I usually make brown rice milk, so I decided to switch it up a little and make wild rice milk. I had a wild rice blend from the bulk section of Whole Foods and made it for another meal. Using 1 cup of the cooled, cooked rice and almost an entire container of water, I blended it on high in the trusty Vita-Mix for a few minutes.

Taste it. Add more water if it is too thick, and a little maple syrup if you’d like to sweeten it.

Enjoy a rice milk that lacks stabilizers, emulsifiers, canola oils, etc. Have you ever read those labels? I’d prefer to make it myself.

Store in the fridge for up to one week.

I brought home my CSA veggies and the weekly share of 12 eggs, but had 12 eggs still in my fridge since we had been away the week before. This was an overload of eggs, so our only solution was to have eggs for dinner.

This is a simple dish: Eggs scrambled with sauteed red onions and Haystack Mountain Boulder Chevre, served with sauteed turnip greens and sliced tomato, drizzled with balsamic vinegar and a little olive oil.

Took 20 minutes, I think. I’m used to taking a lot longer in the kitchen than that! But, they starts in this meal are the farm eggs from Ollin Farms. Their color is so brilliantly golden, you’d think I added saffron threads. But no, it is au naturale.

This is what I brought home this week from the CSA with Ollin Farms. Lots of greens. Lots of healthy greens, carrots (which come with green tops), turnips (also come with green tops), chard, cabbage. Keeps me busy.

You must love the Spanish when it comes to food and wine. Here is a white wine worth trying this summer.

I am always pleased when a hodgepodge of ingredients cleans out the fridge AND creates a meal. This dinner is an example.

I had some brie in the fridge, rye bread in the freezer, and came home with frisee from my CSA with Ollin Farms. I was going to grill some tempeh, but them we realized we were out of cat food (wet food for a treat, not the dry food we leave out all day… don’t want to sound like I neglect my cat). So, we opened some home-canned tuna so Owsley could snack on the juice. As a side note: I did not can the tuna myself, Debbie, my mother-in-common-law, cans it each year and gives us a great supply.

I sliced half of a golden delicious apple and layered it with some brie and Urfa Crushed Red Pepper Flakes (also known as Isot pepper). If you don’t know what Urfa pepper is, you can find out at Savory Spice Shop. Assuming you don’t have any at home… I would crack some fresh black pepper and add a pinch of red pepper flakes. Or, better yet… go to their website and buy some. Why not?

I baked the apple and brie at 350 for just a few minutes until the cheese melted.

Meanwhile, I sauteed 1/2 of a red onion, chopped, in a little olive oil until it softened. Then I transfered it to a small bowl and added a little Tangerine Fig Balsamic Vinegar that I received as a gift. To substitute, I’d add a little honey to some balsamic and mix that in with the onion.

I went back to my pan and added some frisee to wilt it with a clove of minced garlic in some olive oil. Then I plated the meal:

Wilted frisee and chopped tomato with onion balsamic dressing, real fisherman caught and former fisherman’s wife canned tuna, sliced rye, and baked apples with brie.

Turned out to be pretty good, especially for the hodgepodge of ingredients.