Ask Kim: Veggies for Breakfast, Garlic Scapes
Linda, in Baton Rouge, La.: I planted garlic back in October and I now have nice green tops to my garlic. Is that what you are calling garlic scape? Do I cut off all the green and make pesto out of it?
Linda, do they look like curly cues? In the mid-Atlantic, garlic scapes typically don’t make an appearance until early June, but given that you’re in much warmer climes, I’d say you’re probably on the mark. Check out my recipe for garlic scape pesto -- you’ll need about eight scapes for one batch. Enjoy; I’m envious of your harvest, as I’ve been craving the pesto since last June!
Kim, I saw your comment about Americans needing to eat more veggies, and I agree. This is something I am trying to do for a number of reasons. Any ideas on incorporating veggies into breakfast?
What a great question. But I’m going to throw one back at you: Does breakfast need to be portable or is it sit-down affair at home?
If time is not an issue, I love the idea of scrambling an egg or some drained diced tofu with chopped shallots, herbs and any quick-cooking greens (spinach, chard, kale, arugula, watercress). A toss in a hot skillet or wok, and you’ll have a hot breakfast in about five minutes. Similarly, you could fry up leftover rice with grated carrots or zucchini or any of those greens, then add an egg pancake or some of that pan-fried tofu.
You could also tuck these goodies into a flour tortilla or thin roti skin, heat up and wrap in foil for the commute, as suggested by blogger and cookbook writer Camilla Saulsbury.
For a super-sonic breakfast on the run, why not a smoothie heavy on the greens? I’m thinking spinach and/or kale whizzed up with a ripe banana, mango and/or pineapple chunks and maybe a small handful of berries, when in season. If it needs more sweetening, try a smidge of local honey or some agave nectar. The greens are easier to puree than a few carrots, which need the pulverizing power of a juicer. Speaking of easily pureed vegggies, how do you think a pumpkin smoothie would taste? Think we could thin it out with some apple juice, soy milk or oranges?
Nutritionist and cookbook author Jill Nussinow, aka The Veggie Queen, whom I had the pleasure of meeting last week in Denver, likes the quick results of the pressure cooker, which stews vegetables in minutes. Her “breakfast bowl” is a medley of whatever she’s got on hand, served with a whole grain or legumes. Sounds like something that you could have either at home or take to the job, no?
Personally, I think a cucumber-carrot-leafy herb sandwich with a shmear of hummus sounds like a breakfast of champions.
Got any brilliant veg-centric ways to start the day? Step right up and share with the class.
Ask me anything: E-mail me your kitchen questions, and I'll pick two or three from the mail bag each week to be featured in this here space.
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