Scrambled Eggs with Collared Greens and Sriracha (Chef Matt Post)

Take one package of frozen collared greens, combine with two cups of vegetable broth, one teaspoon of garlic, and a few dashes of crushed red pepper. Bring to a boil, then simmer for thirty minutes.

To make the eggs, I used the microwave. Simply put the beaten eggs into a bowl coated with a thin layer of olive oil, cover, and microwave on high for approximately 60-90 seconds per egg. By only barely beating the eggs, you get a very pretty yellow/white mottled effect.

I then drizzled with Sriracha. Mmm.

In true food slut fashion, right after I finished the photo shoot, I mixed everything together and devoured it.

(everything but the) kitchen sink cookies

2 1/4 cups unsifted flour

1 tsp baking soda

1/2 tsp salt

1 cup (2 sticks) butter, softened

3/4 cup sugar

3/4 cup brown sugar

2 tsp vanilla extract

2 eggs

2 cups of everything but the kitchen sink! i used the archer farms "monster mix," minus the peanuts. (see photo.) includes m&m's, raisins, chocolate chips, and peanut butter chips.

preheat oven to 375. stir flour with baking soda and salt in a bowl. cream butter with sugar and brown sugar. add eggs, one at a time, and vanilla. blend dry mix into creamed mix. stir in everything but the kitchen sink. drop by tablespoon onto cookie sheets. bake 9-11 minutes. enjoy!

peace out, girl scout

i love this time of year. "lemonades" are my new favorite cookie.