Everything Bagel Greens

This is my new favorite vegetable side, and it takes less than 5 minutes to make! You can use any type of greens you like (I used collards above) but kale or spinach or chard also work wonderfully. Everything Bagel seasoning can be found at many grocery stores now and has a mixture of garlic, salt and sesame usually. It’s delicious!

EVERYTHING BAGEL GREENS

4 handfuls raw greens (collards, kale, chard, spinach - or a mixture)

About 4 shakes of Everything Bagel seasoning (I found mine at Trader Joe’s)

Olive oil

Add a splash of olive oil to a pan on medium heat. Add the greens and a small splash of water. Add another drizzle of oil on top. Cover with a lid for about a minute. Remove lid and stir, covering again and repeating until they wilt, for 3-5 minutes. Try not to over cook them…once they are bright green and wilted they are done! Turn the heat off and add a few shakes of the Everything Bagel seasoning. remember it has salt in it, so don’t add too much. Stir to combine and serve immediately. Add more seasoning as a garnish if you wish. Serves 2 as a side.

*tip: for a richer flavor, add a bit of butter to the pan as well!

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Lentil + Sweet Potato Salad

Because I work from home, I love to have some prepped salads on hand for lunch, so I can grab a healthy bowl and keep working. I made this yesterday and it was super filling and tasty! The added bonus was the sweet cherry tomatoes which came from a friend's garden.

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LENTIL + SWEET POTATO SALAD

1 (15 oz) can lentils, drained & rinsed in a strainer

1 small sweet potato, baked for 1 hour at 375˚F (or until soft), then cooled & cubed

1/4 c  diced red onion

1 c cherry tomatoes, halved

For the dressing: 1 t rice vinegar, 1 T olive oil, 1 t Braggs amino acid (or soy sauce), 1 t sesame oil. Add a grind of black pepper before serving.

Toss all ingredients in a bowl and enjoy immediately! It also keeps well for a day or 2 in the fridge. Use this as a base and add in what you have on hand! I made a second batch and added chopped radishes which was a tasty, crunchy addition. Other add-in ideas include feta, tofu, pumpkin seeds or fresh cilantro.

Broccoli Fritters

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I feel like I am always looking for new ideas to get our 2 toddlers to eat vegetables. It's so hard! Max (who is 1)  simply throws everything and Ezra (who is 3) often removes anything green from his plate immediately upon arrival. This past Monday at 5pm I had just gotten home with both kids and had no idea what to make for dinner. I needed an idea quick and I remembered seeing this Broccoli Fritter recipe in my Smitten Kitchen newsletter. In the post, Deb talked about how fritters were the answer to this toddler problem so I decided to try it out on my 2 little veggie skeptics. 

The recipe is quite simple. You chop a head of broccoli into very small pieces, steam it in a skillet, then stir it in a bowl with flour, an egg and some grated cheese. Fry and eat!

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To my surprise, THE KIDS ACTUALLY ATE THEM!!! And I thought they were delicious, too, topped with yogurt, lemon and Maldon salt. I enjoyed a few of them with a glass of rosé. 

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This one will be making a recurring appearance. Recommended! Thanks, Deb. Now I am brainstorming what else I can turn into a fritter...

Broccoli Fritters

Adapted from this recipe by Smitten Kitchen. Makes about 8 fritters.

1 small head of broccoli

1/2 c flour

1 egg

1 clove garlic, minced

1/3 c grated cheese (I used a mix of parmesan and cheddar)

salt and pepper to taste, oil for frying

Chop the broccoli into very small pieces (florets and the upper parts of the stems). Throw them in a big skillet with a splash of water and cover to steam (about 5 min). Drain the broccoli and move it to a mixing bowl. Add the other ingredients and stir to combine. Use a potato masher or the bottom of a glass to mash the broccoli mixture just a bit. It's ok if there are still some chunks. Fry heaping spoonfuls (to make patties) in olive oil until both sides are browned. Sprinkle with a pinch of salt and serve alongside yogurt and a lemon wedge. My kids also liked dipping them in ketchup (whatever gets the greens down!). Enjoy!

 

Cucumber Noodle Salad

I love my little hand spiralizer and use it all the time for zucchini, but I just recently started using it for cucumber, and it's so good!

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Recipe below...

CUCUMBER NOODLE SALAD with sesame dressing

2 cucumbers

1 handful basil, chopped

1 handful pepitas (pumpkin seeds, roasted & salted)

For the dressing: mix equal parts sesame oil, olive oil, soy sauce, plus a sprinkle of sesame seeds

Trim the cucumber ends and use a spiralizer to make noodles out of them. You may want to flip the cucumber halfway through and spiralize it from the opposite end since the seedy part in the middle can get tricky. I try to make these noodles just before serving, as they can start to leak some water over time. Spiralize them over a strainer if you can.  If they do get watery, just drain the bowl a bit before serving– but a little water in the bottom of the bowl is no big deal.

Sprinkle the noodles with the pepitas and chopped basil, then add some dressing to taste  before serving. You can make individual plates and spoon the dressing over, or serve in a bowl and toss. Other fun additions are avocado and feta, but be creative! Any type of nuts, cheese or herbs are welcome here. Enjoy!

Serves 4 as a side

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Salad from Miramar Farm

Jonathan, baby Max and I visited the most inspiring farm recently in Half Moon Bay, on the coast near where we live called Miramar Farms. It's a stunning spot created by Jayne and Mark Battey that hosts groups for learning programs, meetings and workshops. I was moved by the beauty and quiet of this farm overlooking the sea. Guests must leave feeling so renewed and rejuvenated! After spending just an hour there, I sure did.

Miramar Farms. The ocean at Half Moon Bay is in the distance.

Miramar Farms. The ocean at Half Moon Bay is in the distance.

A labrynth for personal reflection

A labrynth for personal reflection

Jon & Max walking the Labrynth

Jon & Max walking the Labrynth

Visitors can sit in the tea house for some quiet time.

Visitors can sit in the tea house for some quiet time.

The farm beds

The farm beds

Food is grown at the farm specifically to be served to the guests. We met Miramar's chef, Robin, and farmer, Liz, who work together with others to create amazing meals throughout the week. They sent us home with a huge bag full of the most beautiful greens: lettuces, a spicy salad mix, kale, radishes, turnips, herbs and flowers. There's really something about seeing where a vegetable is grown, picking it, and eating it on the same day. It tastes SO much better!! (Because it is!) Knowing exactly where it came from, and meeting Liz who had spent weeks cultivating it, made me appreciate the flavor even more. 

Lettuce we got to take home

Lettuce we got to take home

Liz holding baby Max

Liz holding baby Max

We went to a friend's house for dinner that night and I made a giant salad, with nothing but the lettuce, radishes and the spicy salad mix Liz had picked for us. I served it with this citrussy dressing below (that I created recently for Buzz + Bloom honey) and it was the best salad I'd had in a LONG time. 

Get the salad dressing recipe here.

Cheers!