Frittatas are one of the easiest and most diverse dishes to make. Not only can you eat them for breakfast, lunch or dinner, you can throw just about any vegetables, cheeses, meats or even leftovers you have on hand to make an excellent flavor combination.
With this recipe I combined Purple and Yukon Gold potatoes from Blue House Farm, zucchini from Yerena Farms, fresh thyme from Happy Boy Farms, eggs from Great Valley Poultry, and olive oil from Terra Savia to create a savory and hearty weekend breakfast. Purple Potatoes look like precious gems, and when sliced add vibrant color to this dish. I was able to save the extra frittata in the fridge to make delicious cold egg sandwiches the next day.
To make this recipe you will need:
1 tsp. Olive oil
8 large eggs
Dash of heavy cream
1 small zucchini
2 small potatoes
1/2 tbls. Fresh thyme (Stems removed and chopped)
Big pinches of salt and pepper Read more
To celebrate the beginning of summer and the start of the most delicious season, we made Agua Fresca. When the summer heat comes this transformable beverage is fantastic to sip on a warm afternoon or as a fresh accompaniment with a weekend breakfast. Easy to make and simply delicious, you can use just about any fruit you have on hand to make Agua Fresca and you can make it as sweet as you like by controlling the amount of sugar that you add.
For this batch, we used juicy pink Watermelon from Tomatero Farm, bright Lemon Cucumbers from Happy Boy Farms, and crisp clean Mint from Blue House Farm. The Watermelon was ripe enough that we didn’t add very much sugar to assure that our beverage was refreshing and thirst-quenching and less dessert-like.
To make this recipe you will need:
1 medium-sized watermelon
3 lemon cucumbers
1/4 c. sugar (Adjust this to your preference level) or agave nectar
1/4 c. water
1 bunch of mint
1 tray of ice cubes (about 12 cubes) Read more
Most people compost things like beet greens and chard stems, but lots of unloved vegetable parts can actually be quite culinarily useful, not to mention tasty! These gorgeous beets are from Blue House Farm, and this simple recipe for roasted beets with wilted greens will show you how to utilize just about all of your beets.
What you’ll need:
1 bunch beets with greens attached
1 shallot, chopped
1/4 cup olive oil from Terra Savia (divided)
2 cloves garlic, minced
1 Tablespoon red wine vinegar or the juice of 1 lemon
Salt & peepper to taste
Capricious cheese from Achadinha Cheese Company (or other hard cheese) Read more
I developed this Miso-Tahini dressing a couple of months ago and it’s the gift that keeps on giving. It’s so simple, everyone is nuts about it, and it goes well with everything! I have dressed green salads with it, poured it on cooked legumes with rice….the applications are ENDLESS! I make it in a small mason jar, keep it in the fridge, and break into it all the time. Here, I’m making it for a dino kale salad with watermelon radishes! If you haven’t had watermelon radishes before, they can be mild or spicy, depending on the time of year. Not only are they tasty, these radishes add stunning color to any dish!
- 1 bunch dino kale, chiffonaded from Tomatero Farm
- 3-4 watermelon radishes, thinly sliced
- 2 tbs tahini
- 1 tbs miso
- 1 tbs sesame oil
- 1 tsp rice vinegar
- 1 big clove garlic, minced from Nyia Yi Farms
- ¼ of a lemon
- Pepper to taste Read more
Hard-boiled eggs are a wonderful, pre-packaged, protein-packed snack! They also serve as great breakfast accompaniments to granola or cereal that alone just won’t keep you going until lunchtime. But after several recent unsuccessful batches of hard-boiled eggs resulting me destroying most of the egg trying to peel them (Did I use too much water? Boil them too long? Not soak them in the ice bath long enough?), I had just about given up.
Trust us–once you steam your eggs you will never go back! And now that MCM vendor Great Valley Poultry offers organic, cage-free, farm-fresh eggs for jut $4.50 a dozen every Thursday, you’d be silly to pass up the chance to try this simple trick!