At Go Gingham, our partner Sara writes frequently about her family’s adventures in the kitchen. It’s easy to use up a whole box of greens when you have a lot of mouths to feed, but it seems like more of a challenge when it’s just…well, you. Sara explains how it’s not hard at all for one person to use the whole box of tender, delicious Earthbound Farm Organic leaves.
My mom gets nervous when buying an entire package of Earthbound greens for herself. Since she lives alone and is only cooking for one, she doesn’t want to buy an entire package of something that could possibly go bad before she can eat it all.
Helping her figure out ways to cook healthy meals for one and stay on her budget is important to both of us. Here’s my easy strategy for using an entire package of Earthbound’s organic baby greens during the course of the week. All that flavor and zero food waste? Yes, please!
Step 1 – Dinner the first night:
Make an Individual Egg Soufflé. It’s so quick and easy that you can double the recipe to have another for the next day (or a friend).
INDIVIDUAL EGG SOUFFLÉ
Prep time: 15 mins | Cook time: 20 mins | Serves 1
1/4 cup milk
1/2 teaspoon red pepper flakes
1/2 teaspoon ground mustard
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 cup Earthbound Farm Organic Spicy Spinach, roughly chopped
1/3 cup shredded cheddar cheese
Preheat the oven to 400 degrees F. Brush a single-serve ramekin or baking dish (at least 8-ounce capacity) with a little olive oil and set aside.
In a small mixing bowl, whisk together the eggs and milk. Add the pepper flakes, mustard, salt and pepper to the egg mixture and whisk again to mix thoroughly.
Using a spatula, fold in the greens and cheese, and stir gently just to combine.
Pour the egg and greens mixture into the prepared baking dish. Place the dish on a cookie sheet or baking pan (because grabbing individual baking dishes with oven mitts can be tricky!) and bake for about 20 minutes, until the soufflé has browned a bit on top and puffed up high. It will deflate once you pull it out of the oven.
Step 2 – Dinner the next night, and on through the week:
Whatever you’re having as a main dish, make a salad to serve alongside. As soon as dressing hits these greens, they’re ready to devour. Try any of these warm, savory salad dressings for dolling up your greens — and enjoy the tastiness and health — right along with my mom!
If you’ve got a crowd to feed, here’s our favorite spinach salad recipe. It can feed four hungry people or make a perfect side salad. We also love Spicy Spinach in a breakfast strata made with potatoes instead of bread; it’s a big brunch hit with all of our gluten-free friends.
Recipe and photos courtesy Sara Tetreault, creator of Go Gingham, who writes about cooking & eating real food and living a healthy green lifestyle. Find her on Facebook, Google+, Pinterest and Twitter.