Morning Song Farm News

2 heads of broccoli 2 Tablespoons California Olive Oil 2 green onions, cut into bite-sized sections 1 1/2 Teaspoons Bragg's liquid amino acids 2 Tablespoons crushed macadamias 1 Tablespoon flaxseed oil For more information about Bragss: http://www.bragg.com/products/la.html Break your broc into florets, and slice the stems thinly on a diagonal. Heat your wok or skillet over high heat and add olive oil. Stir in broccoli and onions and cook until tender, 4-5 minutes or so. Lower heat and drizzle Braggs over your stir fry for another 10 minutes. Sprinkle with macadamias and flaxseed oil and serve.

Here's another quick fix! Usually prepared using the 7-8 ounce canned tuna, I encourage everyone to try baking their own tuna and preparing this recipe fresh. It's amazing, and super fast and easy. Trader Joe's sells a respectable frozen, vacuum-packed Ahi tuna which is great in this recipe. Bake with a little lime juice at 350 until white and flaky. Don't overcook. You can fork it into flakes, or use your Cuisinart for a lightning speed blend. Don't overdo the Cuisinart action or you'll have tuna pate. 2 regular sized cans of tuna, which are sold in 7-8 ounce units, or bake your own from scratch as recommended above 1 ripe avocado dash of lime juice for both baking the tuna (unless you are using canned) and for the salad 3 Tablespoons chopped Italian parsley 3 Tablespoons finely chopped green onions 2 cups spinach/mizuna greens salt and pepper to taste Mash avocado with lime juice. Gently mix in flaked tuna and blend in parsley and onions. Serve over spinach...

Okay, frittata sounds fancy, but it's just Italy's answer to an omelette and is a quick and easy way to whip up a healthy meal in no time. For the record, the primary difference between a quiche and a frittata is the quiche has a crust, and the frittata doesn't. Additionally, quiche is traditionally served warm, and the frittata is traditionally served warm or at room temperature. I'm not sure I'm all over a room temperature egg dish, but that's just me.... Here's a base recipe, feel free to add other things you have to the mix: 1 Tablespoon California Olive Oil or butter 2 broccoli crowns 2 cups chopped spinach 1/2 cup pitted ripe olives; halved 6 organic eggs, lightly beaten 2 Tablespoons chopped fresh Italian parsley Salt and pepper to taste Dash of Tabasco or Frank's Hot Sauce 2 Tablespoons grated Parmesan Cheese 2 Tablespoons finely ground macadamia dust Preheat oven to 350. Butter or oil a 9 inch round pie pan. Put the veggies in the pan, and pou...

Click on image to enlarge for easier viewing.

Click on image to enlarge for easier viewing.

Click on image to enlarge for easier viewing.