This easy crepe recipe helps you whip up fresh crepes quickly on the stovetop with ingredients you have around the house. Among the many crepe recipes I’ve tested, this one is the best.
Easy Crepe Recipe
Fresh, hot, fruit-filled crepes…the thought of them makes my mouth water. I haven’t had crepes in years. My sister, Ann, used to make them for the family on Fridays during Lent.
I always thought that crepes were difficult to make. I avoided trying any crepe recipes until recently, when the craving for crepes made me search for recipes to test. I went through several until I tinkered with a basic crepe recipe to create my own.
This delightful foraged food recipe uses either dandelion greens and chickweed or store-bought greens such as spinach. If you are new to foraging, be absolutely sure of what you’ve picked before you eat it.
Lunch made from couscous, black beans, dandelion greens and chickweeds. Delicious.
Dandelion Greens, Nutritional Powerhouse
Dandelion greens are a nutritional powerhouse! They are packed with vitamins A and K as well as folate. One cup has almost 2 grams of fiber and protein. Better still, they are free and growing abundantly around you.
If you choose to eat dandelion leaves, pick only those that have not been sprayed with herbicide. Choose the dandelion greens from plants growing in your garden and away from the roadside. I once saw elderly women picking dandelions along the Belt Parkway in New York City – not an ideal place given the car exhaust and road salt that the dandelions came into contact with on a regular basis.
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Dandelion Greens Couscous Recipe
To make this recipe, you will need:
One box of couscous. I like the garlic parmesan flavored couscous for this recipe but you can use almost any flavor.
One cup of fresh greens. Dandelion leaves, chickweed, or spinach works fine.
1 tablespoon of butter
2 tablespoons olive oil
1 can of drained, rinsed black beans
Cook the couscous according to the package directions. Most recipes call for boiling water with oil or butter in it. Place the couscous seasonings and grain, cover, remove from the heat, and let the grains absorb the liquid.
While the couscous is fluffing up nicely, sauté the chopped greens in the butter until wilted but not overcooked. Add the drained, rinsed beans in and quickly saute for about a minute to warm them up.
When the couscous is done, add the warmed greens and beans, stir, and enjoy. Makes 2 – 4 portions and can be vegan if you use olive oil for sautéing instead of the butter.
Dandelion leaves and chickweed add delicious greens to this simple recipe.
Healthy Ramen noodle salad recipe? Yes, this recipe is chock full of fresh veggies and a light lime dressing that adds flavor without too many calories. It’s an easy, inexpensive recipe that uses fresh garden peas, onions, and celery in a flavorful salad.
Healthy Ramen Noodle Salad Recipe
I have a confession to make: I love those packages of Ramen noodles, the staple of college dorm room fare. Perhaps it’s from my days working as a copywriter for a small in-house agency. At 10 a.m. sharp each morning, the roach coach (food truck) would roll into the parking lot, and the team would troop down four flights of stairs, rain or shine, cold or heat, to buy coffee and snacks. My friend and I would buy cups of Ramen noodle soup, which served as breakfast and lunch on those days when my wallet contained about a dollar’s worth of coins and my car ran on gasoline fumes. I loved my work, really loved the team I worked with, but lived on not just a shoestring budget – a broken shoestring poorly tied with bakery twine, so to speak.
So perhaps on days when I’m really busy with copywriting work from my agency, Seven Oaks Consulting, that old craving for Ramen noodles kicks in as a little taste bud reminder of good times past. It’s like hey, remember those days? You dreamed about doing this for a living…and now you are…and isn’t it wonderful?
I usually pile my hot Ramen noodle with cheese to make an impromptu mac and cheese, but the calories really pile up. I realized today that I have a bowl of fresh garden peas in the fridge. Why not, I thought, make a vegetable-Ramen noodle salad, a healthy Ramen noodle salad that uses plenty of fresh vegetables and my favorite noodle?
Recipe for Healthy Ramen Noodle Salad
This recipe omits the MSG and salt-laden packets that come with the plastic-wrapped noodles and just uses the noodles as a base. The flavor comes from the dressing and the spices you include.
Recipe serves 2
You will need:
1 package of Ramen noodles
1 cup of fresh garden peas, shelled
1 stalk of celery, diced into tiny pieces
1 slice of onion, diced fine (I used red onion for color – you can use any kind)
For the dressing:
2 tablespoons vegetable oil
1 tablespoon rice vinegar
1 tablespoon water
1 tablespoon fresh or bottle lime juice
1 teaspoon honey (or more to taste)
Salt, pepper, and garlic powder to taste
Whisk the dressing together and set aside. Heat water on the stove top to boiling. Remove the Ramen noodles from the package and break into small pieces. Cook noodles for 3 minutes. Add peas. Cook for 2 more minutes, stirring gently. Remove from heat and drain, rinsing under cold water until cool.
