Using all those greens!

One of my favorite ways to use greens is in quiche or an omelette.  I love quiche with pastry crust, but it is usually too inconvenient to make or purchase/thaw.  Therefore, I opt for the "crustless" version which includes flour in the mix.  The powder settles and creates a golden edge.  My most recent creation included red chard, green onion, mushrooms, spinach, smoked sun dried tomatoes, and feta cheese.

Another easy way to use up greens is in a green smoothie.  My most recent concoction included lots of fresh spinach, frozen strawberries, a little orange juice, vanilla yogurt, and shredded carrots.

I came across a unique game app that was made for kids.  It's called the "Green Smoothie Game."  You can read about it at: http://greensmoothiesblog.com/category/green-smoothie-questions/.
You can also look it up in the Apple or Android App Store.

One last way I've used my CSA greens is in soup.  I used my green leaf lettuce to make French Cream of Lettuce soup.  It sounds strange to American ears I know, but it actually isn't bad!  I have seen a few different versions.  You can purée it, leave it thin, or add potatoes.  It makes a good starter soup as it is not very hearty.  It has plenty of flavor from just the herbs and vegetables, so you don't need to add much salt or pepper, if any.

In place of garlic in my recipes, I have been using my garlic scapes.

Last week my husband became a fan of asparagus.

All these years he has never enjoyed it... "it's too stringy!  I can't chew it!  It doesn't taste that great!"
So how did this one recent bite of asparagus change everything?  The secret is in the way you prepare it.
My first exposure to asparagus was a good one, so even though I've had it prepared in several different ways, even ways that I don't prefer, I still list it as a vegetable I like.  If your first exposure to a vegetable is not very tasty, don't write it off right away.  Everyone's taste buds are a little different,  so you just need to experiment until you find the way you like best.
My favorite way to cook asparagus is on the grill.  Snap or cut off the woody bottoms then drizzle with olive oil and sprinkle with salt and pepper.  Cook directly on the grill until slightly blackened (grill lines) and just starting to shrivel.  I like them a little crispy so that I don't have to deal with the stringiness (and because it tastes good).
My brother-in-law likes to cook it in foil with garlic.  This makes it more soft and steamy.
I also like asparagus in casseroles and quiche.

Tomorrow I expect to receive some asparagus in my CSA box, along with some other delicious items.  After a less than pleasing experience at a cheap restaurant tonight, I am extra pumped to prepare some fresh organic fruit and veggies!