How to treat vegetables past their prime.
One of my favorite new ways to have eggs is to scramble them with… avocado! It’s the creamiest, tastiest, “eggiest” dish you can whip up using only a couple of ingredients. You do need patience, though, to get the eggs fluffy and light. Serve over toast or a salad, or just eat it by itself! The eggs do turn a shade of pale green, though.
In a small pan, melt a pat of butter over low heat. Whisk 2-3 eggs in a bowl, adding a small pinch of salt and as much pepper as you desire. Dice the flesh of one avocado and set aside. Pour the eggs into the pan and let it cook for about half a minute.
Then begin whisking the eggs, pretty much continuously, until they begin to scramble. You could add 1 tbsp of chopped herbs to the eggs as well, but without is just as great. When the eggs are beginning to set but still wet, add the diced avocado and whisk gently for about 1-2 minutes more until creamy and soft. Taste to adjust seasonings, remove from pan, and serve immediately.
This is a wonderful dressing for salad greens, red from the tomato and smoky from the paprika. You need very little else for a light lunch or an appetizer. I don’t remember where I got the recipe from, but I’d jotted it down a few months ago and am posting it now:
Combine the following in a food processor or using an immersion blender: 1/4 cup olive oil; 1 tbsp sherry vinegar; 1 small plum tomato; 1 clove garlic; 1 1/2 tsp smoked paprika.
Homemade sunflower seed butter. Great on fruit, crackers or by itself.
Beefsteak tomatoes, avocado, radishes, fennel fronds, mustard and walnut oil.
Fennel, citrus and avocado salad.
Papaya-almond milk smoothie.
Steam some English peas. Mince half a white onion, a few sprigs of thyme, a handful of mint. Heat a little oil or butter in a pan. Sauté the onions for a couple of minutes. Add the steamed peas, along with the herbs, sea salt and ground pepper. Stir well and cook for 2-3 minutes. Serve immediately.
Pumpkin and black bean burgers, roasted green beans, and sautéed mustard greens.
Sweet-sour soba noodles with veggies. Mince 2 cloves of garlic and a 1” piece of ginger. Cut into quarters a mix of onions, peppers, mushrooms, etc. lf you’re using broccoli, snap into florets, leave snap peas whole. Heat 1tbsp each of toasted sesame oil and vegetable oil. Sauté the ginger and garlic, along with some crushed chili pepper flakes, for about 30 seconds till fragrant. Add the veggies and cook till crisp-tender. Now add soy sauce, honey and a splash of rice vinegar. Stir well. Dissolve 2 tbsp flour in a little cold water to make a paste. Now add more cold water and pour it over the veggies. Make sure to mix it up, and let it cook uncovered for about 5-6 minutes, adding water as needed to make it a thick gravy. This is a good time to cook your soba noodles. When the noodles are done, drain and mix into the veggies. Taste for seasonings, and you’re ready to go!