Because she's traveling, my friend shared her box of produce from a local co-op in exchange for using the items as inspiration for creativity in the kitchen and sharing what I made via the co-op's blog (if you're local to the Lehigh Valley, you must check them out--it's called Pure Sprouts and they deliver).
With the items, which featured lots of greens, I decided to make a smoothie, a frittata, and an Asian ramen noodle dish.
First up is a Kale Matcha Smoothie, one of my husband’s favorites. In case you didn’t know, matcha is powdered green tea and is a bright green color that doesn’t compete with the kale. You can use raw kale in this smoothie or lightly steam it to make it a little less “leafy.”
KALE MATCHA SMOOTHIE
(makes four 10 oz. servings)3 kale leaves, de-stemmed and roughly chopped
1 apple, diced
2 bananas, broken into chunks
1/2 c. plain yogurt
1/4 c. rolled oats
2 tbsp honey (add more or less per your taste)
1 1/2 c. milk (dairy, soy, almond, etc.)
1 tsp matcha green tea powder (or substitute 1/4 cup cooled, green tea and reduce milk by 1/4 c.)
1/2 c. ice (optional but recommended)
Another great way to use spring greens is in a frittata. My family enjoys one at least once a week, and you can certainly tailor the ingredients to whatever you have on hand, and can change up the greens to whatever is available.
SPRING GREENS AND MUSHROOM FRITTATA
(makes one 9″ frittata, serves 8)1/2 c. packed, chopped spinach leaves
1/2 c. packed, chopped rainbow chard (de-stemmed)
4 spring onions, thinly sliced both white and green parts (or substitute a red onion)
5 baby bella mushrooms, sliced
1/4 c. fresh minced chives
1/3 c. olive oil
8 large eggs
1/2 c. milk
1/4 c. cheddar cheese, shredded
salt and pepper to taste
Warm a heavy 9″ or 12″ skillet on medium high, then add the olive oil to the pan. Have your spring onions and mushrooms ready to go.
SESAME RAMEN NOODLES WITH BABY BOK CHOI AND PEA SHOOTS
(serves 4)2 tbsp canola or sunflower oil
2 cloves of garlic, finely minced
4 spring onions, whites and greens chopped. Reserve a little of the green part for garnish.
2 cups baby pac choi (I used the entire amount from the bin)
2 cups chopped pea shoots
1/4 cup finely minced fresh chives
15 oz. dried ramen noodles (discard seasoning pouch, if contained in the package)
2 tsp rice vinegar
2 tsp honey
2 tsp toasted sesame oil
4 tsp tamari or soy sauce
1/4 cup sesame seeds or sunflower seeds for garnish
In a small bowl, combine the vinegar, sesame oil, honey and tamari/soy sauce, then add the chives and the remainder of the green onion.