With the farmers market in full swing I develop new recipes using what is in season (or what on hand in the refrigerator and the garden).
1/2 onion; chopped
2 Tablespoons canola oil
1/3 teaspoon sea salt
1/8 teaspoon turmeric
1/8 teaspoon fresh ground black pepper
3 eggs; beaten
4-6 romaine lettuce leaves (depending on the size)
4-6 slices of Jarlsberg (or your choice) cheese
optional slice of “German Bread” toasted and buttered
Preheat a medium sized pan over medium-low heat. Add oil, onion and sprinkle with the salt. Cover and allow to simmer for 2 minutes. Meanwhile, rinse and pat dry the lettuce leaves. Add the turmeric and black pepper, stir, cover and simmer an additional 2 minutes. Meanwhile, place a slice of cheese on the center of each leaf. Add the beaten eggs to the spiced onions and stir occasionally while cooking as you would for scrambled eggs (stir the eggs as they begin to solidify; continue to stir occasionally so the eggs cook/solidify; once there is no more raw egg they are done). Spoon the egg mixture on top of the cheese lined lettuce leaves, fold the leaf around the filling, lift, bite and enjoy.
Salad Ingredients I used what I had on hand – feel free to use your favorite veggies, or what you have on hand
1 head romain lettuce; thinly sliced
1 large carrot; shredded
1 red beet; shredded
stalk of 1 head of broccoli; shredded
Arrange each vegetable in a separate pile on a platter or in separate bowls or stack the separate vegetables on top of the lettuce on individual plates. *if making ahead, mix the shredded carrot with 1 teaspoon of fresh pressed lemon juice and 2 teaspoons of extra virgin olive oil to prevent browning.
1/4 cup mayonnaise (homemade)
1 cup kefir
1 clove garlic; crushed
1 teaspoon fresh pressed lemon juice
1 teaspoon extra virgin olive oil
1/2 teaspoon sea salt
pinch fresh ground black pepper
1/2 teaspoon dry oregano
1/2 teaspoon dry basil
1/2 teaspoon dry dill weed
1/8 teaspoon dry thyme
Combine all ingredients till well blended and pour into a bowl to serve over the salad or spoon over each individual plate to serve.
Hard boil the eggs – place eggs in a medium sized pot, cover with water, bring to a boil with lid on, reduce heat to simmer for 8 minutes – drain water, pour cold water over eggs to cool for 10 minutes, drain and repeat a few times then drain and peel eggs (gently tap eggs to crack shells and pick away then rinse any residual shell pieces).
Cut eggs in half, remove egg yolk with a teaspoon and place in a small bowl. Add remaining ingredients and mash together with a fork till well combined to make the filling.
Fill eggs. I use a teaspoon to scoop and butter knife to push the filling into the egg yolk hollow. Place on a plate, garnish with a sprinkle of paprika and serve immediately or cover and refrigerate.
Growing your own salad greens is easy and rewarding- as long as you keep the rabbits and deer out of the garden and stay on to of the weeding. Lettuce likes it cool so this year’s slow start to summer has been perfect. But the Connecticut July heat arrived and has not given the salad greens in the garden a break for a week. Even with waterings there was much wilting and sadness. I picked a basin full of what looked very sad lettuce and revived it by placing the leaves in a cold water bath. Wether refreshing greens from the garden or from the market this is my technique: submerge the greens in cold water, gently dunk them a few times, let them sit for 10 minutes in the water, dunk, lift out of the water into a colander, rinse out the basin/bowl, repeat 3 times (or until the bottom of the basin/bowl has no soil and the surface has no insects if you are organic) and place the lettuce in a colander to drip dry. If you have a salad spinner use that, I simply shake the colander and place on a plate to drip out.