A Beautiful Day to Greenbe

A very famous frog once said, “it’s not easy being green”. There’s nothing bland, boring, or ordinary about these green recipes. From breakfast through to dessert, a full day of green eating that is both healthy and delicious will have you questioning what Kermit was talking about. Being green is all kinds of yum!

Matcha Pudding Kermit Would Love

Serves 2-3

3 Tbs matcha powder

½ cup sugar

1/3 cup cornstarch

2 cups (500 mL) 10% milk

1/3 cup (80 mL) whipping cream

1 Tbs icing sugar

1. Sift matcha powder. In a small saucepan combine sugar, matcha, and cornstarch.

2. Add the cold milk and whisk until incorporated.

3. Place over medium heat and stir constantly until mixture reaches a boil.

Let bubble for 1 minute while continuing to stir. Remove from heat. (If you notice that there are still small lumps from the matcha press through a fine mesh strainer).

4. Pour pudding into serving dishes. To avoid a skin forming on the pudding gently press plastic wrap all around the complete surface of the pudding.

5. Place in the fridge and let cool completely.

6. In the meantime, whip the cream in a medium bowl until soft peaks form. Sift the icing sugar into the cream and continue to whip to firm peaks. Dollop on each pudding and sprinkle with a touch of matcha powder to garnish.

Green Delight Frittata

Serves 4-6

2 Tbs (30 mL) olive oil

1 small poblano pepper

10 stalks asparagus, trimmed and cut into 3 cm pieces

1 cup frozen peas

1 cup arugula leaves, roughly chopped

2 Tbs parsley, roughly chopped

10 large eggs

½ cup (125 mL) milk (cow or alternative)

1 Tbs (15 mL) pesto

To taste salt and pepper

Optional: ½ cup feta or other cheese

1. Preheat the oven to 375º F. Heat the oil in a 25 cm oven-safe skillet over medium heat. Add the poblano pepper and asparagus and sauté for 1-2 minutes.

2. Then add the frozen peas and arugula and sauté another 1-2 minutes, or until the arugula is wilted. Remove 1/3 of the vegetables to a plate and make sure the remaining half of vegetables are evenly spread out.

3. In a large bowl, whisk together the eggs, milk, pesto, and salt and pepper. Pour the eggs over the half of the vegetables in the pan. Cook on the stove for 2-3 minutes.

4. Add the remaining vegetables and parsley on top (dollop with cheese if desired). Transfer to the oven and cook for 15-20 minutes, or until the eggs are set.

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Note:

Frittata can keep in the fridge for 3-4 days. You can also freeze for up to 3 months.

Green Monster Sandwich

Makes 1

2 Tbs (30 mL) mayonnaise

2 Tbs (30 mL) pesto

½ zucchini

½ green pepper

1 small poblano pepper

1 Tbs (15 mL) olive oil

2 slices bread

2 lettuce leaves

2 Tbs (30 g) goat cheese, optional Handful alfalfa sprouts

1. Combine mayonnaise and pesto in a small bowl.

2. Heat a frying pan, grill pan, or barbecue.

3. Slice the zucchini into strips. Remove the seeds of the green pepper and poblano pepper and slice each half in half.

4. Coat veggies with olive oil on both sides. Grill or sauté until softened.

5. Toast the bread. Coat each slice with the pesto/mayo combo.

6. Lay the lettuce leaves down on the bottom bread slice. Top with zucchini strips, green pepper, poblano pepper (optional goat cheese goes here), then the sprouts, and crown with the second slice of bread.

Easy Being Green Broccoli Soup

Serves 2-3

2 tsp (10 mL) olive oil

1 leek, white and light green parts only

1 stalk celery

½ tsp dried thyme

2 bay leaves

¼ tsp sea salt

¼ tsp cumin

20 grates fresh nutmeg

3 cloves garlic

¼ cup (60 mL) white wine

1½ cup broccoli

1 cup spinach

3 cups (750 mL) vegetable stock

1½ cup broccoli florets

Chives and creme fraiche, optional for garnish

1. In a medium pot over medium heat, add olive oil.

2. Roughly chop leeks and celery, add to the pot and cook 2 minutes.

3. Add the thyme, bay leaves, salt, cumin, and nutmeg. Continue to cook another 3 minutes. Add the garlic and cook another minute.

4. Pour in the white wine and let reduce 2 minutes.

5. Add the roughly chopped broccoli and spinach as well as the stock. Bring to a boil and reduce to a simmer and let cook approximately 20 minutes. Broccoli should be soft.

6. Puree with a hand or stand blender until smooth. Adjust seasoning as desired.

7. Fill a medium pot ¾ full with water and bring to a boil. Add the broccoli florets and cook 1 minute. Drain and add to the soup.

8. Serve with garnishes as desired.

Light, Green and Divine Pasta

Serves 2-3

2-3 servings pasta of choice

1½ Tbs (22 mL) olive oil

15 stalks asparagus, trimmed and sliced on the diagonal

6 cloves garlic, thinly sliced

1 lemon, zested and juiced

¾ cup peas (frozen is great) To taste salt

10 leaves fresh mint

10 leaves fresh basil

5 stalks fresh parsley

½ cup Parmesan cheese, finely grated

1. Bring a medium pot of water to a boil for the pasta. Cook as per direction on package.

2. Place a medium sauté pan over medium heat. Add oil. Add the asparagus and cook 2 minutes.

3. Add garlic and cook 2 minutes. Add lemon juice and turn off heat.

4. Remove pasta from water when finished cooking and add to the pan. Don’t toss pasta water. Add the peas and cook 1 minute.

5. Strain peas and add to pan. Season to taste.

6. Top with mint, basil, parsley, and lemon zest. Serve with copious amounts of Parmesan cheese. Enjoy being green!

Natalie is a freelance writer, photographer, and pastry chef. A graduate of Cordon Bleu’s pastry program, she manages her own business too to create custom-made cakes.