Meatless Monday

greens week 2





Our customers tend to be conscious buyers – both regarding their health and the environment.  So – conscious buyers – if you are not already engaging in one day of meatless meals, think about that now.  Why?

Good on the environment.  Certain livestock (i.e. mostly cattle) produce methane gas as part of their digestive process.  That methane gas is then released into the atmosphere, contributing to the greenhouse gases.  Studies show that if everyone cut out meat one day per week, there would be significant cost savings on the planet.

Good for your health.  If you are eating less meat, in theory, you must be eating more vegetables (this assumes you have a whole-foods diet).  Eating more vegetables can help reduce heart disease, obesity, and cancer risks.

Good for your budget.  Meat tends to be expensive.  Replacing a meal with beans and grains, coupled with vegetables, can be much cheaper per serving.

So how do you get started?  Lucky for you we’ll be at the Farmer’s Market (both Green Bay and Manitowoc) with lettuce, spinach, collard greens and eggs, among other things.  Maybe a nice leafy green frittata on Monday?


  • A little butter or cooking spray, for preparing the pan
  • 1 bunch rainbow chard (or spinach, collard greens, or kale), washed and chopped
  • 2 tablespoons olive oil
  • 1/2 yellow onion, sliced
  • salt and pepper, to taste
  • 6 eggs
  • 1¼ cup whole milk
  • 1/2 cup pecorino, grated (or parmesan)

Preheat oven to 400 degrees. Grease a pie plate or pan with a little butter or cooking spray.

Heat large skillet over medium-high heat and add 2 tablespoons of olive oil. Add sliced onion (if using chard, add chopped stems too) to the skillet and cook 4-7 minutes, or until  onions are translucent. Add the green leafy leaves and cook for 1-2 minutes more, or until leaves are just wilted (kale will require a little longer). Season with salt and pepper to taste.

While veggies are cooking on the stove, crack the eggs into large bowl. Stir in the milk and grated cheese.

When greens are wilted, remove from veggies from heat and let sit for 5 minutes. Quickly add greens mixture to the eggs and scrape into the prepared pie plate with rubber spatula.

Cook frittata at 400 degrees for 30 minutes. Serve room temperature or refrigerate and eat cold.


Serves 4.  Adopted from Meatless



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