Eggs and greens with radish salsa

Farm fresh eggs and abundant greens beg for brunch. I used baby broccoli greens in for this version, but have had great results with kale, chard, and bok choy.

Radish Salsa
  • 1/2 cup finely diced radishes
  • 1 Tbsp. finely sliced onion or garlic greens
  • 1 Tbsp. lemon juice
  • 1 tsp. dijon mustard
  • pinch of salt
  • 2 tsp. unpasteurized honey
  • 2 tsp. extra-virgin olive oil
Sunnies on Greens
  • butter or ghee to coat a small frying pan
  • large handful (~ 2 cups) of coarsly chopped brasica family or chard greens
  • pinch of salt for the greens
  • squeeze of lemon juice
  • 2 eggs
  • salt and pepper for seasoning
  1. To make the salsa, combine diced radishes and sliced onion/garlic greens in a bowl
  2. Whisk the remining (dressing ingredients) in another bowl.
  3. Combine the veggies and dressing and let the radishes marinate while preparing the eggs. I find that the radish salsa is better the next day, but gets a little stinky (in a good radishy way).
  4. To start preparing the eggs, rinse the greens and drain – it’s good to have some water drops left on the greens
  5. Melt butter/ghee on a small frying pan over low-medium heat.
  6. Place the greens on the pan, add a pinch of salt, a squeeze of lemon juice, toss, and cover, letting them steam for a minute or two under the lid, just until they wilt.
  7. Crack two eggs on top of the wilted greens, use a wooden spatula to break up and help spread out the whites.
  8. Cook until desired egg done-ness, using the lid and temperature to control the cooking process. I find that covering the eggs at the beginning helps speed up the cooking of the whites without overcooking the yolks, but that would depend on the pan, greens, and egg size.
  9. Top the eggs with radish salsa (there will probably be some left over) and some salt and pepper.

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Crunchy chopped salad with feta, lime, and sunflower seeds

Play with the crunchy vegetables in this salad from The Smitten Kitchen.


1 1/2 cups cucumber, cubed
1 1/2 cups beans, cut into 3/4 inch piece and lighty steamed
1/2 cup (2 ounces) crumbled feta, queso fresco or ricotta salata
2 spring onions, thinly sliced
1/3 cup well-toasted sunflower seeds, salted or unsalted
2 tablespoons fresh lime juice
2 tablespoons olive oil
1/4 teaspoon coarse or Kosher salt, plus more to taste
1/4 teaspoon chile powder or 1/8 teaspoon each your choice combination of chile powder, cumin, cayenne or sumac
Freshly ground black pepper, to taste
1 to 2 tablespoons thinly sliced fresh mint leaves


Mix the vegetables, feta, spring onions, seeds and mint in a medium bowl. Whisk lime juice, olive oil, salt, spice and black pepper in a small dish and pour over vegetables, tossing to evenly coat. Adjust with more salt or pepper as needed. Garnish with mint and crunch-crunch-crunch away!

Shaved Pickled Onion Watermelon Radish Salad

The recipe post Shaved Pickled Onion Watermelon Radish Salad appeared first on Suzie’s Farm.


1 large watermelon radish, sliced into thin rounds
1 small white onion, sliced into thin rounds
1/3 cup orange juice
2 Tbsp extra virgin olive oil
1/2 tsp sea salt
1/2 tsp pepper (fresh ground)
2 Tbsp apple cider vinegar
Splash of rice wine vinegar (optional – adds an extra layer of tart-sweetness)


Slice your onion and radish. Place in a large mixing bowl.
Add the remaining ingredients to the mixing bowl – toss well.
Place in fridge to chill overnight.