When I don't want to stand over the stove cooking normal pancakes, I make an oven pancake. It only takes a few minutes to mix up the batter and 20 minutes to cook. Plus, the recipe calls for four eggs which makes it protein-packed and a great way to used the eggs I receive every week in my CSA box.
When I used to grow fennel in my garden I never had to come up with recipes to use it—my younger brothers loved to snack on it so much that none survived long enough to make it into the kitchen! Often recipes call for the bulb of this licorice-flavored herb, but I find the fronds just as usable. Today I replaced the greens in my smoothie with them.
We usually think of pesto as a summer sort of recipe since that's when basil grows in abundance, but pesto doesn't have to be made with fresh basil! I've already shared a carrot-top pesto for spring here on the blog and today I'm sharing version that uses fall/winter greens.
"Who made this salad?? It's amazing!"
I didn't expect my four-ingredient no-dressing salad to elicit that sort of response at the potluck. I had thrown it together moments before heading out the door and not long before that I wasn't sure I had anything to contribute. My husband suggested using the lettuce and mizuna greens we had received in our CSA box that morning to make a salad, but I didn't really have any other salad vegetables. We did have some blueberries in the freezer (also from the CSA) and slivered almonds though, so I was able to throw together something simple.