Bounty.

The garden is in full swing. Lately, we've been noshing on quite a few strawberries, raspberries, beets and their greens, and lots and lots of peas. It makes for some fun meal planning, which is already one of my favorite things to do. So you can imagine the size of my smile when I sit down with paper and pencil.

Here's a good standby for midsummer lunches, or simple dinners. It's called Eggs in a Nest and I totally swiped it from Barbara Kingsolver. It's economical, easy and tasty deliciousness. If you don't like beet greens, you can replace them with any other green: spinach, collards, what-have-you. (Serves 4)

2 large carrots, sliced julienne
a handful of edible pea pods, chopped into 1/2 inch pieces
a small onion, diced finely
a clove of garlic, minced
a small amount of olive oil
4 eggs
a huge (and I mean huge) bunch of beet greens (because they cook down quite a bit), chopped

saute onions and garlic in olive oil over medium-high heat in a pan. When onions soften, add carrots, pea pods and beet greens. Saute everything until greens are wilted. The veggies will still be a bit underdone. Make four depressions in the veggies with your spoon and crack the four eggs in them, one in each depression. Lower the heat a bit (to medium) and cover. Poach the eggs this way for a few minutes, or until it's to your likeness. Serve over brown rice.

Ana loves this dish, minus the greens. Dan hates the greens too, so I end up with all the vitamins.

Doesn't it look good though?