Tag Archives: eggs

Savory Tart with Zucchini, Swiss Chard & Beet Greens

27 Sunday Jun 2010

Posted by in Dinner, Entree, Lunch, Meal, Recipe, Vegetarian

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Need a recipe to use up a variety of summer greens? This recipe is fabulous for combining summer greens, summer squash, and other summer vegetables. This particular savory tart recipe combines swiss chard, zucchini, garlic curls, onions, and beet greens with gruyere cheese. (*Indicates Potomac Vegetable Farm (PVF) produce. For more information about what we are doing with our PVF CSA share, click here.)

INGREDIENTS

  • 1 tbsp extra virgin olive oil
  • 1 large bunch swiss chard*
  • 1 medium bunch beet greens*
  • 5 garlic curls, chopped*
  • 2 medium zucchini, chopped*
  • 2 medium onions, chopped*
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground pepper
  • 6 oz gruyere cheese, grated
  • 3 large eggs, beaten*
  • 1 sheet of  frozen, ready-to-bake puff pastry, thawed (or prepare your own pastry dough)

DIRECTIONS

  1. Separate stems from the leaves of the swiss chard and beet greens. Chop the stems and set aside. Coarsely chop the leaves, set aside in a different bowl.
  2. Preheat oven to 425 degrees F.
  3. Heat olive oil in a large, cast iron skillet (or other large skillet) over medium-high heat. Saute onions and garlic curls for 5 minutes, or until they begin to brown. Add chopped zucchini and the stems of the swiss chard and beet greens. Saute for another 5 minutes. Add the leaves of the swiss chard and beet greens. Saute for another 2-3 minutes, or until the leaves are just wilted. Season with salt and pepper and set aside.
  4. Combine eggs and grated gruyere cheese in large bowl. Add the vegetables, and stir until well blended.
  5. Roll out thawed puff pastry, and carefully use it to cover the bottom of a 9X13″ baking dish prepared with cooking spray (the puff pastry should be large enough to cover the bottom and sides of the baking dish, with extra hanging over the edges).
  6. Add tart filling (vegetables, cheese and egg mixture). Carefully, fold over the edges of the puff pastry, on top of the filling.
  7. Bake at 425 for 10 minutes. Turn down heat to 350 and bake for an another 15 minutes, or until the tart filling is cooked through.
  8. Remove from the oven and allow to rest for at least 10 minutes before serving (preferably longer).
  9. Serve with a simple summer salad.
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Polskie Nalesniki (Polish Crepes)

09 Sunday May 2010

Posted by in Dinner, Entree, Vegetarian

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This savory and subtly sweet polish crepe (nalesniki) is a wonderful weekend brunch dish. Serve with potato salad, a simple green salad, and deviled eggs for a simple Polish Easter brunch. (*Indicates CSA product.)

INGREDIENTS

Crepe Batter

  • 1 cup organic skim milk
  • 2 organic eggs*
  • 1 cup all-purpose organic flour
  • 2 tbsp organic salted butter, melted

Crepe Filling

  • 2 cups organic, part-skim ricotta cheese
  • 2 organic eggs*
  • 1 1/2 tsp sweet orange marmalade
  • 1/3 cup finely chopped almonds
  • 1/3 cup golden raisins
  • 2 tbsp organic cane sugar
  • 2 tbsp organic butter*
  • sour cream

DIRECTIONS

  1. Combine crepe batter ingredients in a large bowl and beat on medium speed with an electric mixer until ingredients are thoroughly mixed. Set aside in the refrigerator for 1 to 1 1/2 hours.
  2. Meanwhile, combine the ricotta cheese through sugar in a large bowl.
  3. Heat a large, non-stick skillet on medium-heat. Grease pan well with butter. Pour a small amount (about 1/4 cup) of the crepe batter onto the greased pan (note: the pan must be hot), titling the pan to allow batter to spread evenly. Brown lightly on each side (about 15-30 seconds per side; use a spatula to carefully peel away the crepe from the pan and flip – see this video for more information). Remove the crepe to a large plate, and repeat until the batter is used up.
  4. Spread about 1/3-1/2 cup of the filling on each crepe (except for about a 1 inch edge around the crepe), and roll up, completely enclosing the filling.
  5. Melt about 1 tbsp of butter in the skillet, and lightly brown the outside of each rolled up crepe.
  6. Garnish with sour cream and serve.

