Search Results for: egg

Avocado Bacon Ranch Deviled Eggs

Avocado Bacon Ranch Deviled Eggs

Avocado Bacon Ranch Deviled Eggs

Avocado Bacon Ranch Deviled Eggs

Recipe yields 1 1/2 dozen deviled eggs 9 hard cooked eggs 1 1/2 avocados peeled and pitted 2 tbsp. of ranch dressing  1 tbsp. of sour cream  2-3 scallions chopped The juice of one lime  Pinch of salt 4 slices of cooked extra crispy bacon Peel and slice eggs length wise. Remove yolks and place in… Read More »

Recipe yields 1 1/2 dozen deviled eggs 9 hard cooked eggs 1 1/2 avocados peeled and pitted 2 tbsp. of ranch dressing  1 tbsp. of sour cream  2-3 scallions chopped The juice of one lime  Pinch of salt 4 slices of cooked extra crispy bacon Peel and slice eggs length wise. Remove yolks and place in… Read More »

Steamed Eggs

Steamed Eggs

Steamed Eggs

Steamed Eggs

Eggs Many thanks to Melissa Millward, CSA member who is sharing this information from Chowhound.  I hope many of you will find this method of cooking eggs helpful. Steam, don’t boil those hard cooked eggs I learned this tip from a foodie friend of mine. She heard about steaming eggs rather than boiling them to make… Read More »

Eggs Many thanks to Melissa Millward, CSA member who is sharing this information from Chowhound.  I hope many of you will find this method of cooking eggs helpful. Steam, don’t boil those hard cooked eggs I learned this tip from a foodie friend of mine. She heard about steaming eggs rather than boiling them to make… Read More »

Fried Egg with Sautéed Dandelion Greens and Mushrooms

Fried Egg with Sautéed Dandelion Greens and Mushrooms

Fried Egg with Sautéed Dandelion Greens and Mushrooms

Fried Egg with Sautéed Dandelion Greens and Mushrooms

For Sautéed Dandelion Greens: 1 Large Bunch Dandelion Leaves 3 Tablespoons Olive Oil (separated) 3-4 cloves Garlic Sliced Thin  1 Pound Roughly Chopped Mushrooms 2 Tablespoons Unsalted Butter Kosher Salt Freshly Ground Black Pepper For Eggs on Toast: 2 1 Inch Thick Slices of Challah Bread or your favorite bread 2 Farm Eggs For Sautéed… Read More »

For Sautéed Dandelion Greens: 1 Large Bunch Dandelion Leaves 3 Tablespoons Olive Oil (separated) 3-4 cloves Garlic Sliced Thin  1 Pound Roughly Chopped Mushrooms 2 Tablespoons Unsalted Butter Kosher Salt Freshly Ground Black Pepper For Eggs on Toast: 2 1 Inch Thick Slices of Challah Bread or your favorite bread 2 Farm Eggs For Sautéed… Read More »

Roasted Asparagus with Scrambled Egg

Roasted Asparagus with Scrambled Egg

Roasted Asparagus with Scrambled Egg

Roasted Asparagus with Scrambled Egg

3/4 pound fresh asparagus Good olive oil Kosher salt and freshly ground black pepper 1/8 cup freshly grated Parmesan 6 extra-large eggs 3 tablespoons half-and-half 1 tablespoon unsalted butter, divided 2 to 4 slices 7-grain bread Preheat the oven to 400 degrees F. Break off the tough ends of the asparagus and, if they’re thick,… Read More »

3/4 pound fresh asparagus Good olive oil Kosher salt and freshly ground black pepper 1/8 cup freshly grated Parmesan 6 extra-large eggs 3 tablespoons half-and-half 1 tablespoon unsalted butter, divided 2 to 4 slices 7-grain bread Preheat the oven to 400 degrees F. Break off the tough ends of the asparagus and, if they’re thick,… Read More »

