Green Eats

These days the focus seems to be on cooking faster, faster, faster! There are a myriad of cooking shows, magazines, websites, and cookbooks all catering to speedy meals. Personally I enjoy a long day spent in the kitchen with family, friends, and the reward that comes with enjoying the meal you all prepared together. I think to many people "fast" means taking shortcuts – using processed foods, pre-made stocks, canned vegetables, etc. Being both a realist (I've needed to prepare dinner in 15 minutes a time or two) and a local food devotee, I've developed a few standbys that I can whip up in under ten minutes and still have a healthy and filling meal. I start with a base ingredient that can be quickly prepared and toss in a few no-cook additions and presto! I have an instant meal without the guilt that comes with reaching for that can of Campbell's Cream of Mushroom. Below is one of my favorite quick recipes, but I encourage you to experiment and come up with your own. The best part about many of these instant recipes is that they can be endlessly adjusted to fit with whatever you have on hand or picked up at the market that morning! With the exception of the olive oil, couscous, and salt and pepper, all the ingredients came from the farmer's market or my CSA box.

Couscous with Turnip Greens, Tomatoes, and Egg
serves 4 as a light lunch or side dish
1 1/2 c water
1 1/4 c french couscous*
1/4 c chopped turnip greens
3/4 c cherry tomatoes, halved or whole
olive oil
salt & pepper
4 eggs**

1) Heat a heavy 12-inch skillet over medium heat (cast iron is best, or a good-quality nonstick) .
2) Bring water to boil in a separate small saucepan. Remove from heat, stir in couscous, cover and set aside for 3-4 minutes.
3) Meanwhile, fry the eggs. I crack them each into a small bowl and then pour in one at a time. You can also melt a little butter in the pan first if you are worried about the eggs sticking. Cook 3-4 minutes or until the whites are set (gently flip each egg after 2-3 minutes and finish cooking yolk-down).
4) Add turnip greens and tomatoes to couscous, mix gently, and divide between four bowls. Top each bowl of couscous with an egg, drizzle with olive oil, and season to taste with salt and pepper.

*I buy couscous in bulk from my local natural foods store – it cooks in minutes and is infinitely adaptable to whatever you have on hand. Some other great additions to couscous include raisins, red onions, basil, or bits of shredded chicken.

**I get my eggs from Contrarian Farm in Pittsboro, NC. They are by far the best eggs I've ever bought, and at $4 a dozen are a great bargain compared to other fresh eggs. Contrarian sells at the South Estes Farmer's Market in Chapel Hill on Tuesday and Saturdays. Tell Dan & Brittany that Matt sent you!