Thursday, July 19, 2012


necessity is the mother of invention:
lots and lots of food available in my garden, hence:

greens mixture

mixed well together to incorporate the sauces
and spices

mixture laid out on foil-wrapped parchment paper
I secure my ends with bull-nose clips


an assortment of greens, 1 large bowl; I used Swiss chard and beet tops
1 red onion, cut in slivers
1/2 cup cherry tomatoes, each cut in half
1 green pepper, sliced thin
4 cloves garlic, sliced
3 long green onion stems, cut into small pieces
fresh fennel fronds
fresh oregano
fresh parsley
fresh thyme
salt and pepper
fresh ginger
fish sauce (omit if vegan)
1 tsp. fresh lemon juice


All the herbs are to taste; you can't ruin this one. 

Mix all ingredients together.  Place onto a large piece of parchment paper.  Wrap up and secure the ends, using bull-nose clips. 

If using the foil-lined parchment paper, then just put right on the electric grill or in oven.  For regular parchment paper, place it on a cookie sheet or baking dish.

Cook about 15 to 20 minutes.  Serve with brown rice.

I served mine with carrot dawgs.

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