Baked Eggs with Spinach and Mushrooms

Baked Eggs with Spinach and Mushrooms

Baked Eggs with Spinach and Mushrooms

Baked Eggs with Spinach and Mushrooms

pounds (32 ounces) ounces fresh baby spinach or regular spinach leaves 1 small yellow onion, finely chopped 3 small garlic cloves, minced 4 tablespoons unsalted butter 1 pound mushrooms, thinly sliced (I use creminis) 1 cup heavy cream 3/4 teaspoon table salt Freshly ground black pepper 1/4 teaspoon freshly grated nutmeg (optional; I skip this)… Read More »

pounds (32 ounces) ounces fresh baby spinach or regular spinach leaves 1 small yellow onion, finely chopped 3 small garlic cloves, minced 4 tablespoons unsalted butter 1 pound mushrooms, thinly sliced (I use creminis) 1 cup heavy cream 3/4 teaspoon table salt Freshly ground black pepper 1/4 teaspoon freshly grated nutmeg (optional; I skip this)… Read More »

Three Cheese Baked Eggs with Roasted Peppers

Three Cheese Baked Eggs with Roasted Peppers

Three Cheese Baked Eggs with Roasted Peppers

Three Cheese Baked Eggs with Roasted Peppers

3 medium red bell peppers 1/4 cup plus 2 tablespoons all-purpose flour 1 teaspoon salt 3/4 teaspoon baking powder 9 large eggs 3 tablespoons unsalted butter, melted 1 1/2 cups coarsely grated extra-sharp Cheddar (6 oz) 1 cup whole-milk ricotta (8 oz) 1 cup grated Parmigiano-Reggiano (2 oz) 3 scallions, finely chopped (1/2 cup) Garnish:… Read More »

3 medium red bell peppers 1/4 cup plus 2 tablespoons all-purpose flour 1 teaspoon salt 3/4 teaspoon baking powder 9 large eggs 3 tablespoons unsalted butter, melted 1 1/2 cups coarsely grated extra-sharp Cheddar (6 oz) 1 cup whole-milk ricotta (8 oz) 1 cup grated Parmigiano-Reggiano (2 oz) 3 scallions, finely chopped (1/2 cup) Garnish:… Read More »

Italian Sautéed Eggplant

Italian Sautéed Eggplant

Italian Sautéed Eggplant

Italian Sautéed Eggplant

Many thanks to Maureen Contini who brought this recipe to breakfast. 3 tablespoons Vegetable Oil 1 large eggplant, peeled if desired, cut into 1-inch pieces (1 large = 6 cups) 1 can (14.5 oz each) Diced Tomatoes with Basil, Garlic and Oregano, undrained Or diced fresh tomatoes with chopped fresh basil, oregano and garlic 1/4… Read More »

Many thanks to Maureen Contini who brought this recipe to breakfast. 3 tablespoons Vegetable Oil 1 large eggplant, peeled if desired, cut into 1-inch pieces (1 large = 6 cups) 1 can (14.5 oz each) Diced Tomatoes with Basil, Garlic and Oregano, undrained Or diced fresh tomatoes with chopped fresh basil, oregano and garlic 1/4… Read More »

Creamy, Dreamy, Veggie Soup

Creamy, Dreamy, Veggie Soup

Creamy, Dreamy, Veggie Soup

Creamy, Dreamy, Veggie Soup

This recipe is from CSA member Stacie Rose Heat olive oil in a Dutch oven or stock pot. Sauté yellow squash and zucchini with spring onions and fresh herbs chives, rosemary, and oregano.  Season with salt and pepper. When vegetables are soft, allow to cool and transfer the vegetables to a blender and add a… Read More »

This recipe is from CSA member Stacie Rose Heat olive oil in a Dutch oven or stock pot. Sauté yellow squash and zucchini with spring onions and fresh herbs chives, rosemary, and oregano.  Season with salt and pepper. When vegetables are soft, allow to cool and transfer the vegetables to a blender and add a… Read More »

