Turnip Greens And Rice and A New Prime Parents Club Post

Our CSA started up again two weeks ago so I've been having fun with veggies -- or trying to anyways. I'm determined not to let any veggie go to waste this summer. So far so good, although, I'm not sure how many salads I can eat. Going to have to get creative there. This week's veggies included turnip greens. What in the world do you do with turnip greens? They look like leaves. I probably would have mistaken them for lettuce if there hadn't been a label on the bag. So I googled and found a lot of southern-style recipes, all a little too complex for my purposes. I finally found a recipe on FoodNetwork.com for Turnip Greens & Potatoes that I adapted for the ingredients I had on hand. Here's my version: Turnip Greens And Rice Ingredients: turnip greens 1 tbsp olive oil 2 cups rice Dressing: 1/3 cup olive oil 2 tbsp balsamic vinegar (I used a dark chocolate flavor) 1 tsp lime juice 1 tsp minced garlic 1/2 tsp paprika salt and … [Read more...]

Zucchini Pancakes

Here’s a recipe for Zucchini Pancakes that I adapted from All Recipes so that its food allergy friendly (milk, egg, peanut). My husband and I loved them. My son thought green pancakes were cool to make but wasn’t too keen on trying them. Next time, maybe. Thanks go to Selfish Mom and her tweet about making these for the inspiration.   1/2 cup flour 1/2 cup Daiya Mozzarella Cheese 1/2 tsp oregano dash of salt and pepper 1.5 cups shredded zucchini 1/4 cup applesauce 2 TBSP chopped onion (optional) Earth Balance Spread or Tropical Traditions Coconut Oil Tofutti Sour Cream (optional)   Combine flour, Daiya shredded cheese, oregano, salt and pepper in one bowl. In another bowl, combine zucchini, applesauce and onion. Add to the dry mixture. Heat pan on stovetop to a high temperature. Add butter or coconut oil until melted. Drop desired amount of zucchini mixture into pan. Flatten with a spoon. Fry until golden brown, approximately two minutes each side. Tip: the … [Read more...]