Fresh from our CSA May 23, 2010

We received lots of yummy treats from our CSA this week.  Take a peek:

• Green leaf lettuce
• Beets (Chris’ favs)
• Green onion
• Bok Choy
• Broccoli
• Squash and Zucchini

Quite excited!  By the way, we made a super scrumptious Kale Frittata, strongly influenced by my fabulous sister-in-law, Kate!  Here’s the basic recipe she gave me…

Kale-Goat Cheese Frittata

Ingredients

• 2 cups coarsely torn fresh kale
• 1 medium onion, halved and thinly sliced We used 2 small Vidalia onions and a couple leeks
• 2 tsp. olive oil We had some butter from Maple View Dairy that we opted to use instead to grease the pan
• 6 eggs 5 eggs (not separated)
• 4 egg whites
• 1/4 tsp. salt
• 1/8 tsp. ground black pepper
• 1/4 cup drained oil-packed dried tomatoes, thinly sliced Didn’t have them, so didn’t use them
• 1 oz. goat cheese, crumbled  (So yummy!)

Directions

1. Preheat broiler. In 10-inch ovenproof nonstick skillet, cook and stir kale and onion in oil over medium heat for 10 minutes until onion is tender.

2. Meanwhile, in medium bowl whisk together eggs, egg whites, salt, and pepper. Pour over kale mixture in skillet. Cook over medium-low heat. As egg mixture sets, run a spatula around the edge of the skillet, lifting egg mixture so the uncooked portion flows underneath. Continue cooking and lifting edge until egg mixture is almost set but still glossy and moist.

3. Sprinkle egg mixture with dried tomatoes and goat cheese. Broil 4 to 5 inches from the heat for 1 to 2 minutes or until eggs are set. Cut into wedges to serve. Makes 6 servings.

** Although we altered the recipe slightly, it was delicious!  Frittata dishes are easy, filling, and a great source of protein!

Enjoy!

Challenge Week: Day 3… Potato Leek Soup May 12, 2010

One of the ingredients I am very excited about this week are the LEEKS we received from Double-T Farm (read more here).  I could hardly wait to use these little suckers!  I don’t know why but I am mildly obsessed with trying dishes with leeks.  Up until now, I’ve usually just ordered them in restaurants, but now I am ready to cook them at home.

After a brief Google search, I found about a gazillion (er, well… about 668,000) recipes online for Potato Leek Soup.  Given my adoration for potatoes, I knew this was the dish for me — plus all of the recipes looked pretty easy.  Many Potato Leek Soup recipes also meat, but it was not too hard to find a vegetarian option.  This is the recipe I chose from “Simply Recipes.”  I have had great luck with this website in the past, and best of all this dish really fits the title of “Simply.”

The main ingredients:

Leeks — cut them lengthwise, use the white and pale green (original recipe says 3 large — I think we had about 5 small)

• 2 Tbsp butter
• 2 cups water
• 2 cups vegetable broth
• 2 lbs potatoes, peeled, diced into 1/2 inch pieces
• Marjoram – dash (didn’t have it, so didn’t use it)
• 1/4 cup chopped fresh parsley (I did less… and I’d only do about 1/2 that next time)
• 2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried thyme (didn’t have it)
• Tabasco sauce
• Salt & Pepper

Just saute the leeks in butter (don’t brown them) for about 10 minutes.  Then add potatoes, broth, and water.  Simmer for about 20 minutes.  Puree 1/2 the soup, and mix it back in.  Add the spices and voila!  Delicious, hearty soup with an air of springtime!

Potato Leek Soup