Happy first day of summer. I’ve issued myself a challenge: one blog entry per week showcasing the produce from our weekly CSA box. We’re two boxes in and I’ve yet to write a post about the awesomely fresh, local, organic veggies I’ve been cooking, eating and loving lately , so looks like this one’s gonna be a two-fer folks. These recipes will be more loose and versatile than others I’ve posted; they’re meant to inspire you to grab whatever’s fresh at the market and make from it something simple and delicious, that showcases the flavors of the season. Please interpret these with your own creative twist, and leave a comment about what you came up with, I’d love to hear from you. Let’s share some local love!
From some of the shining stars of our first box, which we conveniently pick up at the nearby Tosa farmer’s market every Saturday morning, I whipped up a tasty midday omelette filled with leeks, sage, baby arugula (not from the CSA ) and goat cheese.
I’m no omelette pro, but the key to keeping it together seems to be touching the eggs as little as possible while they’re cooking. I’m sure they are plenty of excellent omelette-making tutorials on YouTube so I won’t go into great depth with the instructions.
Sage, Arugula and Leek Omelette for Two
1 tablespoon butter or olive oil (divided)
5 free range eggs (bonus if you can get them at the market)
salt to taste
1 tablespoon half and half (or whole milk, heavy cream, or coconut milk)
two handfuls baby arugula
about 8 sage leaves, chopped
1 small (spring) leek, sliced into half moons, rinsed
¼ cup fresh goat cheese, crumbled
fresh cracked black pepper to taste
Heat ½ tablespoon of the butter or oil in a large skillet over medium heat. When butter is melted or oil runs loosely in the pan, add the leeks and stir until slightly softened. Next, add the arugula and sage, cooking until wilted. Turn off heat and remove mixture to a separate plate; cover with a bowl to keep warm. Wipe the skillet clean with a paper towel.
Whisk together the eggs, cream, and salt in a bowl. Add another ½ tablespoon of fat to the skillet.
When butter is melted or oil runs loosely in the pan, pour the eggs into it and swirl to cover the surface of the skillet. Let the eggs sit for a quick minute, until the bottom of the omelette is just firm. Then, using a rubber spatula or wooden spoon, gently peel back the cooked eggs and tilt the pan so the runny eggs run into the open space in the skillet. Continue this process maybe one or two more times until the eggs are mostly cooked but still soft.
Add the arugula mixture to the center of the omelette in a loose line, then sprinkle the filling with about half of the goat cheese. Carefully fold the omelette edges over the filling. Cover the skillet and cook for one more minute if you are concerned there may be some runny egg lurking.
Remove omelette from the skillet and serve topped with remaining goat cheese crumbles, pepper, and a sage garnish if you’re feelin’ fancy. Cut in two and enjoy with a loved one or save half for tomorrow’s lunch (cold omelette = delish).
Week two’s box brought us strawberries, kale, leeks, radishes, asparagus, and more! Today, I whipped up a simple cooked salad of sautéed kale and asparagus, sun-dried tomatoes, pine nuts and parmesan which we enjoyed alongside a rotisserie chicken and some good crusty bread (wine too).
Roasted Kale and Asparagus Salad with Nutmeg
1 Tbsp olive oil
1 lb. asparagus, trimmed of woody ends
1 bunch red Russian (or any other variety) kale, stems removed, leaves chopped
1 tsp. freshly grated nutmeg
¼ cup sun-dried tomatoes, chopped
¼ cup freshly grated parmesan or other hard cheese
¼ cup pine nuts
salt, pepper to taste
Heat half of the oil in a large skillet, medium heat. Add the asparagus and sauté until bright green and still very crisp, about 4 minutes. Season with nutmeg, salt and pepper. Remove from pan and set aside.
Heat the remaining oil in the same skillet. Add the chopped kale leaves and sauté until bright green and tender. Add the sun dried tomatoes, cooking minute or two longer. Remove skillet from heat and stir in parmesan and pine nuts. Salt and pepper to taste, add addition olive oil as desired.
In a large bowl or on a serving platter, first make a layer of the sautéed kale, then top with the asparagus, finishing with more parmesan and pine nuts for garnish.
Serve warm, cold, or at room temperature.