Scrambled Shiitake Greens

There are very few things in this world as good as fresh shiitake mushrooms. Their flavor is unmistakable, and their health benefits include a high percentage of iron, vitamin C, protein, and fiber. The Chinese have been using them in medicine for over 6,000 years. I think they're onto something. Click here for more info. In the meantime, enjoy this lovely recipe.


Prep Time: 10 minutes
Cooking Time: 10 minutes
Yield: 2 servings

Ingredients
2 pats of butter
Hand full of fresh Shiitake Mushrooms washed, stems removed, and cut into bite size pieces
2 cups of washed and cut greens* with stems cut into small pieces
Splash of water
2-3 eggs
Salt
Pepper
Fresh rosemary (optional)
Shoyu or Tamari soy sauce (optional)

Tools/Equipment
Small skillet
Medium to large skillet with tight fitting lid
Stove
Bowl to scramble eggs
Whisk or fork

Directions
1.    Warm one pat of butter on medium high heat in a medium to large skillet. Once it melts, add the mushrooms and sauté for 2 minutes.
2.    Add a splash of water (1-2 Tablespoons) and the stems from the greens and continue to sauté for another 2 minutes.
3.    Add green leaves and sauté for 1 minute, turn heat to low and cover.
4.    Crack eggs into bowl. Season to taste with salt, pepper, and fresh rosemary. Whisk until mixed.
5.    Warm second pat of butter on medium high heat in a small skillet. Turn off the heat to greens.
6.    When butter or ghee has melted and coated the bottom of the skillet, add eggs and let sit until they begin to bubble. Stir continuously until there is no more liquid. Remove from heat.
7.    Serve plates with greens/mushrooms on bottom and scrambled eggs on top.
8.    Season with salt, pepper, or soy sauce.
9.    Enjoy!

Variations:
*For greens, use what you like or have on hand—mix up a couple of different kinds
Sauté a little garlic and/or onions with the mushrooms
Try poached or boiled eggs or throw the eggs in the skillet with the greens & mushrooms
Sprinkle a little parmesan cheese on top—yum!
Got some left over veggies? Throw them in while sautéing the mushrooms

Wild Rice and Winter Squash

I am so ready for fall. I'm actually willing it to get here. I've been avoiding the oven or any high heat cooking, because the car thermometer keeps reading 97, but last night I broke down and cooked up something super delicious that I might suggest we add to our Thanksgiving dinner this year. It was THAT good. A little labor intensive, but it makes a great side dish, and I added edamame to make it a stand alone leftover meal.

Ingredients
1 medium butternut squash (or other winter squash or pumpkin), peeled and cut into 1-inch cubes
2 medium red onions, peeled and quartered
Natural Grapeseed Oil (email here to order) or other high heat oil
sea salt
2 cups cooked wild rice
1/2 cup toasted pumpkin seeds (optional)
1 small bunch of fresh greens (collards, kale, spinach), washed and cut into bite size pieces

1/3 cup extra-virgin olive oil
juice of 1 lemon
pinch of salt
1 T honey
5-6 fresh basil leaves, finely chopped (or cilantro)

Instructions
   1. Preheat oven to 375.
   2. If wild rice is not cooked, get it in process (some takes 15 minutes, while other takes 50).
   3. Place squash on one end of a cookie tray and onions on the other or on separate trays. Add a generous splash of grapeseed oil and sea salt to both. Toss to coat. Roast for 30-45 minutes (until they are soft and caramelized) turning every 10-15 minutes.
   4. Meanwhile, make the dressing by placing the olive oil, lemon juice, salt, honey, and a few of the basil leaves (saving the remaining to sprinkle across the top of the finished dish) in a jar with tight fitting lid. Shake to mix, taste, and adjust to your liking.
   5. Steam up your greens and set aside (try this basic recipe).
   6. Place rice and onions along with 1/2 of dressing in a casserole dish or large bowl and toss gently. Add the greens and pumpkins seeds. Toss again once or twice. Add squash and remaining dressing. Toss one last time (carefully, especially if squash is extra soft) and top with remaining basil leaves.
   7. Enjoy!

Whole What?

Have you noticed how prolific the term whole food has become? It's getting a lot of attention and buzz, but what is whole food? Why is there a national grocery store called Whole Foods? Can you only buy whole food at Whole Foods? What does it look like? Better yet, what does it taste like?

Maybe some of these questions are running through your mind, too, which is why Greenlight created a class to address all your questions about whole food. It's called Whole Food Creates Whole People. It's a simple way to learn what whole food is, how to find it, prepare it, and most importantly how to enjoy it.

Blog followers get a $10 discount by emailing here for a coupon code. Oh--and we accept online payment making it quick and easy to get signed up.

Join us and find the answer to the "whole what?" question!

Guac that rocks

I find it interesting that since I've moved to Tennessee the best peaches I've had come from South Carolina. Now, I grew up in Alabama on Chilton County Peaches and have ancestral roots in Georgia so there was a fair share of Peach State peaches around each summer, but I can't get any from either state that are any good here in Tennessee. What's up with that? We only live 15-20 minutes from both AL and GA.

Regardless, I have some succulent South Carolina peaches in my house right now. I'm not kidding--these babies are juicy and over the top sweet. I plan to make a crisp for the holiday weekend, but tonight, I treated myself (literally just me--shared with no one else) to a bowl of divine guacamole. Here's how it breaks down:


Ingredients
1 slightly ripe avocado, sliced open, seed removed
1 ripe South Carolina peach
a little red onion, finely chopped
a little cilantro, finely chopped
sea salt and black pepper to taste

Directions
Scoop out the avocado flesh with a spoon. Mash with a fork.
Add remaining ingredients and blend well.

I ate the whole bowl. No guilt on my part, though, because peaches are a good source of fiber and vitamins A & C and avocados have really healthy fat. Oh, and I put a spoonful or two on some romaine lettuce leaves, just to get my greens in!

Some like it hot

I have learned several things about okra this summer:

1. It's a plant from Africa, so it likes heat, which is why we've had a lot of it in our CSA box this season (one of the hottest summers on record in these parts).
2. It's prickly to harvest--wear long sleeves and gloves.
3. Add a little heat to this crop, and it's yummy. 
4. I can eat it without frying it!

Here's my new favorite way to prepare it, shared with me by a client (then modified slightly to include other items in my CSA box for the week). It's pretty quick, because you only have to trim the okra, rather than slicing it into small pieces. I did learn that the smaller okra is better in this recipe. Once it gets more than an inch and a half or so long (after being trimmed), it's almost too tough to eat.

Ingredients
2-3 cups fresh okra, washed and trimmed (or whatever amount you've got)
2-3 summer squash, washed and sliced 1/2 inch thick (optional--I had them, so I threw them in)
1 T grapeseed oil (or other high heat oil)
1-2 cloves garlic, minced
1 T freshly ground ginger
1/8-1/4 t dried red pepper flakes
2 T soy sauce
1 T toasted sesame seeds
fresh cilantro leaves, chopped
whole grain of choice--kasha, brown rice, quinoa (optional)

Directions

1. Heat oil over high heat in wok or skillet. Throw in the okra and squash and saute for several minutes.
2. Turn on the exhaust fan, if you haven't already (a helpful hint from the person who shared this recipe with me). 
3. Add garlic, ginger, and pepper flakes and continue to saute until okra is brilliant green and squash is getting slightly brown.
4. Remove from skillet and toss with soy sauce and sesame seeds.
5. Serve over whole grain or as a side dish topped with cilantro.
6. Enjoy!