July 25, 2011

Cooking Food Fresh From Market

My thanks to all who participated in the cooking demo at Montpelier Farmers Market. 

Come back for more recipes and samples: 
August 6th @10am - Zucchini
August 13th @10am - Tomatoes

Please try the recipes below. Summer is a time to experience ease and freedom. In this spirit, remember to improvise and substitute other vegetables and spices as you feel inspired. You can use the guideline that whatever is in season right now probably tastes good together! 

Frittata with a potato crust

Bring a pot of water to a boil. Add salt.
Chop 2 large red or russet potatoes into cubes.
Throw them into boiling water and cook until they are soft enough to poke through with a fork.
Drain and rinse potatoes. 
Place them in a bowl and mash them with:
            ¼ cup olive oil
            Two generous handfuls of these fresh herbs, minced: lavender, rosemary, and thyme

Chop 1 bunch scallions into rounds.
Heat olive oil in a skillet and add onions.
Turn down the heat to medium low. Add salt, cover and simmer for 5 minutes.
Add salt and black pepper.
Add a bunch of dark leafy greens (chard, collards, or kale) and simmer for 10 more minutes.

Preheat oven to 375 degrees.
Grease a pie plate with olive oil and press potato mixture into bottom of pie plate to make a crust.
Place cooked scallions and greens on top of potatoes.

In a bowl, beat 6 eggs, salt, pepper, and a splash each of water and lemon juice.
Add a generous handful of fresh minced flat-leaf parsley.
Pour egg mixture over the top of the greens and bake for 40 minutes.
Serve with sautéed zucchini or summer squash.

Healing Properties*:
Eggs: each one contains 6 grams of protein, 9 essential amino acids, and only 1.5 grams of saturated fat; rich in lutein, which helps prevent macular degeneration and cataracts; improve human lipid profile, thereby balancing cholesterol; contain naturally occurring vitamin D

Eggs poached in beet greens

Take a bunch of beet greens, rinse them, and place them in a deep skillet with an inch of water at the bottom.
Bring to a boil, covered, and reduce to simmer.
Add salt and black pepper.
Crack four eggs on top of the beet greens. Place lid on skillet and angle it to leave enough of an opening for steam to escape.
Beets: eat greens & roots!
Slowly poach the eggs on low heat for 5-6 minutes for soft yolks (8-9 minutes for hard yolks).

Meanwhile, chop a handful of each of these fresh herbs if you have them: mint, basil, parsley, cilantro.
Add fresh herbs on top of poaching eggs and steam briefly.

Remove each egg from the skillet with a slotted spatula and place on plates.
Serve with toast or grains and a drizzle of olive oil and lemon juice.

Healing Properties*:
Beet greens and swiss chard: balance blood sugar, help pancreatic cells to regenerate; contain phytonutrient anti-oxidants that reduce inflammation; high in calcium and Vit K to support bone health
Basil: eases stomach cramps and reduces flatulence; cools sensations of summer heat

Scrambled egg salad with summer squash and new carrots

Wash, rinse, and chop 2 large summer squash and 6-7 new carrots into ½ inch crescents.
Heat olive oil in a skillet. Add vegetables, salt, and pepper.
Sauté on medium heat for 3 minutes or until squash begins to soften.
Meanwhile, crack 6 eggs into a mixing bowl. Add:
Flowering Summer Squash Plant
            Salt and pepper
            A few sprigs each of chopped fresh sage, rosemary, lavender, lemon balm
            2 Tablespoons apple cider vinegar
            4 Tablespoons olive oil
Whisk together and pour into skillet with carrots and squash. Sauté for 3-4 minutes, stirring with a spatula, until eggs have hardened.
Serve with freshly baked corn bread or over pasta.

Healing Properties*:
Apple cider vinegar: contains enzymes that stimulate gastric secretions and improve digestion by balancing either an under-acidic or an overly acidic stomach condition
Carrots: rich in anti-oxidants to support heart health and vision; strengthen digestion and nutrient absorption in large intestine
Lemon Balm: anti-viral, soothes indigestion related to nervous tension, aromatic, anti-spasmodic and soothing to nervous system

Hard-Boiled Egg Sauce

Place a dozen eggs in a stock pot. Cover with water, bring to a boil, and boil for 5 minutes.
Remove from heat, drain hot water, and rinse with cold water until they are cool enough to handle.
Peel eggs and place in a blender.
Add to blender:
            ¼ cup olive oil
            2 teaspoons salt
            ½ Tablespoon lemon juice
            1 teaspoon powdered cumin
             ½ teaspoon paprika
            ½ teaspoon dried oregano OR 1 generous handful freshly chopped oregano
            1 Tablespoon dried parsley OR 1 generous handful freshly chopped parsley
            A handful of freshly chopped scallions or chives (if you have them)
Blend at highest speed for 2 minutes.
Serve with grains or as garnish for simple soups.

Healing Properties*:
Parsley: contains volatile oils and flavonoids that may inhibit lung tumor development, help protect the skin, and aid in the digestion of fats.

*'Healing Properties' source information:
Mateljan, George. Foundation Archives. www.whfoods.org
Onstad, Dianne. Whole Foods Companion. Chelsea Green, 2004.
Plants for a Future. www.pfaf.org

1 comment:

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