Easy Decision Dinner

Morel and Kale Egg Scramble and Pan Roasted TomatoesEgg scrambles for dinner with almost any leftover veggies in the fridge is a quick and easy decision for nights that lack a dinner plan.

I had a small bunch of kale leftover after an Italian soup earlier in the week so I chopped it up and sauteed with some rehydrated morels.  Add in scrambled eggs and herbs/seasoning of choice (I used fresh tarragon and a little cayenne), top with a little cheese and viola – a delicious, nutritious and frugal dinner!

Morel and Kale Egg Scramble and Pan Roasted Tomatoes with Homemade White-Wheat-Rye BreadAs a side note on a side dish – a couple of weekends ago I processed 15lbs of my Roma Tomatoes into sauce.  2lbs of sauce to be exact.  I divvied up the sauce into freezer bags and started looking for other uses for the Romas I am growing.  I have diced them up into tomato salads along side the slicing and cherry tomatoes and lately I have been working on pan roasted tomatoes (above).  They taste delicious but the skins are a bit like tough paper after the roasting…still a work in progress.

This entry was posted in Backyard Gardening, Food Porn, Food Preparation, French Tarragon, Kale, Morel Mushrooms, Mushrooms, Raised Bed Gardening, Roma Tomato, Slow Food, Square Foot Gardening, Sustainable. Bookmark the permalink.

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