What to do when your garden is overflowing with lettuce? Besides giving it away to neighbors and friends, you’ll have days when leafy greens are the foundation for breakfast, lunch and dinner.
Green and red lettuces flourishing
On a recent morning I grabbed handfuls of green and red lettuce from the garden bed, pulled a few green onions from the onion patch, plucked a trio of beets, and thanked Ethel and Red for their delicious brown eggs on my way back into the kitchen.
Breakfast Basket: lettuce, beets, green onions, and fresh eggs
I washed the lettuces and beet tops, then prepared a simple salad base. Diced the raw beets, sliced the green onion, fried the eggs and arranged all atop the fresh greens. Seasoned with olive oil, rice wine vinegar and a few grinds of Molly’s Mills “Southern Seasoning” of dried smoked garlic and jalapeno. The result was a different kind of egg salad.
A different kind of egg salad
Bicycles and Blueberries 
I would have made a frittata, but it would NOT have been this beautiful! 😉
Ah, frittata! Another terrific use of beet tops and fresh eggs. But a little more time consuming than my growling tummy could bear on that particular morning. Thanks for stopping by!
You’re welcome!
There’s also poke salad, but made with other greens instead of poke. Mmm!
Oh, I almost forgot: garden lettuce is delicious used as if it were cabbage, in soups. A veggie soup with lettuce instead of cabbage is a wonder!
Lettuce in soup — I will have to give that a try! Thanks for the idea, Katharine!
Migiht not make good CABBAGE soup, but as a sub for cabbage in veggie soup. Have fun.