A green pie

H and I have been noticing a little extra weight recently...around our midsections. He loves to run but seasonal allergies and work have recently kept him from doing more workouts. I've been kind of vegetating since my move from hyper kinetic Hong Kong three months ago, and focusing instead on relaxing and my kitchen experiments. The results are the same...there's more of us to love hahahha

Fortunately the abundance of greens growing at a frantic pace in our garden is giving us an extra incentive. I'm going to incorporate more greens, legumes, fiber -- good stuff! -- in our diet while cutting out oils and fats. Nothing stringent or drastic, just enough to ensure we return to trimness and get heart-healthy!

Yesterday H picked a couple of pounds of Swiss chard, spinach and kale from the vegetable plot. We also had two bunches of garlic scapes (the curled leaves of garlic) that we bought at the weekend farmers' market in Haney Place. All these were washed, dried and chopped. I took out a deep pie dish and in they went, in layers, with some cubed sauteed eggplant. I poured in a light batter made from one egg, a cup or so of milk, seasoned with salt, pepper, some herbs, and half a cup of grated Parmesan, then baked this in a 350 oven for 20 or so minutes. It came out fragrant, cheesy, and quite good. A wedge of this 'pie' over a bed of quinoa (which H and I are both having for the very first time in our lives) was filling and scrumptious.

At least, we think so ;-)