Spring saute

Try this quick stir fry as-is or over rice for a fresh taste of spring!

• 1 box of sugar snap peas, ends trimmed

• 1 bunch garlic scapes, chopped

• 1 bunch  greens (kale, collards, lambs quarters, etc) chopped

• 1 bag of radish pods, ends trimmed

• 1 bunch of green onions, chopped

• 1 lb chicken  (optional)

• 3 T coconut oil, olive oil, or butter

• 3 T soy sauce

• 3 T honey, brown sugar, or other sweetener

• Salt to taste

Mix together the soy sauce and honey, and set aside. If using, cut the chicken into bite-sized chunks and cook in the oil over medium heat for 5-7 minutes, or until mostly done. Then add the scapes, pods, and peas, and cook until the peas are bright green, another 3-4 minutes. Finally add the greens, sauce, and salt, and cook another 1-2 minutes. Enjoy!

Tomato Pie

April 8, 2015

Pie crust:

Use whatever pie crust works for you, but if you need a super easy recipe (albeit not the flakiest), here is the one we usually use from Holly's mom:

2 c flour

1/2 c oil or melted butter (melted butter makes it flakier)

1/2 c water

Pinch of salt.

Mix all ingredients into a dough, roll out.

Filling:

3-5 ripe tomatoes, sliced

1/2 c chopped sweet onion

1/2 c plain yogurt

1/2 c mayonnaise

salt, pepper, and basil to taste

1/2 c shredded cheddar cheese

Sprinkle onion on bottom of pie crust, along with 1/2 the cheddar cheese, if desired. Arrange sliced tomatoes over the onions. Mix together the yogurt, mayonnaise, spices, and remaining cheddar cheese, and spread over tomatoes. Bake at 375 for 20-30 minutes or until golden brown (may take up to 45 minutes).