Toss in a bowl with celery, onions, Ramen/pea mixture and dressing. Serves 2 or one for a giant meal.
Who am I kidding? This was lunch today. And it was delicious!
This rustic Tuscan bean salad recipe contains an abundance of protein, healthy carbohydrates and fiber…and flavor. Did I mention flavor? Bright, with overtones of onion and basil that will engage your sense in this healthy, wonderful salad. It’s a recipe from the garden worth keeping.
Rustic Tuscan Bean Salad Recipe
This rustic Tuscan bean salad recipe came to me today after reading through numerous recipes in the Fanny Farmer Cookbook. As you may recall from other recipes I’ve shared, the original cookbook, published in 1896, contains so much common sense cooking wisdom, basic recipes for everything from German potato salad to corn bread, and everything in between that it is my go-to book for all types of recipes.
I found the Tuscan bean salad recipe in the cookbook and adapted it to my own needs and tastes. I’ve cut way back on sugar, so no added sugars. I didn’t have fresh basil on hand as the original recipe called for, so I substituted some dried basil from last year’s garden. I did have fresh parsley, thanks to a wonderful plan purchased last year from my friend Beth’s Long Ears Herb Farm which was so robust and healthy it wintered over in the garden.
You can use canned cannelli (white) beans and canned tuna fish to make the recipe. Canned beans contain a high amount of salt, so it is best to drain and rinse the beans before adding them to the recipe. I pour the can into a colander and rinse them thoroughly under cool running water, stirring with a spoon until all of the liquid from the canned beans has been rinsed off.
For tuna fish, use the driest, flakiest tuna you can find. Water or oil packed doesn’t matter, but you want nice chunky tuna for this recipe.
Rinse and drain the canned beans under cool, running water. Pour into a bowl.
Drain the tuna fish and mix it into the beans.
Dice the onion fine. Add to the bowl
Dice the herbs. Add to the bowl
Mix the vinegar and oil. Pour over salad. Stir gently to combine.
Add salt and pepper to taste.
Place the washed, shredded lettuce into a serving bowl. Add one scoop of about 1/2 cup to 1 cup of the Tuscan bean salad recipe over the lettuce. Drizzle with remaining vinegar and oil dressing from the bowl.
Serves 2 large portions of 4 smaller portions.
I hope you enjoyed delightful recipe from the garden. Keep growing, keep creating. Happy gardening!
This vegetarian recipe is a three ingredient pasta dinner that takes just seven minutes to cook! It uses tortellini, fresh cherry tomatoes and basil from the garden. Those are the three main ingredients but you will also need a little olive oil, a sprinkle of Parmesan cheese, and salt and pepper to taste. Ready? Let’s start cooking your new recipe from the garden and use some of those delicious fresh vegetables you are growing.
Three Ingredient Pasta Dinner Recipe
Fast Dinner Recipes
This recipe serves 4.
It takes approximately 7 minutes to cook and uses just three main ingredients, with two ingredients picked from your garden.
You will need:
1 bag of frozen cheese tortellini
1 cup or more of cherry tomatoes, washed and with stems removed
1 spring of fresh basil
Splash of olive oil and dash of salt, pepper and Parmesan cheese
Heat a pot of water to boiling. Carefully add the bag of tortellini, stirring to prevent it from sticking together as it cooks. Most tortellini cooks in just 5 minutes but read the instructions and cook it as long as the package says.
When the tortellini has less than one minute to cook, carefully add the cherry tomatoes. Cook just until they get hot and soft but not mushy. Drain and do not rinse.
Plate the tortellini and tomatoes. Add shredded fresh basil to the top, drizzle with olive oil, sprinkle with shaved Parmesan cheese, salt and pepper. The heat wilts the basil into the dish and gives it a fantastic taste. Serve and enjoy!
I hope you enjoyed this recipe. Don’t forget – I offer a free cookbook called Recipes from the Garden that offers more recipes to cook what you grow. Just sign up for my newsletter and download your two free ebooks. It’s that simple!
Each Friday, I feature a recipe that uses seasonal produce or gives you a seasonal taste. Enjoy Foodie Friday!