Tag Archives: spinach

Potato and Spinach Frittata

frittata

frittata 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: Instructions
  1. Bring a small soup pot full of water to a boil.

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Spinach, Blue Cheese and Asian Pear Salad with Toasted Pecans

Spinach, Blue Cheese and Pear Salad with Toasted Pecans

Spinach, Blue Cheese and Pear Salad with Toasted Pecans Spinach, Blue Cheese and Pear Salad with Toasted Pecans Print Serves: 6 - 8 Tender spinach is a wonderful partner with the salty cheese and sweetness of the season’s pears. Add toasted pecans for crunch. Ingredients

  • 1 pound spinach
  • ¼ pound Bayley Hazen Blue cheese
  • 1 ripe asian pear
  • 4 ounces pecans
  • vinaigrette dressing
Farmers To You Ingredients: Fresh and Other Pantry Ingredients: Instructions
  1. Wash and dry spinach.

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In Celebration of Eggs

Calais Quiche

In Celebration of Eggs

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. 

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Spring Salad with Feta and Apricots

Spring Salad with Feta and Apricots

Spring Salad with Feta and Apricots Spring Salad with Feta and Apricots Print Serves: 6 A satisfying spring salad combining the sweetness of apricots with the tang of fresh mustard greens and the saltiness of feta. To make it a filling, one-dish meal, add hard boiled eggs or cooked meat or tofu and serve with a loaf of delicious, fresh bread. This could not be more simple! Ingredients

  • Organic green leaf/red leaf lettuce
  • Organic spinach
  • Red giant organic mustard
  • Goat feta
  • Dried apricots
  • Vinaigrette
Farmers to You Ingredients: Other Fresh or Pantry Ingredients:
  • olive oil
  • seasoned rice vinegar
  • Dijon mustard
  • garlic
  • black pepper
Instructions
  1. No need to measure your ingredients: just determine how much you think your family will eat at one sitting and let that be your guide.

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Spring Greens with Ramps, Potatoes, and Bacon

Wilted greens with ramps, potatoes, and bacon

Wilted greens, ramps, potatoes and bagon

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. 

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