This blog is in dire need of some breakfast recipes. Why not a quiche? This Gluten-Free Kale Egg White Quiche with Turkey Bacon (or a variation of this) is what I would make ahead of time and have for breakfast before class. It’s quite simple, definitely worth taking the time to make, and makes your kitchen smell delicious as it bakes. When I went to the Farmer’s Market in Ithaca, I usually bought kale, but always ended up with too much; it just sat in my fridge, begging to be used. By sautéing the kale and throwing it in a quiche, I never felt like I wasted the kale or any vegetables left in my fridge. If you want to reduce your veggie waste even more, you can even chop the kale stems and add them to the quiche because they cook down like zucchini. Once you have this base recipe, it’s so easy to vary the vegetables, meat, and/or cheese to what you have or to exactly what you want. Add a crust! Use peppers or spinach or swiss chard. Throw in some parmesan or switch turkey bacon for reduced fat breakfast sausage or ham. (Also, no one ever said quiche has to be for breakfast. I’ve had it for dinner, when you just don’t want to lift a finger in the kitchen.) There’s no way you can mess this quiche up — any combo will be delicious!
This was too great not to share. The Greatist made this visual guide of how to best use the summer produce in soups, smoothies, as salad toppings, just raw in all of its natural glory…the list goes on. I had no idea that figs would be great in soup. (Might be time to make a cucumber-watermelon gazpacho…) The Greatist has guides for fruit AND vegetables — they even have a breakdown of all the benefits for each respective produce, such as why you should love them (even more than you already do), how to store them, and how to prepare/eat the produce. Check out the original article here — definitely worth a look! Continue reading “A How-To Guide for Summer Produce”
Farmer’s Market finds make the perfect salad. Upgrade your salad for something fresh, different and a little bit exciting. The walnuts and quinoa add crunch and texture to the salad, while the fresh mint, fizz kale, apples and strawberries add a layer of freshness and a straight-from-the-garden taste. Toss the ingredients together with some olive oil and white balsamic vinegar and viola! A deliciously upgraded summer salad.
It’s rhubarb season. Normally I have the luxury of enjoying fresh rhubarb back home in Maine. In Ithaca, I bought some rhubarb at the Farmer’s Market last weekend. While my family usually makes a simple rhubarb tart (a household favorite), my mom and I found this Strawberry Rhubarb Compote recipe from Skinny Taste a couple summers ago, when the rhubarb was abundant and seemed to eternally grow. The tartness of the rhubarb is perfectly balanced with sweet and juicy strawberries to make a sauce that perfectly pairs with yogurt, ice cream, pancakes, shortcake…the possibilities are endless! This compote is a necessary addition to your rhubarb repertoire. Continue reading “Ravenous for Rhubarb”
My first semester at Cornell, I religiously went to the Farmer’s Market every Saturday. Even those Saturday’s in November and December, when it was freezing winds. Second semester, the market moved inside, my work picked up and I never made it to the inside market. Maybe it was because it was just not the same. (Or maybe because admittedly I could never find its new location…) The Farmer’s Market moved back to its original splendor and magical location at Steamboat Landing. There are food vendors, bakeries, wineries, produce, homemade pasta, florists, artisans, jewelers…the list goes on. While the produce isn’t at its peak, here’s a mere sampling of everything Ithaca!