Potato and Spinach Frittata Print Serves: 8 Great for breakfast, lunch or dinner, this hearty meal is extremely versatile. Toss in leftover meat and tomatoes for an entirely different and equally flavorful version. Ingredients
- 1 pound gold potatoes
- 1 large shallot and/or small onion
- 1 large handful of spinach or other greens, ripped into pieces
- 5 eggs
- ¼ - ½ cup grated cheese of choice (cheddar or Alpha Tolman)
- salt and pepper, to taste
Farmers To You Ingredients:
- Bring a small soup pot full of water to a boil.
Ricotta and Chard Galette Print Serves: 12 A rich and delicious freeform crust topped with chard, shallots, cheese and whatever else your heart desires! Adapted from a recipe by Alexandra Stafford. Ingredients
- 2 tablespoons olive oil
- 2 large shallots, thinly sliced
- salt, to taste
- crushed red pepper flakes, to taste
- 2 bunches Swiss chard, stems removed
- 1⅓ cups fresh ricotta
- 1 cup grated Coomersdale (or substitute Gruyère or other hard cheese)
- 1 egg yolk
- 1 teaspoon milk or cream
- chutney (optional)
- cornmeal galette dough (see recipe)
Farmers to You Ingredients:
Other Fresh and Pantry Ingredients:
- Wash chard and remove ribs.
Picture an old bathtub filled with hard boiled eggs. My assignment at my sister’s wedding some 30 years ago was to make 10 dozen deviled eggs as well as an enormous batch of pâté. The very fresh eggs came from several of her neighbors’ chickens. If you’ve ever hard boiled and peeled a freshly laid egg, you know that the shell has the troublesome habit of holding on to a some of the white just below it. Multiply by 120 and you can get an idea of how I was feeling that afternoon.
Despite my PTDED (post traumatic deviled egg disorder) I’ve re-kindled my love affair with the egg.
Posted in Recipes Also tagged apples, bacon, baked, chard, cheese, cream, dinner, eggs, meal baskets, milk, onion, spinach, spring
My grandfather, who was born in May of 1891, would be 123 if he was alive today. Growing up in rural New England, spring meant gathering dandelion greens, sorrel, ramps, fiddleheads and marsh marigolds (cowslips) for the meals that his mother prepared. They typically ate pie for breakfast, which as a child I thought was just about the coolest thing I’d ever heard of (Cheerios just didn’t hold a candle to that). Lunches and dinners consisted mostly of vegetables with meat “as a flavoring.”
By the time my grandfather was in his mid 80s he complained regularly that food just didn’t taste as good as it used to.
Roast chicken is the ultimate. Poached chicken is equally as delightful for several reasons. I love the delicate texture of the meat. You are left with a large pot of good chicken stock which can serve as a base for a soup or a stew. Poaching a chicken is great year round and any seasonal veg may be added right to the pot with the chicken as it nears the end of cooking time. And because the chicken is shredded, you have the luxury of leftover chicken for an additional meal or two depending on how many you are cooking for.
Posted in Recipes, Shannon's Kitchen Also tagged budget, chicken, dinner, fall, leftovers, roasted, slow, soup, tips, winter