We have 7 seasonal green recipes to share for Eat Your Greens this month.
The first Eat Your Greens recipe comes from Lisa Kitchen. Lisa shared with us Mung Beans with Fresh Mustard Greens. Lisa describes Mustard Greens like fresh chard leaves infused with a little hot mustard, but don't worry if you can't get them from a local South Asian or Oriental grocers. I f you want to make this recipe, Lisa suggests substituting with spinach, kale and collard greens with a good pinch of dried mustard powder.
Johanna who blogs over at Green Gourmet Giraffe shares with us some Zucchini aka Courgette Muffins, the savoury kind. The zucchini muffins are enhanced further with cheddar cheese. I think we all need more savoury muffins in our lives, I know I do.
Kate from GlutenFree Alchemist also shared with us a courgette recipe. Kate like me is growing courgettes and has been drowning in them, this gorgeous glutenfree Cacao Courgette Breakfast Cake was made in an attempt to tame that deluge. Its one I will be making soon.
Ray who blogs at The Humble Lentil. Ray shares with us a Thali comprising of Chana Dal, homemade Masala Kraut, Coconut Yogurt and Naan Bread, but it is the Green Bean and Potato Sabzi that he shares with EatYourGreens.
Next we have Corina who blogs over at Searching for Spice with her amazing Spiced Vegetable Fries made with avocados, courgettes and green beans. You will not feel guilty eating these either as they are baked not fried.
My co-host the Veg Hog shares with us a bowl of Green and Golden Thai Curry. This bowl has lot of interesting seasonal vegetables and tofu, but its the pak choi that makes it really green.
And finally, my own contribution which was a Stuffed Zucchini Tondo di Piacenza with Ricotta and Pine Nuts.
Thank you so much to everyone who contributed to #EatYourGreens, please do take time to visit and comment on every contributors recipe if you can.