Sautéed Collard Greens with Garlic

Bright, green and fresh from the garden... winter greens are so beautifully welcome in my kitchen in the cold winter months. Collard greens seem to sometimes be the odd man out, taking a backseat to the highly popular kale. But they are sweet, tender and saute up easily for a delicious side to any meal. I shall declare it comfort food. Especially when your 7 months pregnant and inside with two toddlers because it's cold and rainy out. Something about bright fresh greens brings me to Spring.....which I am desperately waiting for! Spring will be a whole lot different at the Toups' house this year. We will have a baby calf from Belle, lambs from our sheep Merida and a garden I hope I can be PROUD of. Oh yea, and a beautiful new baby boy that I am very impatiently waiting for.   For now, though, I shall be patient with Belle, Merida, Spring and our sweet growing baby. And I will make sautéed collards, one of my favorite winter veggies.   Sautéed ... [read more]

Summer Egg Salad

  Spring time means a bounty of EGGS. And a bounty of eggs just screams egg salad. It may be a simple comfort food, but it's one I always turn to when time is short, and tummies are rumbling. In the Spring we like simple meals. Pick a tomato off the vine, sprinkle on some salt and pepper and call it a meal. There is nothing in this world like a fresh heirloom tomato still warm from the sun. But caution! It will spoil you and turn you into a tomato snob. So if you don't want to be a tomato snob, then watch out for those fresh heirlooms. You will never be able to eat a store bought plain tomato again. Self proclaimed tomato snob here... Eggs from our pastured chickens and fresh picked tomatoes. It's what truly makes this recipe special. I could eat it everyday, and frankly we have been eating it nearly everyday this week for lunch.   Summer Egg Salad 4 boiled eggs chopped 4 tablespoons of homemade mayo (check out this recipe from The Faulk ... [read more]

Roasted Rhubarb Salad – 2 ways!

Today's recipe guest post comes from Susan who blogs at Learning and Yearning. Thanks Susan!   After a long, hard winter it's so wonderful to be rewarded with the foods of spring. And nothing says spring quite like rhubarb! I really wanted to find a few new ways to use my rhubarb this year. I have rhubarb wine brewing, and when we were at our cottage at the lake for Memorial Day weekend someone mentioned roasting rhubarb and adding it to salad. Ah! Why hadn't I thought of that. When we returned home after that beautiful weekend, I wasted no time trying out a few ways to make rhubarb salad. Strawberry-Rhubarb Spinach Salad, and Rhubarb Salad with Goat Cheese and Walnuts were both winners. I roasted the rhubarb to a few different degrees of softness, and for salad, we found that still slightly crunchy was best. To roast the rhubarb, simply cut your rhubarb to desired size and drizzle with maple syrup. Bake at 350° for 8 - 10 minutes. Strawberry-Rhubarb Spinach ... [read more]