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.
8 oz baby portobello mushrooms; cut to 1/4 inch slices
1/2 onion; minced
1 stalk celery; chopped
1/4 cup tomato sauce
1/4 teaspoon sea salt
pinch fresh ground black pepper
1/4 teaspoon ground turmeric
1/4 teaspoon oregano
2 Tablespoons extra virgin olive oil
4 slices provolone cheese
Served over greens (pictured) or on toast.
Preheat a large heavy bottomed skillet that has a lid over medium heat. Add the sliced mushrooms, cover with lid and allow to “sweat” (the mushrooms will leak out moisture). Check the progress of the mushrooms every 5 minutes. When they are swimming in their own moisture add the onion and celery, cover and cook for 5 minutes. Remove the lid, add the tomato sauce, salt, pepper, turmeric, oregano and thyme, stir and allow to simmer without the lid until half the moisture has evaporated. – if you are having this dish over toast put the bread into the toaster at this time- Drizzle with olive oil, crack four eggs on top of the vegetables, cover with lid and cook to desired doneness about 3 minutes (I like the whites cooked but the yolk still runny. If you do not want runny yolk you can also “pop” the yolk with the edge of a cracked eggshell).
Put a slice of cheese over salad greens or on top of a piece of toast and scoop out an egg with the mushroom and place directly over the cheese.
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.