Pears and Collards

I made mini-tarts (no crust) first I roasted collards (that had been blanched), onion, garlic,pears in olive oil. After about 20 minutes, I ground them slightly in the food processor and mixed in blue cheese and mozzeralla but any soft melty cheese works. Then about 10 minutes in a 375 oven.

Quite tasty

Week 14

Summer squash, lettuce, eggplant, bell pepper, broccoli, garlic, basil, parsley, tomatoes, collards and peaches.

I made crispy collards again and homemade potato chips for snacks while we made fun of the Republican convention. Think crispy collards are now my favorite way to eat them. Blanch them first --dry thorough and fry them up. They are pretty good crumbled over salads, soups, eggs and just seasoned and eaten alone.