Ingredients
8 whole eggs
2 Tablespoons water
1/4 cup milk
2 cloves garlic minced
1/4 teaspoon salt
pepper to taste
1 Tablespoon fat lard, butter or other fat of choice
2 cups vegetables chopped
1/3 cup cheese grated or crumbled
Instructions
Preheat your oven to 400°F.
Place your cast iron pan over medium heat as you prepare your ingredients.
Combine your frittata base. Whisk the eggs, water, milk, garlic, salt, and pepper. It’s ready when it is a consistent light-yellow color throughout.
Sauté your chosen vegetables in your fat of choice in the preheated cast iron skillet. Cook stirring occasionally, just until they are tender.
Add any spices or herbs you are using.
Spread the vegetables evenly over the surface of your cast iron, then pour the frittata base over your vegetables, shaking the pan gently to distribute the eggs evenly.
Sprinkle your cheese on top of the frittata and transfer the pan to a 400°F oven.
Bake for 15-20 minutes until the center is set and the top and edges are golden.
Allow the frittata to cool for 15-20 minutes before slicing. Enjoy!
Notes
This recipe can be halved or doubled as needed, or to fit the oven-safe pan that you have.

For more info and recipe credit: https://homesteadingfamily.com/flexible-frittata-recipe/

I love Caesar salad but the season for romaine lettuce is pretty short in Nova Scotia so I’ve branched out into other greens to get my salad fix year round. My favourites are other sturdy greens that hold up to a heavier dressing – kale, Napa cabbage and thinly sliced green cabbage all work well. You can also try other varieties of lettuce, spinach, shoots or some mix of your choice! I like to make my own croutons with crust with left over bread and if you add some kind of protein – bacon, chicken, roasted chickpeas or fried tofu, you’ve got a complete meal!

Here’s a dressing recipe to get you started!

This is something I’ve added to my cooking rotation more recently. It makes for a very easy but fancy feeling dish using store-bought puff pastry. I cook from scratch as much as possible but puff pastry is such a time and effort saver, it’s nice to have on hand for when you need a quick meal. Taking out the pastry out of the freezer early is important!

I follow this recipe but I sub in the ham and cheese for whatever I have on hand, as long as you’ve got enough egg to cover the fillings, you’re good to go. I use a square pan that fits the puff pastry and I don’t always roll it larger. I find the leftovers are a tasty cold and make a good quick lunch.

There’s something I find so beautiful about the free-form, rustic look of galettes. They can be filled with all sorts of combinations of seasonal vegetables but work especially well for greens or mushrooms I find.

Serious Eats has a good guide to getting started making galettes. They can be good for using up leftover pastry from some other project since the size and shape is quite flexible.

Full Credit to Full Hollow Farm on this one, I just tweaked the title.

It’s the day before CSA pick up and you look in your fridge and realize you still have a smattering of produce from last week (any maybe even a bok choy from two weeks ago). This is a good time to whip together a spontaneous, no-recipe-needed, fridge-cleanin’ stir fry! Since I said there is no need for a recipe, let me just give you a few guidelines I like to follow when making a stir fry.

First off, just about any vegetable can be thrown into a stir fry and either taste delicious or be hidden amongst the deliciousness that is this dish. Radishes, kohlrabi, cabbage, no problem!

Secondly, I like to have something in the onion family, a few roots, and some leaves. It’s all the better if you’ve got some tasty cilantro or parsley hanging around. You can add the vegetable mix to either noodles, rice, or some other grain. There are many kinds of sauce you can make and add in and I’ve added a couple of types towards the bottom of this page.

Take a wok or large frying pan out and add a slosh of olive oil and set at medium heat.
Add onion family first (scallions, onion, garlic, leeks, garlic scapes) and let sizzle. Cook for a bit until the onions/scallions/leeks are translucent or start to soften.
Then add any root-ish veggies (radishes, kohlrabi, beets, carrots, turnips) that you sliced up all cute and cook for a bit until they feel tender.
Stems! If you’ve got some bok choy, chard, or beets throw those stems in before the greens so they cook down a bit. These only take 3-5 minutes to cook. Don’t use kale stems! They will make your dish no bueno.
Follow with some leafy greens. This could be bok choy, chard, kale, collards, turnip greens, radish greens, or some salad mix. If I use salad mix, I like to add it right at the end and just have it wilt a teensy bit. Cook all other greens until they brighten up and wilt.
Remove from heat and add sauce. Mix around. Serve over rice, noodles, or your choice of grain.
Peanut Sauce

1/2 cup natural peanut butter (we prefer chunky)
1 T. honey
1/4 cup water
If using salted peanut butter no salt is needed. If unsalted, add 1 t. salt.
1-2 T. lemon juice
4 garlic cloves, minced
red pepper flakes to spice things up, if you’re into that kinda thing
Put ingredients into a bowl and whisk until smooth.

Soy Sauce Sauce

1/4 cup soy sauce
1/2 cup water
1 T. rice vinegar
1 t. sesame oil (I’ve omitted that and used olive oil instead)
pinch of hot pepper flakes
1 t. grated ginger
a touch of honey
Put ingredients into a bowl and whisk until smooth.

https://www.fullhollowfarm.com/recipeblog/2015/6/23/day-before-csa-pick-up-stir-fry

This recipe for sorrel soup is known as shchavelya sup in Russian and shchavlyu sup in Ukrainian; however, it is usually referred to simply as schav.

Sorrel is domesticated and grown wild throughout Eastern Europe and spring is the best time to pick the young, tender leaves. Sorrel finds its way into soups, sauces (especially with salmon), stuffing, and, when young and tender, it is eaten raw in salads like baby spinach.

This recipe is a Jewish version, often called schav borscht (even though it is not made with beets as the name might suggest), which can be eaten hot or cold, and is a good candidate for Passover if parve margarine or oil and vegetable stock are used when serving with sour cream.

Ingredients
1 pound young sorrel leaves, washed, stemmed, chopped
2 tablespoons unsalted butter, or margarine, or oil
1 large onion, minced
6 cups water, or chicken stock
1 teaspoon kosher salt, or to taste
2 tablespoons sugar
3 tablespoons freshly squeezed lemon juice, from 1 lemon
2 large egg yolks, beaten
Sour cream, to taste

Steps to Make It
In a large saucepan or Dutch oven, melt 2 tablespoons butter or margarine or heat the oil. Sauté 1 pound young washed and stemmed sorrel leaves and 1 large minced onion for about 10 minutes or until sorrel is wilted and onions are translucent.

Add 6 cups water or chicken stock and 1 teaspoon kosher salt or to taste. Bring to a boil. Reduce heat and simmer 30 minutes.

Remove from heat and stir in 2 tablespoons sugar and juice of 1 lemon a little at a time, tasting after each addition of lemon juice, until your desired tartness is achieved.

Temper 2 large beaten egg yolks with a few tablespoons of hot soup, then stir tempered egg yolks back into the soup.

Return the saucepan to the heat and cook until slightly thickened and simmering but do not boil as the eggs will curdle. Serve hot or cold with sour cream.

Source: https://www.thespruceeats.com/russian-sorrel-schav-borscht-recipe-1135532