Green Harvest Couscous

Spring is upon us and my veggie garden is planted!  I look forward to having fresh produce for this yummy summer dish.

Ingredients:


• One 10-oz box couscous
• 2 T extra-virgin olive oil
• Grated peel & juice of 1 lemon
• 2 zucchini, quartered lengthwise & chopped
• One 5-oz package baby arugula or your choice of greens, chopped
• 1/2 English cucumber, quartered lengthwise & chopped
• 1 C pecans (about 4 oz), toasted & chopped
• 8 oz goat cheese crumbles (for people portions)
• 2 scallions, thinly sliced (for people portions)
• Salt & pepper (optional, for people portions)
 
1. In a medium saucepan, bring 2 C water to a boil. Remove from the heat & stir in the couscous & 1 T olive oil. Cover & let stand for 5 minutes. Sprinkle with the lemon peel & lemon juice, then fluff with a fork.


2. Meanwhile, in a large skillet, heat the remaining 1 T olive oil over medium heat. Add the zucchini & cook until golden, about 5 minutes.

3. In a large bowl, combine the couscous, zucchini, arugula, cucumber & pecans.

4. Garnish people servings with scallions & cheese.

Get outside and enjoy the weather!  You can serve this dish as lettuce wraps for a picnic.  And we know our fiddies will love it.  :)

Buckwheat & Basil Frittata

Ingredients:

• 2/3 cup buckwheat, toasted
• 1 tablespoon extra-virgin olive oil
• 2 zucchini, grated
• 3 cloves garlic, finely chopped
• Salt & pepper (for people portions)
• 10 eggs, beaten
• 3 tablespoons chopped fresh basil, plus thinly sliced leaves for sprinkling
• 1 cup sour cream (for people portions)

Directions:

1.   Preheat the oven to 400°. In a large pot of boiling, salted water, cook the buckwheat, undisturbed, until tender, about 15 minutes; drain.

2.   Meanwhile, in a medium, ovenproof nonstick skillet, heat the olive oil over medium heat; add the zucchini & two-thirds of the garlic & cook until the zucchini is brown around the edges, about 10 minutes. Stir in the buckwheat & cook for 2 minutes.

3.   In a large bowl, combine the eggs & 2 tablespoons basil. Add to the skillet & cook, scrambling, until half-cooked. Transfer to the oven & bake until the frittata is set, 8 to 10 minutes; cut into wedges.

4.   Meanwhile, in a small bowl, stir together the sour cream with the remaining garlic & 1 tablespoon basil. Add a dollop to each wedge for the humans & sprinkle with the sliced basil.