Claytonia, arugula, baby kale, baby chard, mache, and spinach add interest to standard lettuce and mesclun mixes. The variety of greens growing is greater than anything we have had in the past, it is exciting to have fresh ingredients after a long cold winter. (Isn't the little lilly pad leaf with flowers enough to make you smile? Simple pleasures, like claytonia in my salad thrill me. What a garden geek I have become.)
Today I made garlic-chive pesto pasta with last year's dried tomatoes and canellini beans. Also, some quiche with an herbed crumb crust instead of the standard pie crust fare. Garden asparagus, dried tomatoes, and onions comprised the filling. Yum. Garden eating is good, and green tastes great!!
Herbed Multigrain Crust (for quiche):
1/3 C prepared bread crumbs, seasoned is fine
1/3 C AP flour
1/3 C whole wheat flour
1/3 C cornmeal
1/3 C butter, melted
1/2 tsp salt
dried herbs to taste
(I use a good quality Italian Seasoning blend)
Mix ingredients with a fork and press into pie plate. If your bread crumbs are un-seasoned consider adding a sprinkling of onion or garlic powder to the mix. Prepare quiche as usual. This crust comes together in a pinch if don't want to make pie crust, or don't have any pre-made on hand. It is savory and crumbly-crunchy. You will either think it is great, or swear to never make quiche that way again. Just thought I would share.