Mushrooms & Greens for Breakfast & Dinner — Meal Prep

Mushrooms & Greens for Breakfast & Dinner — Meal Prep

This is part of my Sunday series, Meal Prep. Each post I’ll share how we’re gearing up for the week, with tips and tricks for making the local life work.

This week we’re going to meal prep in double time! I got some kale from Saint Basil Farm and some amazing blue oyster mushrooms at The Toasty Farmer, as well as some fresh spinach from Growing Green Family Farms.

I knew I wanted to use the greens and mushrooms for dinner, but when I chopped them all up I decided I had enough veg for two recipes. Let’s knock two meals out in one prep session!

Gorgeous blue oyster mushrooms, kale and spinach

Gorgeous blue oyster mushrooms, kale and spinach

We’re making veggie egg cups for a nice make ahead breakfast. First chop up a lot of mushrooms and greens. I’d say the equivalent of a carton of mushrooms and a bag of greens.

Egg cups in the making

Egg cups in the making

Breakfast Egg Cups

Scoop half the mushrooms and greens (or a little less) into a big bowl. Crack 8 eggs into the bowl.

Batter ready for pouring

Batter ready for pouring

Throw in about a half teaspoon of salt and several cranks of ground pepper. Sprinkle in feta, cheddar, or any other cheese you have in the fridge. Pour in some milk and stir it up, adding milk till you have a good consistency. Think somewhere between stew and soup.

Ready to go in the oven

Ready to go in the oven

Grease a 12-cup muffin pan and pour an even amount into each cup. Bake in a 350º oven for 15-20 minutes, or until set to your liking.

Insider tip: If you’re making these to refrigerate or freeze and reheat later, like me, you’ll want to bake them for 15 minutes instead of 20. That way they won’t get over cooked when you microwave them.

Fresh out of the oven!

Fresh out of the oven!

Future you thanks you for making breakfast! 

Sautéed until just barely wilted

Sautéed until just barely wilted

Pork Chops with Sautéed Greens, Mushrooms, & Grain Salad

On to dinner! We’re having pork chops topped with fresh herbs and rice with mushrooms and greens. Sauté the other half of your greens and mushrooms.

Start with the mushrooms, cooking until soft. Then add the greens. I used spinach and just cooked till the leaves were slightly wilted. Trust me, spinach can overcook in no time.

Toss the greens with a seasoned grain. This can be your favorite rice mix or quinoa. Whatever you’d like! Cooking in chicken broth instead of water and seasoning well with salt and pepper will do the trick.  I threw in some Split Creek Farms goat cheese as well as the zest and juice of a lemon. Then I stirred. Yummy side dish!

Golden brown and delicious

Golden brown and delicious

Salt the porch chops and let them sit while you heat up a skillet. Cast iron is great for searing meat. With your skillet on medium high, add some butter, olive oil, or both. When the pan barely starts to smoke, add the pork chops.

Don’t turn them until you have a good, golden brown crust. Cook the other side till good and brown, and then check the temperature. Turn the pan to low if you need to in order to get the pork chops up to an internal temperature of 145º.

Pork chops and grain salad, ready to get in my tummy

Pork chops and grain salad, ready to get in my tummy

Plate your pork chops and top with butter and chopped fresh herbs. I used Growing Green Family Farms chervil. Thyme, chives, or parsley would all be good too. Drizzle the pan juices over the chops. Don’t waste that goodness! Serve with your rice, mushrooms and greens.

To put it all in one place, here’s the follow-along version:

Prep

  • 1 carton of mushrooms (or equivalent), chopped

  • 1 bag of greens like spinach or kale (or equivalent), chopped

Clean and roughly chop a carton’s worth of mushrooms and a bag’s worth of a strong-tasting greens like spinach or kale.

Breakfast Egg Cups

  • 1/2 carton (or equivalent) of mushrooms like blue oyster

  • 1/2 bag (or equivalent) of greens like spinach or kale

  • 8 eggs

  • 1/2 teaspoon of salt

  • 1/4 teaspoon of pepper or to taste

  • 1/2 cup of strong cheese like feta or cheddar

  • 1/2 cup whole milk

Preheat your oven to 350º. Grease a 12-cup muffin pan. In a medium mixing bowl, add all ingredients at once. Use a spoon to blend all ingredients together. Pour mixture into muffin tin. Bake in 350º oven for 15 minutes if you plan to store and microwave later, or 20 minutes if you’re going to scarf them down right now. If storing for later, seal in a plastic bag and store in refrigerator (if eating within 3 days) or freezer (if eating later than 3 days).

Pork Chops with Sautéed Greens, Mushrooms, & Grain Salad

  • 1 tablespoon of olive oil

  • 1/2 carton (or equivalent) of mushrooms like blue oyster

  • 1/2 bag (or equivalent) of greens like spinach or kale

  • 1 dry cup of grains (wild rice, quinoa, etc.), cooked according to package instructions

  • 1/4 cup of goat cheese or feta to taste

  • Juice and zest of 1 lemon

  • 2-4 pork chops at room temperature

  • 1-2 tablespoons of butter or olive oil

  • 1-2 additional tablespoons of butter, divided between pork shops

  • 2 tablespoons of chopped herbs (chervil, thyme, chives, or parsley)

  • Pan drippings

  • Salt and pepper to taste

Set out pork chops to reach room temperature, seasoning with salt and pepper on both sides. To prepare your grain salad, sauté remaining mushrooms in 1 tablespoon of olive oil in a large pan over medium heat. Once soft, add remaining greens. Sauté just until slightly wilted, being careful not to overcook. In a medium mixing bowl, stir together mushrooms, greens, your cooked grains, lemon juice, lemon zest, and cheese, pulling into pieces if you’re using goat cheese. Set aside your grain salad.

It’s pork chops time. Bring 1-2 tablespoons of butter or olive oil (or some of each) up to heat in a large pan or cast iron skillet over medium-high heat. Add pork chops to pan, searing each side for 2-3 minutes or until a golden crust develops. If necessary, reduce heat to low, continuing to cook until internal temperature reaches 145º. Plate pork chops and top with butter, fresh herbs, and remaining pan drippings. Add prepared grain salad to plate. Season everything with salt and pepper to taste.

I’ll end this by saying please go buy some local pork chops. I’ve never really liked any pork chops I’ve purchased from mainstream grocery stores. Too tough, dry, and tasteless. These pork chops from Hurricane Creek Farms blew my mind. Full of flavor, tender, juicy and delicious.

Growing Green Family Farms in Anderson, SC — Farm Visit

Growing Green Family Farms in Anderson, SC — Farm Visit

I Can’t Break Up With Netflix

I Can’t Break Up With Netflix