Chicken Edamame Chowder

Yesterday, it was in the high seventies. Today…. mid-forties, with rain. This shift back to more seasonally appropriate weather called for some (healthy, but) comfort food.

We had Chicken Edamame Chowder for dinner tonight.  This recipe has been a big hit in my house. I keep out the spicy parts, because I’m also catering to a 3 year old’s taste, and I use fat-free sour cream to trim it down even more. It’s (despite the link) in my Skinny Slow Cooker book.

My son finished his bowl tonight. It’s that good.

I topped mine with Genovese Basil and Purple Kohlrabi microgreens. Served up with a crusty loaf of Italian bread, it made for a satisfying dinner on a damp evening.

Surprise Bonus Eggs

For anyone who follows my twitter (@omgcsa), this post is not a surprise and is largely repeating myself.

This week, we got a 4-pack of colorful eggs along with our microgreens!

I immediately wanted to implement them for breakfast on Tuesday, so I planned to make a fritatta. Fritattas are super versatile and easy. I’ve always loved omelettes, but I’m hopeless at flipping them without making a mess. Fritattas are the answer.

To build any fritatta, scramble your desired number of eggs with some milk (non-dairy milk works fine, too, if you have some degree of lactose intolerance, like myself). Whisk in spices and herbs of your choice. Cheese as well, if you’re so inclined. If you’re using large greens, onions, etc, saute them in the pan first. With the microgreens, I added them directly to the egg mixture – I didn’t want them to overcook. Dump everything in a frying pan and cook, without touching anything, until the eggs are mostly solid with some puddles on top. Transfer the pan to the broiler and cook until lightly brown on top.

Fritattas hold up well as leftovers, so often, during regular CSA season, I  often make them on Tuesday nights for the next couple of days’ breakfasts. When we have a large influx of greens, it’s a good way to get a head start on using them.

My plan for this fritatta was to use the remaining beet microgreens and the new Genovese basil microgreens, along with some soy cheese, garlic, and black pepper. I did end up doing this with three out of the four eggs…


…after my preschool-age son demanded, at eight o’clock at night, that I scramble  the blue egg for him. He ate it all, so I’m glad that I agreed to this out-of-the-ordinary snack.



Follow up: Simple Meatless Monday Dinner

As promised, here’s dinner for tonight:

Wow, just now realizing what a blurry picture that is. Sorry, no retakes – I’ve already eaten.

What’s in the bowl? Basmati rice, baked tofu that was marinaded in Trader Joe’s General Tso sauce, peas, corn, and some of the pea greens and cilantro from our microgreen share today. Simple and satisfying. Ideally, I wouldn’t be eating it alone at my desk, but that’s how my Monday schedule goes these days. Gotta be flexible and realize that everything is impermanent.

Happy Monday!

Microgreen Meatballs

Tonight was a low-maintenance night. That’s been the pattern of late – larger meals on Sunday, Monday, and Tuesday… a leftover night on Wednesday, something easy on Thursday, and then a “picnic in the living room” on Friday nights (which usually means tapas, but will be homemade pizza this week) along with a movie. Thus, tonight was a spaghetti night, and I did not expect to find myself posting about anything.

However… I still had some signature mix left over from this week’s microgreen share. I also miraculously still have some ground turkey from my poultry share in my freezer. I’m perfectly happy to have eggplant croquettes with pasta, but my 3 year old son’s reaction last week was essentially, “You’ve got to be kidding me. Where are the meatballs?” I’ve historically put fresh parsley into my meatballs, and I figured that parsley was of a comparable hardiness to the microgreens, so why not give it a shot?

They turned out quite tasty, though next time I’d like to use a larger quantity to get a stronger flavor. I worked with what I had, though. Regardless, I’m content that I wheedled a little extra nutrition into my preschooler via his beloved meatballs tonight.