Summer Harvest Tartine | Vegetarian, Vegan Option

So I’m on a toast kick. It happens every summer. It’s like my go to easy, quick & simple lunch or dinner, and an awesome way to enjoy whatever bounty I get from my own garden or fresh produce from my local organic farmers.

Basically, you just pile on whatever your heart desires on top of a toast. Some cooked, some raw. A great way to enjoy all the fresh local, in-season, and organic produce in your area. Easy enough? 😉 With or without dressing on top. For this one, instead of dressing, I went for a poached egg (of course, organic, free-range, and cage-free — always! No compromise on that. If you’re not sure why, search online and read more about how chickens are treated)

In this dinner, I piled on ribbons of raw green zucchini, cooked yellow Patty Pan slices, tiny baby orange and purple carrots, beet greens and garlic, raw peas and a poached egg. Super tasty! (if you’re vegan or can’t eat eggs, I recommend drizzling a yummy homemade dressing like this one, instead of the egg)

Summer Harvest Tartine | Vegetarian

Summer harvest tartine: When all your local organic produce are at their best, throw everything on toast, and put a free-range egg on it!

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Prep Time:5 minutes mins

Cook Time:10 minutes mins

Total Time:15 minutes mins

Course: Main Course

Cuisine: European

Servings: 1 serving

Calories: 727kcal

Ingredients

• 2 slices fresh organic bread of your choice
• 1 organic green zucchini (small) sliced in ribbons with a peeler
• 1 organic yellow zucchini or Patty Pan (small) sliced
• 1/2 carrots julienned
• 2-3 Tbsp fresh peas (shelled)
• 2 baby beets washed, cut in bite-size pieces
• 1/4 cup beet greens washed, chopped in large pieces
• 1 garlic cloves minced
• 5 organic cherry tomatoes washed, cut in half
• 2 organic free-range eggs
• sea salt a few pinches
• extra-virgin olive oil for cooking

Instructions

• In a large pan over medium heat, add some good quality extra-virgin cold-pressed olive oil, and sauté the carrots and yellow zucchini for about 3-5 minutes. You want them to stay crunchy but just have a nice roasted look. Add a pinch of salt, mix, and put aside in a plate.
• In the same pan, add a bit more olive oil, throw the beet greens, beet pieces and garlic, and sauté for 3-5 minutes. Add a pinch of salt, mix, and set aside.
• While this is cooking, toast the slices of bread, and put a medium-size pot with water filled halfway to boil. Add a generous amount of lemon juice, reduce temperature to just over medium heat, then drop the eggs in the water, one at a time, as close to the water as you can. Cook for 2-3 minutes, then remove from water with a slotted spoon.
• Assemble: put the toasts on a plate, then put raw ribbons of green zucchini on top, cooked beet greens, carrots and yellow zucchini slices, fresh peas, poached egg on top, a few cherry tomatoes around.
• Enjoy immediately!