Wow, this is a shades of green bucket! When warmer weather arrives, everyone seems to be craving lighter, fresher foods. Since we had warm temps and lots of rain this weekend (and since we’ve had salad every day this week), we compromised with fresh flavors in old standbys.
Things you can see (clockwise from top):
- Avocado skins (from 4 fruits)
- Dark roast espresso grounds
- Zested & juiced lime
- Stems from bunch of Winterbor kale from my favorite local farmer
- Woody portobello mushroom stems
What you can’t see:
- Skins from 6 Vidalia onions
- orange peels
- garlic skins
- shallot skins
What I made with all of that:
- Best ever guacamole: mash up avocados, add juice & zest of one lime, half a finely chopped shallot, a finely minced clove garlic, teaspoon of chipotle chili peppers in adobo sauce (keep a small glass jar of this in my freezer & scrape out what I need for each recipe), coarse sea salt & pepper. Super easy, clean tasting and yummy. Served it with the kale quesadillas and for snack with super thin tortilla chips.
- Kale and Cheddar Quesadillas
- Vegetarian Red-Eye Gravy (mushrooms & espresso) to accompany leftover Potato Pierogi and Black Eyed Pea, Portobello and Kale Pierogi.
- Caramelized onions. I use these all the time and they take a fair amount of time when you are busy, so while I was chopping one to use in the red-eye gravy, I decided to chop up a bunch & prep for the week. Brilliant! Not sure why I never thought of this before … maybe because I’m not a big planner, but … now I have a nice mason jar filled to the brim with sweet onions ready and waiting to be put to use.