1 clove of This week I had an abundance of sunflower shoots so I thought I would try making a 100% plant based protein meal. This is a big step for our meat and potatoes household.
Sunflower shoots have 6g of protein in just 1/4 raw greens! Quinoa has 4g in 1/2 cup, Portobellos have .6g and there are 3g in one ounce of blue cheese.
At the market last week I got my first patty pan squash. I sliced it in half at the widest point, so I ended up with two halves of a flying saucer. I scooped out the insides and saved those seeds! I cooked these on the stove top, face down in a large frying pan with a little EVOO. I tucked them under a saute lid for maybe 15-20 minutes while everything else was being prepared. For the stuffing, I cooked up a little quinoa using chicken broth saved from a meal earlier in the week. If you don't have chicken broth, a good veggie broth or mix will do. Once the quinoa was cooked, I added one clove of fresh minced home grown hard neck garlic, coriander, parsley and fresh Thai basil.
The portobello caps were cooked in the same manner but in a cast iron skillet with a bit of EVOO, white wine and hickory flavored balsamic vinegar. When both sides were nearly done, I transferred them to a holding plate to stay warm.
To the still warm and gooey cast iron skillet I added 2 cloves of fresh minced home grown hardneck garlic. After a few minutes of cooking I turned the heat off and added a couple handfuls of sunflower shoots. Don't walk away from the pan as these cook very fast, absorbing the heat from the cast iron. When they are nearly done, push them to one side and put the mushrooms back in the pan, gills up. Top with blue cheese crumble and sunflower shoots. Place a saute lid over top to hold in warmth and melt the cheese while you toast the brioche bun and assemble the squash. Voila! An amazing dinner and a totally destroyed kitchen. But man was it worth it. Even my picky eater said "That's good stuff!"
Later, he did sneak off to eat some leftover sausage but hey, at least he tried it AND he liked it. Old habits die hard but it's never to late to start new healthy ones!
Much of this lovely breakfast came from my own farm but most ingredients can be found at Salmon Creek Farmers Market. Tomatoes are coming into season and figs have arrived. They are perfect! A couple of vendors have eggs but they often sell out so it's best to shop early. The honey is from Danielle's. Her bees are busy in Woodland and there are many flavorful options to choose from. Wildflower is my favorite. And finally, the microgreen mix featured here is the Brassica Mix. It is broccoli, purple kohlrabi and pink amaranth. Broccoli microgreens have been making headlines as one of the most nutritious and cancer fighting microgreens available. See you at the market!