shaved it into these pretty little strips, then tossed it with lemon juice, olive oil, feta, and pine nuts.  I had only grilled the asparagus for a minute or two on each side, so it was still nice and crunchy, and it worked well in the salad.

FullSizeRender-4

FullSizeRender-8

 

FullSizeRender-3

All that’s here is 3 stalks of shaved asparagus, a tablespoon each of pine nuts and feta cheese, 2 teaspoons of lemon juice, and a teaspoon of olive oil.  Enjoy!

Advertisements

Cape Gooseberries, Two Ways!

FullSizeRender-7

If you got cape gooseberries in your bag this week and weren’t sure what to do with them, I’ve got you covered!

FullSizeRender-4

These pretty little gems look like yellow-orange cherries, and they have a similar texture, but with lots of tiny seeds inside. Go ahead and eat the seeds though! Their oils are the source of lots of antioxidants, and the berries as a whole are a good source of vitamins A and C.

FullSizeRender-1

If you’re thinking, “that’s nice, but what do I do with them,” again, I have you covered! I actually have you covered twice because I have two ways to use them, both sweet and savory. They actually lend well to both uses, as the flavor is slightly tart but not overwhelmingly so.

FullSizeRender

The first use was in a salad with this week’s sweet and spicy greens mix! I used that as my base, then added the gooseberries, some cashews, a sprinkle of feta, some avocado, and a little lemon juice, and it was mmm mmm good. The combination of lemon with the greens helps your body absorb the iron in the greens better, and it’s also pretty tasty, so dig in!

FullSizeRender-6

 

The second was in a crumble.  Three cheers for dessert!

FullSizeRender-5

I took my favorite blueberry crumble recipe, and instead of blueberries, I halved the gooseberries and let them macerate in some sugar for a few minutes.

FullSizeRender-3

Then I mixed up my crumble topping (2 Tbsp flour, 2 Tbsp brown sugar, 2 Tbsp oats, 1.5Tbsp butter), and put it on top, then baked in a 375 degree oven for 40 minutes. That topping made enough for two individual gooseberry crumbles, and they were deeeeelicious.

FullSizeRender-2

Comment below and let us know how you like to use gooseberries!

All About…Spring Garlic!

IMG_2002

 

Have you ever had spring garlic?  If so, you already know how delicious it is.  If not, let me tell you how delicious it is!!  I’ll start by saying I am absolutely not a morning person.  I basically stay in bed until the absolute last possible second, then rush around to get out of the house on time with coffee and a quick, grab-able breakfast from the fridge that I can eat in the car on my way to work.  It’s always a close call.  HOWEVER!  All of this changed the minute I put spring garlic in my eggs over the weekend.  I now, somehow, manage to drag myself out of bed for the sole purpose of making scrambled eggs before I leave the house.  Now, that’s a total of about 10 minutes, max, but for someone who allows less than a minute at home for breakfast on a typical day, that is quite a feat!  While I could go on and on about how magical this little spring delicacy is, let me first explain what it is.

IMG_2001

If you’ve seen spring garlic, you know that it looks a lot like scallions, aka green onions.  So what exactly is it?  Well, it’s young garlic that has not yet developed a bulb, and it is usually pulled out of the ground early, in spring, if the garlic crops look crowded.  Removing the young garlic plants allows the ones still in the ground to develop into big ole garlic bulbs that we all know and love.   Now, if you are wondering how these differ from garlic scapes, the difference is simply that the spring garlic is the actual garlic plant, whereas scapes are the flowers, essentially, that grow from the actual garlic plant.  Similar tastes, but different things.
IMG_2006
IMG_2007
What does spring garlic taste like?  Mmmm, a little bit of heaven, if I’m being honest.  It is a milder flavor than a garlic bulb, but still potent.  I used maybe a tablespoon in my scrambled eggs (though I put more on top because they are so delicious that I want them all!), and the flavor was noticeable but not overwhelming.  I did not feel like I would knock someone over with my garlic breath after eating them, but you know, brush your teeth anyway.
IMG_2003
So why should you eat it?  First of all, as mentioned more than necessary, it is delicious!  Nutritionally, too, spring garlic has all of the health benefits that regular garlic has, but it’s a bit easier to eat raw than regular garlic (see above re: brushing your teeth), and when eaten raw, you get the most health benefits, particularly in the allicin, a compound found in garlic that is thought to have anti-inflammatory properties.  Basically, all signs point to eating more spring garlic!
IMG_2008
How can you enjoy this spring treat?  Well, my favorite way is in my eggs, chopped up and mixed in with scrambled eggs.  I found one tablespoon of chopped spring garlic was perfect for two eggs.
IMG_2010
You could also easily add it to salads or a sandwich or make pesto out of it.  Share your favorite way to eat it below!