Tag Archives: locally grown

Romaine Lettuce Wraps with Turmeric Eggs

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.


Broiled Marinara Shrimp, Creamy Kale and Carrot Salad and Corn on the Cob



A meal in honor of the latest trip to the local farmers’ market. All organic and locally grown.

Broiled Marinara Shrimp
2 lbs raw extra large shrimp; pealed and deveined
1/2 cup marinara sauce *
sea salt and fresh ground black pepper to taste

Toss shrimp with marinara sauce. Set aside in the refrigerator. When putting on the pot of water for the corn, preheat oven to 375. When the corn goes into the pot to cook, turn the oven off and turn the broiler on. Place the shrimp under the broiler for 10 minutes. (Check the shrimp after 6 minutes so they do not overcook; they should just begin to brown and crisp). Sprinkle with salt and pepper.

Creamy Kale and Carrot Salad
1 bunch kale; washed, patted dry and stems removed
2 carrots; shredded
1 clove garlic; crushed
1/4 teaspoon sea salt
dash fresh ground black pepper
1/2 teaspoon basil
1/2 teaspoon oregano
1/4 cup mayonnaise
1/4 cup plain yogurt (or you can use sour cream)

Tear the kale into slightly larger than bite size pieces, place in a bowl and massage (this breaks up the cellulose and makes the kale sweeter) by scrunching in your hands. Add the shredded carrot. In a small bowl combine the remaining ingredients and mix well. Add the creamy herb sauce to the kale and carrots and toss until well coated. Store in refrigerator until ready to serve.

Boiled Corn on the Cob
Put a large pot of water (filled to 1/3) on to boil. In the meantime shuck (remove husk, silk and break off the stem end and cut away any damaged corn) the corn. When the water is boiling (remember to put the shrimp under the broiler at this time) put the corn into the water, sprinkle with 1/4-1/2 teaspoon salt, cover and boil for 5 minutes. Remove corn immediately.

*(I had some left over from a quick meal last night)
1 28 oz box (Pomi brand) crushed tomatoes
2 Tablespoons olive oil
1-4 cloves garlic; crushed
1 Tablespoon basil
1/2 Tablespoon oregano
1 teaspoon sea salt
1/2 teaspoon fresh ground black pepper

Combine ingredients.

Sliced Heirloom Tomatoes