Tag Archives: salt and pepper

new potato summer scramble

10 Jul

photo-51Got some new potatoes ready for cooking?

Give these fresh, sweet spuds their time to shine by chopping them up finely, and adding them into a delicious egg scramble. A quicker version of tortilla espanola!

Serves 2-3 Prep time: 4 minutes – Total time: 20

Ingredients:

  • 4-5 small new potatoes, chopped finely
  • 1/2 small onion, diced
  • 4 eggs, whisked
  • a few basil leaves, chiffonade
  • salt and pepper to taste
  • 1 tbsp olive oil
  • dash of water

Directions:

1. Prep your ingredients: Rinse and finely chop your new potatoes. Dice your onion (red or white), whisk your eggs, and chiffonade your basil.

2. Sauté: Over medium heat, add olive oil to your pan. Once heated add your onions, sauté for 2 minutes, then add in your potatoes and a dash of salt. Mix them together, then cover and let cook for 5 minutes, mixing from time to time. If the pan starts getting dry, add in a dash of water, mix them, then cover again. Cook for another 5 minutes, or until tender.

3. Make your scramble: Once your potatoes are tender, add in your whisked eggs, and scramble until mixture is cooked, but not dry.

4. Assemble and enjoy: Plate your eggs, garnish with basil, a small pinch of salt and some pepper, and enjoy your summer scramble!

dynamic eggs

14 Jan

photo-2Eggs are a versatile protein. Whether they are poached, scrambled, fried or served sunny-side up, over-easy, hard or soft-boiled or transformed into an omelette, eggs will never let you down.

They contain a plethora of vitamins and minerals such as vitamins A, B, D, E along with calcium, iron, phosphorous, zinc, selenium, folic acid, omega 3’s, and choline.

Not only are these gems packed with nutrition, and are a dynamic addition to your diet, they make a great base for adding in lots of worthy veggies that are currently sitting in your fridge, ripe for some attention.

Here’s a recipe that we welcome you to adjust based on the contents of your fridge:

Scrambled eggs with swiss chard and red onion – variations are endless!

Serves 1-2

Ingredients:

  • 2 eggs
  • 1-2 medium swiss chard leaves
  • 1/3 of a medium red onion
  • 1/2 tablespoon olive oil
  • sprinkle of sea salt + crack of pepper

Directions:

Rinse swiss chard. Remove stems from swiss chard leaves. Chop up stems into 1 inch pieces, and separate from leaves. Roll up swiss chard and cut into thin slices. Dice red onion into uniform pieces. Crack eggs into bowl and whisk until mixed thoroughly.

Heat olive oil in a pan. Add onions, let sauté until soft. Then add swiss chard stems, mixing until they have become softer. Add leaves, and mix until they have wilted, but aren’t too soft. Pour eggs over, and scramble until eggs are still soft, but not dry.

Plate then add some salt + pepper, then dig in!

Depending on what you like, you can add hot sauce, cheese, avocado. Eat alongside toasted bread, or on it’s own. Delight in the flavors and textures, and get ready for a beautiful day ahead!

What does your ideal scramble look like?

what’s at the farmers market?

30 Jul

At the Union Square Farmer’s Market this morning, our food & garden summer campers picked out a handful of ripe tomatoes.

When we came back to home base, we discussed how we wanted to transform them into something delectable.

Some of the ideas they had were to eat them raw, and add some basil and olive oil, some of them wanted to roast them with salt and pepper, others wanted to sauté them to make a fresh tomato sauce.

We took a vote and the consensus was, fresh tomato sauce!

The tomatoes sautéed with the companionship of some fresh zucchini, garlic, basil and onion. After taking turns sautéing, we added the sauce to our freshly cooked pasta, and mixed it all up. We then topped it off with fresh parmesan, and sang our song to thank the farmers and the soil for our meal.

And then we dug in!