Sweet Potato Bread with Dried Cranberries & Walnuts

30 Saturday Jan 2010

Posted by in Breakfast, Dessert, Farmers' Market, Recipe, Vegetarian

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This recipe calls for applesauce and canola oil, creating an exceptionally moist bread. Serve with coffee and tea for a morning snack, or as a light dessert for lunch. The sweet potatoes used in this recipe are organic and come from Next Step Produce, and the free-range eggs from Waterview Foods, both purchased from the Dupont Circle Freshfarm Market.

INGREDIENTS

  • 3 1/2 cup unbleached, all-purpose flour, organic
  • 3 cups sugar, organic
  • 2 tsp baking soda
  • 1 1/4 tsp fine sea salt
  • 1 tsp ground cinnamon, organic
  • 1 tsp ground nutmeg, organic
  • 1 tsp ground cloves, organic
  • 1/2 cup organic canola oil (such as Spectrum Naturals)
  • 1/2 cup all-natural, applesauce
  • 2 cups mashed sweet potato (about 3 medium sweet potatoes, peeled and cooked in a pressure cooker until tender and soft, and then mashed with a fork or other tool), organic
  • 4 free-range, organic eggs
  • 1 cup dried cranberries
  • 1 cup pecans, roughly chopped, organic
  • 1-2 tbsp turbinado sugar, organic

DIRECTIONS

  1. Preheat oven at 350 degrees F.
  2. Combine flour through cloves in a large bowl. Stir well and set aside.
  3. In a separate bowl, combine oil through eggs. Whisk until eggs are fully incorporated into the other ingredients.
  4. Mix wet and dry ingredients together (be careful not to over stir). Then fold in dried cranberries and pecans.
  5. Pour mixture into 2 bread pans coated with cooking spray. Bake for 30 minutes, then sprinkle with turbinado sugar. Bake for an additional 30-45 minutes or until toothpick inserted into the middle of each bread pan comes out clean.

Caramelized Onion, Garlic & Potato Frittata with Heirloom Tomatoes

30 Wednesday Sep 2009

Posted by in Dinner, Entree, Farmers' Market, Lunch, Recipe, Vegetarian

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Don’t be intimidated by the title of this recipe. It’s super easy, quick, and delicious! There’s no need to peel the potatoes if you use organic, new potatoes. The skins are really thin and tasty. For a hearty brunch or a light dinner, serve with a simple green salad and a slice of toasted bread with butter.

Adapted from The Gourmet Cookbook

Frittata

INGREDIENTS

  • 3 cups diced organic, new potatoes, with skins (organic, leftover from CSA share)
  • 1 medium yellow onion, or 2-3 small yellow onions (organic, leftover from CSA share)
  • 2 heirloom tomatoes (Dupont Circle farmers’ market)
  • 4 garlic cloves (Dupont Cirlce farmers’ markt – Next Step Produce)
  • 6 large eggs + 2 egg whites (Harris Teeter, organic, all-natural)
  • 1 cup freshly grated parmesean cheese (it is very important that you freshly grate your parmesean for the overall taste of this dish)
  • 1/3 cup fresh herbs (basil, parsley, chives, etc.) [or 1/2 tsp dried oregano and 1/2 tsp dried thyme]
  • EVOO
  • Salt
  • Pepper

DIRECTIONS

  • Whisk eggs, whites, 3/4 of parmesan cheese, herbs, 1/2 tsp salt, 1/4 tsp pepper in a large bowl. Set aside.
  • Saute minced garlic and finely diced onions in 1 tbsp EVOO in a 10-inch, non-stick OVENPROOF heavy skillet (such as Cuisinart Green Gourmet) over medium-high heat, stirring until golden. Transfer to a small bowl.
  • Add potatoes and 1 tbsp EVOO to skillet, cook on medium-high, stirring occasionally, until just tender (about 6 minutes). Transfer to a bowl.
  • Add 1 tbsp EVOO and tomatoes to skillet and cook, stirring until tomatoes begin to brown (you may need to strain the juice from the flesh of the tomato). Transfer to a bowl.
  • Preheat oven broiler. Wipe pan clean with a paper towel. Add 1 tsp EVOO, then potatoes, garlic, onions, and tomatoes to the skillet, stir. Sprinkle with 1/4 tsp each salt and pepper. Pour eggs over vegetables and cook on medium heat, lifting up cooked egg around edges to let uncooked egg flow underneath, for 3 minutes. Reduce heat to medium-low, cover (with lid or aluminum foil), and cook for 5 minutes.
  • Remove lid (center will still be moist) and broil frittata 5 to 7 inches from heat until set, about 3 minutes (take out as soon as the top begins to brown). Sprinkle top evenly with remaining 1/4 cup cheese and broil 1 more minute.
  • Using a high-heat spatula to help loosen the edges, slide frittata onto a large plate or platter, and cut into wedges.