1 large Seismic Gardens Eggplant, sliced lengthwise into 1/2-inch-thick pieces (about eight) 2 Local eggs, beaten with a fork 1 1/2 cup panko bread crumbs (or make your own bread crumbs) 2 tablespoons extra-virgin olive oil 1 (25 ounce) jar …
Early Fall Roasted Veggies
4-5 small potatoes, cut into 1″ cubes one medium sized onion, sliced (not too thinly) 3 carrots, cut into rounds 1 zucchini, cut into rounds 3 beets, cut into 1″ cubes cauliflower or eggplant (if you have them), chopped int0 1-1.5″ chunks 5 …
Crustless Quiche
Make a quiche for dinner with your favorite greens, then save a slice for lunch with a salad or raw veggies the next day. 2 Tbs. fine dry breadcrumbs 2 small leeks, white and light green parts halved and sliced ½-inch thick 2 cups chopped Swiss …
Crispy Lemon Pepper Arugula
You may have heard of crispy kale, but how about trying crispy arugula? These crunchy, oven-roasted leaves make great snacks, salad toppings, and garnishes for chilled soups. 4 oz. arugula leaves (6 cups) 2 Tbs. olive oil 2 tsp. lemon pepper …
Creamy Carrot Smoothie
1 medium carrot 1 fresh peach 6 or so frozen strawberries 1 cup of vanilla or plain nonfat greek yogurt 1 teaspoon of freshly minced ginger …