Well-Being/Green: Nourish Your Family With Nourishmat

Give the gift of gardening this year

Got a green thumb? No? Well, Earth Starter has a solution for you that makes planting a garden of yummy food for your family easy, affordable and fun! To get started: simply prepare a 4×6 area, roll out the Nourishmat, place the seed balls in the appropriate holes, connect the hose, and await the fruits (or veggies) of your labor!

Cook: Mustard Green-and-Sweet Onion Frittata

Mustard and Sweet Onion Frittata from Food & Wine

3 tablespoons extra-virgin olive oil

1 large sweet onion, diced

1 1/2 pounds mustard greens, stems discarded and leaves coarsely chopped

16 large eggs, beaten

Kosher salt and freshly ground pepper

1/3 cup grated Parmigiano-Reggiano

Preheat the oven to 350°. In a large ovenproof nonstick skillet, heat 1 tablespoon of the oil. Add the onion and cook over moderately high heat until golden brown, 10 minutes. Add the greens and cook until wilted.

Season the eggs with salt and pepper and whisk in the remaining 2 tablespoons of oil. Pour the eggs into the skillet and cook over moderate heat until the bottom and sides begin to set. Lift the sides of the frittata to allow the uncooked eggs to seep under. Continue cooking until the bottom is set and the top is still runny, 3 minutes. Sprinkle the Parmigiano-Reggiano on top.

Transfer the skillet to the oven and bake for about 8 minutes, until the center of the frittata is set. Slide the frittata onto a cutting board. Cut into 1 1/2-inch squares and serve hot, warm or at room temperature.

NOTES One Serving 245 cal, 7 gm carb, 17 gm fat, 4.5 gm sat fat, 17 gm protein, 3 gm fiber.

Cook: Hot ‘N’ Crusty Farmers Market Panini

Hot ‘N’ Crusty Farmers Market Panini from Chef Chloe

Ingredients:

Balsamic Grilled Eggplant (can be prepared the day before)

1 small eggplant, very thinly sliced

Sea salt

¼ cup olive oil

½ cup balsamic vinegar

Garlic White Bean Puree (can be prepared up to 2 days in advance)

1 (15-ounce) can cannellini or other white beans, rinsed and drained

¼ cup olive oil

2 tablespoons water

1 tablespoon lemon juice

2 cloves garlic

½ teaspoon dried thyme

1 teaspoon sea salt

½ teaspoon freshly ground black pepper

 

4 ciabatta rolls, halved. or 8 slices of bread

1 Heirloom or regular tomato, sliced

½ red onion, sliced

½ cup fresh basil

1 avocado, sliced

Sea salt

Freshly ground black pepper

 

Procedure:

To make the Balsamic Grilled Eggplant…

Lay the eggplant slices on a tray and salt one side liberally. This will “sweat” the eggplant and get rid of any bitter taste. After about 20 minutes, wipe the salt and released moisture from the eggplant with a paper towel, or rinse in a colander and pat dry.

Preheat a grill or grill pan to medium/high.

Brush both sides of the eggplant slices with oil. Grill on both sides until each slice becomes tender with prominent grill marks. I use tongs while flipping for best control.

Once your eggplant slices are grilled to perfection, remove them from the heat and let them sit in the bowl of balsamic vinegar to soak up the flavor.

 

To make the Garlic White Bean Puree…

Blend all ingredients in a food processor until smooth.

 

To assemble the Panini…

For each panino, spread both pieces of bread with the Garlic White Bean Puree. Layer a couple slices of Balsamic Grilled Eggplant, tomato, onion, basil, and avocado, and season with salt and pepper.

Brush the top and bottom of the panino generously with oil and press according to your panini press directions. Get it while it’s hot n’ crusty!