Moroheiya Greek Salad

~Experiencing technical difficulty! Picture to be coming soon!~

Ingredients(3-4 servings)

*1 bunch Moroheiya

*1 leek, 2 inches of the white part minced(may be substituted with any other allium or omitted)

* 1 large tomato, chopped

* 1 cucumber, quartered lengthwise and chopped

* 1 handful of feta cheese, crumbled

* 1 Tbsp Extra Virgin Olive Oil(may be substituted with vinegar or lemon juice)

* OPTIONAL~ I had a small ear of sweet corn so I shaved that in too!

Directions

1. Take off all the leaves from the moroheiya and place in a salad bowl. The lower leaves may have some brown spots but this is just a type of sunburn and can be used. If you like you may save those leaves for cooking at a later time.

2. Drizzle EVO over the moroheiya and stir gently and evenly. This allows the leaves to ‘marinate’ letting it wilt and become tender.

3. Add the tomato, cucumber,corn, leek and feta and mix well. Chill in the fridge til ready for serving!

A Touch of Asian Tomato Soup with Somen Noodles

We had a whole lot of B grade tomatoes so Jason came up with this tasty tomato soup recipe. We enjoyed it as is the first day and then added somen noodles the second day to give it Asian flair. I imagine angel hair pasta would be lovely as well.

Ingredients (6 servings)

*6 medium tomatoes, diced

*4 medium cloves garlic, minced

*2 Tbsp olive oil

*2 tsp Italian seasoning

*2 tsp salt ( this is just an estimate and should be added moderately)

*1 and a half cups of milk

* somen noodles(prepare according to package) or angel hair pasta( prepare according to package)

* herb or your choice as topping; recommended are shiso, basil or lime basil any of these minced will give it a refreshing taste and added color!

Preparation

1. Saute the garlic in olive oil for a few minutes.

2. Add tomatoes and some of the salt and saute for another 10 minutes.

3. Add milk and more of the salt and bring to a boil. Bring the heat down and simmer for 10 minutes.

4. Meanwhile prepare the noodle of your choice according to directions on the package and set aside.

5. Fill a bowl with soup first and then add the noodles. Sprinkle the herb on top. Enjoy!

Green and Red Crostinis

The green crostini modified and Adapted from Crostini with Zucchini Pesto

Ingredients for GreenCrostini(Zucchini Pesto)(enough for 4 crostinis)

1 zucchini, grated

1/2 cup sunflower seeds

1/4 cup basil, shredded

4 sprigs Italian parsley, finely minced

1 Tbsp nutritional yeast

2 cloves garlic, minced

1 tsp fresh lemon juice

1/2 tsp freshly grated lemon zest

A handful of sun gold tomatoes, quartered

salt

pepper