Continuing on the theme of eating lots of vegetables, here's what I have prepped for eating in the next couple of days:
This was a huge bunch of beet greens from the garden. I sautéed a locally grown shallot in some Driftless Organic sunflower oil and then wilted the greens. On top is some toasted locally grown sunflower seeds. I like to toast the seeds in a cast iron skillet and then sprinkle with salt while they're still hot. It gives the greens some crunch and brings tons of minerals and protein to the dish.
Lest you think I'm eating too healthily, here's a photo of that giant blackberry biscuit I made a couple days ago. Just regular biscuit dough with fresh blackberries and sugar pressed into the top.