I do believe spring has finally arrived and it has ushered in a faster pace of life and a whole new level of craziness around here. The last snowman has been made…hopefully!
Yard cleanup has commenced. Oh yes, my heroes!
A new generation of gardener is in training…okay, maybe we’ll give this one another year or two!
The greenhouse is full of beautiful little plants holding the promise of beauty and deliciousness.
And daily, more tiny starts are moved from the depths of our basement up to the bright light of the greenhouse where they pause for a few days before being tucked into their final homes in the garden.
Every year I eagerly await the first tasty morsels from our gardens and this year one of the first things that will be available is kale, which is the “cool” vegetable of the year. If you ever peruse recipes via blogs, magazines, or Pinterest, you may have noticed that kale is EVERYWHERE. We Americans like to latch onto trendy foods and it appears that this is the year for kale. I can’t think of a more deserving vegetable! It’s easy to grow, good for you and can be used in so many different ways. If you’ve every wondered what in the world to do with kale here’s a recipe to get you started. It’s main ingredient is quinoa, another cool food right now, so serving this dish should really elevate you in the culinary ranks.
Quinoa and Kale Patties
1 c. quinoa rinsed, cooked with 2 c water and cooled to room temperature (2 1/2 c. cooked)
4 eggs whisked
1/3 c Parmesan or Pecorino cheese
3 spring onions, sliced thin
3 cloves garlic minced
1/2 t salt
1 c. steamed kale, drained and chopped
1 c bread crumbs
Mix all ingredients and let sit for a few minutes to absorb the moisture.
Heat 1 t olive oil in a large skillet over medium heat. Form small patties out of the mixture and cook until lightly browned on both sides. Serve with any of the following:
Any leftovers can easily be reheated on the stove top.