Monthly Archives: June 2013

Beat Greens with Turmeric Scrambled Eggs


If the beat greens you set aside yesterday have wilted they will perk up when you lay them in a cold water bath to rinse. I cut off the stems to use for a stir fry but you can include the stems. Discard any old or sad looking parts. Lay the greens in a large bowl or basin of cold water, gently swirl them around, lift them out and place in a colander to drain. Inspect the water… if there is dirt then rinse the bowl and repeat until the water is clear indicating the greens are clean. While the greens drain, preheat a heavy bottomed skillet that has a lid, slice 1/4 to 1/2 an onion into thin strips, add 1 tablespoon of extra virgin olive oil to the pan, add the onions, sprinkle with a pinch of salt and cover. Take the drained greens and slice them into strips, add them to the sauteing onions and cover. Once the greens are wilted and tender take the lid off and let them simmer a bit to evaporate some of the moisture while preparing the rest of the meal.

Preheat another pan for the scrambled eggs.

Place bread into the toaster. We enjoy what my family has dubbed “German Bread”, better know as Feldkamp Whole Rye Bread. It is wonderful because it only has 5 basic ingredients; whole kernel rye, water, whole rye flour, salt and yeast.

Make the scrambled eggs; I use extra virgin olive oil to oil the pan but you can use butter. Crack the eggs into a bowl and add a pinch each of curry powder and turmeric powder per egg then a tablespoon of water (or you can use milk if you normally do) per egg beat with a fork and pour into the preheated skillet. As the egg begins to cook stir let cook up again and stir again so the eggs cook slowly and become fluffy. Be patient, don’t turn the heat up or you will have crusty browned eggs.

I shredded some Pecorino Romano Cheese and sprinkled it on top of the beat greens the salty bite of the cheese and mellow flavor of the greens and onions are a great complement to each other.

When the toast is ready butter use as a treat we like maple cream, a whipped maple syrup the consistency of a spread, from Brook View Sugar House in Morris, CT.



Fresh Salad Greens, Market Vegetables and Broiled Shrimp with Mojo Sauce

For this simple and hearty salad I used salad greens, yellow squash, potatoes, beats and shrimp. Feel free to pile the salad high with whatever is seasonal and to your taste.

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Scrub potatoes under running water, place in a pot, cover with water and sprinkle with salt. Bring to a boil, reduce heat to simmer and cook for 20 minutes till tender. Drain, fill pot with cold water and drain several times and allow to cool. Cut the potatoes into bite size pieces and set aside.

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Trim root and greens from beets (but save the greens in a large glass or vase for another meal) and scrub well under running water. Place in a pot, cover with water and sprinkle with salt. Bring to a boil, reduce heat to simmer and cook for 20 minutes till tender. Drain, fill pot with cold water and drain several times and allow to cool.Peel the beats. The easiest way to do this is by simply rubbing the skin layer off of the cooled beats. The skins should just slide off. Dice beats and set aside.

While the potatoes and beats are simmering- Rinse and pat the salad greens dry, cut them into bite size pieces and place them on a platter. Rinse and cut the summer squash into bite size pieces then arrange them on top of the greens. If you like fresh onion, mince and sprinkle on top of the salad.

While the potatoes and beats are cooling- peal and rinse the shrimp, place on a lightly oiled broiler pan then flip them (this is an easy way to coat each one with oil) and sprinkle with salt and pepper. If you are serving the shrimp cold you can broil them immediately but if you want them warm refrigerate until 10 minutes before you are ready to serve the meal. Turn on the broiler and place the shrimp under the broiler until done, about 10 minutes, depending on the size.

Prepare the Mojo Sauce- Mix together 1 cup extra virgin olive oil, 6-10 cloves garlic; crushed, 1/4 cup lemon (and/or lime) juice and 1/2 teaspoon salt. Set aside.

Mound the cut potatoes on top of the already started salad, top with the diced beats and arrange the shrimp on the top of the salad platter. The Mojo Sauce can be drizzled on top or served on the side. We serve it on the side because some of us just like a little drizzle and others really pour it on and finish the plate with a piece of bread to soak up all of the delicious sauce.

Gluten and Dairy Free Chocolate Muffins

I believe my family asks me to buy bananas only so they can become overripe so I will bake…

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Preheat the oven to 350. Line a muffin tin with parchment paper cups and set aside. Place the following ingredients into a medium size mixing bowl: 1 cup almond meal/flour, 1 cup teff flour, 1/3 cup cocoa, 1/2 cup brown sugar, 1/2 cup canola oil, 3 ripe bananas, 2 eggs, 1 teaspoon baking soda. With a mixer blend together until well blended. Spoon/pour into muffin cups and bake for 25 minutes.

My daughter’s taste response was, “mmmmh!” with an eyebrow wiggle.

Opening Day For The Farmers’ Market of Plainville

DSC_0257DSC_0236 - Version 2DSC_0195Tomorrow I will prepare our meal using the delicious seasonal and local produce I purchased today at the farmers’ market. What’s in season? Kale, bok choy, snap peas, pea sprouts, salad greens, spinach, zucchini, yellow squash, broccoli, cherries, raspberries, blueberries, potatoes, onion, fresh garlic, and beats (not in a particular order other than how photographed produce at each stand).