It's starting to feel like summer here in the Pacific Northwest and I'm loving it. It's not been too hot here yet so the garden isn't producing a lot, but I'm getting a good amount of kale, chard and lettuce. And the pea plants have a few snap peas ready to pick.
1 lb bacon (I cook mine on a cookie sheet in the oven at 350 for about 20 minutes or until crisp)
Several handfuls of greens (I used chard and lettuce)
2 tomatoes sliced
drizzle of balsamic vinegar
Arrange greens on a plate, add sliced or diced tomatoes, top with bacon and drizzle balsamic vinegar over all.
About a dozen medium sized button or Crimini mushrooms with stems removed
1/2 C cottage Cheese
1/4 C cheddar cheese - shredded
1/2 tsp garlic powder
1/2 tsp thyme
1/4 tsp chili pepper
1/4 tsp salt
Remove stems from mushrooms and wash caps. Place mushrooms on a paper towel on a microwave safe plate and nuke for 1.5 minutes on high. Remove from microwave and turn caps upside down to water can drain. Mix all other ingredients together in a small bowl. Fill caps with cheese mixture then microwave again for 1 minute on high.
1 deep dish pie crust (frozen or make your own)
1 C hulled strawberries
2 T corn starch
3 T Coconut Crystals (or sugar of choice)
1/2 C water
Arrange about half of sliced strawberries in pie crust. Take other half of strawberries, combine with corn starch, water and coconut crystals in a saucepan. Bring to a boil over medium heat while stirring constantly. Pour boiled mixture over sliced berries in crust. Bake pie for about 30 minutes until crust is golden. Let cool then chill for about an hour before serving.