Spaghetti Stuffed Eggplant Rollups {Involtini di Melanzane}

Spaghetti Stuffed Eggplant Rollups {Involtini di Melanzane}

Spaghetti Stuffed Eggplant Rollups {Involtini di Melanzane}

Spaghetti Stuffed Eggplant Rollups {Involtini di Melanzane}

Yield: Serves 6 – 10 Prep Time: 15 mins Cook Time: 1 hr 10 mins Ingredients: Tomato Sauce: 5 Tablespoons Olive Oil 1 Small Onion, Finely Diced 3 Garlic Cloves, Minced 3 Cans (14 Ounces) Finely Chopped Tomatoes (I Prefer Mutti Brand) 1/4 Cup Finely Chopped Fresh Basil Salt & Pepper To Taste 1/2 Teaspoon… Read More »

Yield: Serves 6 – 10 Prep Time: 15 mins Cook Time: 1 hr 10 mins Ingredients: Tomato Sauce: 5 Tablespoons Olive Oil 1 Small Onion, Finely Diced 3 Garlic Cloves, Minced 3 Cans (14 Ounces) Finely Chopped Tomatoes (I Prefer Mutti Brand) 1/4 Cup Finely Chopped Fresh Basil Salt & Pepper To Taste 1/2 Teaspoon… Read More »

Egg, Cheese and Chive Tartlet

Egg, Cheese and Chive Tartlet

Egg, Cheese and Chive Tartlet

Egg, Cheese and Chive Tartlet

Flour, for dusting 1 (17-ounce) package frozen all-butter puff pastry, thawed overnight in the refrigerator 1 cup shredded sharp white cheddar cheese 1/2 cup crème fraîche or sour cream 2 tablespoons coarsely chopped chives 12 thin slices pancetta or bacon (optional) 1 tablespoon olive oil 6 large eggs Kosher salt, to taste Freshly ground black… Read More »

Flour, for dusting 1 (17-ounce) package frozen all-butter puff pastry, thawed overnight in the refrigerator 1 cup shredded sharp white cheddar cheese 1/2 cup crème fraîche or sour cream 2 tablespoons coarsely chopped chives 12 thin slices pancetta or bacon (optional) 1 tablespoon olive oil 6 large eggs Kosher salt, to taste Freshly ground black… Read More »

Eggplant and Sausage Lasagna

Eggplant and Sausage Lasagna

Eggplant and Sausage Lasagna

Eggplant and Sausage Lasagna

Many thanks to CSA member Colleen Prasser who is sharing this recipe! 2 eggplants, sliced lengthwise into ¼” slices * 2 tbsp. salt 2 tbsp. olive oil For the sauce: 1 (28 oz.) can crushed tomatoes 1 (6 oz.) can tomato paste 1 tsp dried oregano 1 tsp dried basil 1 tsp garlic powder 1… Read More »

Many thanks to CSA member Colleen Prasser who is sharing this recipe! 2 eggplants, sliced lengthwise into ¼” slices * 2 tbsp. salt 2 tbsp. olive oil For the sauce: 1 (28 oz.) can crushed tomatoes 1 (6 oz.) can tomato paste 1 tsp dried oregano 1 tsp dried basil 1 tsp garlic powder 1… Read More »

Eggplant Sauté with Shallots, Basil and Oregano

Eggplant Sauté with Shallots, Basil and Oregano

Eggplant Sauté with Shallots, Basil and Oregano

Eggplant Sauté with Shallots, Basil and Oregano

2 teaspoons olive oil 1 teaspoon crushed garlic 1 shallot, diced 4 cups cubed eggplant (1 inch cubes) salt, to taste freshly ground black pepper 1 tablespoon freshly chopped oregano 1 tablespoon chopped fresh basil 2 tablespoons freshly grated Parmesan cheese Heat olive oil in a 10″ skillet over medium heat. Add garlic and shallot… Read More »

2 teaspoons olive oil 1 teaspoon crushed garlic 1 shallot, diced 4 cups cubed eggplant (1 inch cubes) salt, to taste freshly ground black pepper 1 tablespoon freshly chopped oregano 1 tablespoon chopped fresh basil 2 tablespoons freshly grated Parmesan cheese Heat olive oil in a 10″ skillet over medium heat. Add garlic and shallot… Read More »