Monday, November 12, 2007

Fridge Scrounge for Breakfast

Brown basmati rice with local greens, cannellini beans, red pepper flakes and pecorino cheese.

Preparation time: 5 minutes

Shopping: none

Notes: Heat in microwave, season with extra-virgin olive oil, coarse salt, freshly ground black pepper.

I am big on cleaning out the fridge for breakfast. Does anyone else serve beans right out of the can? Next best thing to soaking dried beans. The greens were a mixed lot that came in our CSA package. I typically cook them down in boiling salted water, chop them up, then use them as an ingredient--breakfast, soup, bruschetta, frittatas. Whatever opportunity presents itself.


Daphne said...

Hey, Ed, I made a frittata using the radish greens that came in our box two weeks ago. They were delicious, tasted a lot like arugula to me.
Wish I was more creative with eggplant - I actually like squash better, so the pretty little eggplants are still sitting in my frig. What would you make of them for breakfast?

Ed Bruske said...

Make a simple eggplant parmesan, cutting the eggplant into 3/4-inch slices, seasoning them with olive oil, salt, pepper, etc., then grilling or searing them until browned. Then lay on some tomato sauce and mozzarella and bake in a 350-degree oven till very tender and melting. Dress with grated parmesan and serve. You could do all this cooking the day before for dinner, then eat the leftovers for breakfast.