We pretty much eat frittata every week. I usually make a frittata on Sunday or Monday for us to have for breakfast for the week. I cut it into slices and store the slices in the fridge and heat them up in the microwave in the morning. Frittata is essentially a crustless quiche. They are great to make because you can literally put in any veggies or meat that you have available. Veggies that are good in use include any type of greens (kale, mustard, chard), potatoes (sweet or irish), cauliflower, broccoli, mushrooms and/or onions. We usually make our frittata with local breakfast sausage or with no meat at all. Duck eggs are higher in protein that makes set firm which is great for frittatas and quiches.
1 dozen duck eggs
1 teaspoon black pepper
1 tablespoon seasoned salt
2 tablespoon butter or olive oil
2-3 cups of mixed veggies (choose your favorites or what is in season)
1/3 cup cheese (cheddar, goat or parmesan are great)
1 pound of local breakfast sausage
Preheat oven to 350 degrees. Crack the eggs in a large mixing bowl. Whisk eggs with the black pepper and seasoned salt. Set aside.
Heat a large skillet on medium. Add butter and mixed veggies. Sauté to desired tenderness. If adding sausage, cook in a separate pan until done and set aside. Add sautéed veggies, cooked meat and cheese to whisked eggs.
Heat a large, deep skillet on medium heat (I use my big cast iron pan). Spray the pan liberally with cooking oil spray. Add egg mixture to the skillet. Cook on the stove top until the bottom is firmed, about 5 minutes. Place pan into the oven and cook until firm, about 15 minutes.
Hands down this is one of the best homemade dressing you'll ever make. This amazing dressing came into my life at the Farm to Fork Picnic where a chef and a farmer are paired together to make a dish using the farmer's food and the chef's talents. Our first year we were paired with a chef name Brent Hopkins and he made this lovely dressing and paired it with shaved summer squash, farro, feta cheese and microgreens. So damn delicious. I'm not positive that I've been able to recreate the dressing exactly but it's pretty close. This dressing is great to have around all summer for quick salads or a yummy dip for bread. I make at least two batches at a time so I have enough for the entire week.
1/2 cup packed whole basil leaves
1/4 cup honey (add less if you want it less sweet)
1/3 cup olive oil
1/4 cup white wine vinegar
Juice and zest of 1/2 lemon
1 clove garlic or 1/2 piece of green garlic (add more if you really like garlic)
1/4 teaspoon salt
Put all the ingredients together in a food processor and blend the crap out of it! Store in the fridge in a mason jar for up to a week.
Duck eggs make some of the best deviled eggs you've ever tried. The yolk is larger than a chicken egg and very creamy so deviled duck eggs are very savory and rich. Perfect for a get together or event. I'll also make a batch of deviled duck eggs to have for lunch or snack throughout the week. I like traditional duck eggs, but these curried duck eggs are something special (especially topped with microgreens or pea shoots).
12 duck eggs
1/2 cup mayonnaise
2 teaspoons Dijon mustard
2 teaspoons white wine vinegar
1/2 teaspoon curry powder
1/2 teaspoon cayenne pepper
1/8 teaspoon smoked paprika
Pea shoots or microgreens (optional)
Place cold eggs in the bottom of a medium saucepan and cover with cold water. Bring the water to a boil and remove the pan from the heat. Cover the pan and let sit for 12 minutes.
Drain the eggs and peel. Cut the eggs in half and remove the yolks and place into a small mixing bowl. Using a fork, mashed the yolks until smooth. Add mayonnaise, dijon mustard, white wine vinegar, curry power, cayenne pepper, smoked paprika and salt. Top with pea shoots or microgreens.
Recipe inspired by: http://www.cookingchanneltv.com/recipes/kelsey-nixon/curried-deviled-eggs
Not sure if you noticed by KALE IS IN SEASON! This in my favorite recipe to recommend to people who say they just don't like kale, it makes them gag, why do I have to eat kale, etc etc. I have a good friend who really hated kale with all of his heart but LOVES this recipe. It's super easy and is great as a side dish at dinner or as meal with bacon or grilled chicken and croutons added on top.
1 bunch raw kale, washed, de-stemmed and dried
2 Tablespoons tahini
2 Tablespoons apple cider vinegar
2 Tablespoons lemon juice
2 Tablespoons soy sauce
4 Tablespoons Parmesan
2 teaspoons minced garlic (1 – 2 cloves of garlic)
1. Break or cut kale into bite size pieces and place in a large bowl.
2. Puree all ingredients except kale and sesame seeds in a blender or food processor to blend the dressing.
3. Pour dressing over kale and massage into the kale with your hands until all pieces of kale are coated.
4. Let the salad sit in the fridge for an hour or so to marinate. You can skip this step if you need to eat right away, but allowing some time to marinate will wilt the kale a bit and make it a little more palatable
Each week we'll post a recipe using an ingredient that you can buy from us at the farmers market on Saturday. Some recipes are original creations and some are modified from our favorite websites and cookbooks. Most of the meat we use is from our farmers friends. We encourage you to source your ingredients from local producers, especially those selling at the farmers market. For more recipe ideas, check out our Recipe Archives or join our Recipe Swap Facebook group.