Tag Archives: Nash’s

Broccoli and Green Garlic Soup, Chilled or Hot

Here’s my high-tech approach to tracking the many recipes I find online that I’d like to try: I open a new tab in my browser with the recipe I want to remember and leave it there until my computer slows to a crawl because I haven’t rebooted in days.  Then I shut my computer down and start all over again.  Efficient, right?  (I do technically have a Pinterest account, but I guess I’m a slow adopter.)  (There’s also this list.)

Luckily, this chilled broccoli soup recipe from Sassy Radish appeared at just the right moment in my life, and I was able to press it into action right away.  Nash’s graced us with both broccoli and green garlic in our CSA box this week, Seattle provided us with soup weather today, and the rest, as they say, is history.

We ate the soup warm the first time, as eating a cold broccoli soup would have required either advance planning or patience, neither of which I could muster today.  But now that it has thoroughly chilled in the fridge, I can confirm that it also makes an excellent chilled soup as intended.  Either way, a crusty chunk of bread and a soft cheese alongside will make this a a nice summer meal. Continue reading Broccoli and Green Garlic Soup (click for recipe)

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Pound-of-Greens Frittata

A frittata is one of the nicest traveling foods I know.  We made this one tonight and the leftovers will accompany me and my sister on a very Pacific Northwest-y adventure with the kids tomorrow involving ferry boats and beachcombing.

Now that CSA season is underway, packing veggies densely into every meal becomes more urgent than ever.  This frittata will help you to dispatch an onion, an enormous bunch of chard (including stems), and a bunch of spinach–or whatever equivalent greens you need to use up this week.  My bunch of chard actually weighed a pound by itself, but “24-oz-of-Greens Frittata” just doesn’t have the same ring.

The first trick here is to cook the greens very well, until they give up most of their moisture and it evaporates.  The second is to season the vegetables well before adding them to the eggs.  When you combine the soft cooked greens with half a dozen eggs, the resulting frittata is moist and rich.  Not a bad way to eat a pound of greens. Continue reading Pound-of-Greens Frittata (click for recipe)