Asparagus Frittata

From Jessica Prentice, chef demonstration, “I make frittatas all the time, using whatever produce I find in season at the Farmers’ Market.”

1 sm. bunch asparagus (about 3/4 lb.)
1 lg. leek (or about 1/2 cup scallions)
2 TBS. butter
1 TBS. water
4 farm fresh eggs
1/3 cup cream (or whole milk)
1/4 cup grated cheese (e.g. jack, crumbled feta, chevre)
1/4-1/2 tsp. sea salt, freshly ground pepper, ground nutmeg to taste

Preheat oven to 300 degrees. Break off tough ends of asparagus. Cut into 1” pieces on the diagonal. Slice the white sections of the leeks. Put in a bowl of cold water and mix to rinse the soil out. If using scallions, use both white and green parts. Melt butter in an oven-safe skillet (cast iron or stainless steel). When it’s hot, lift the leeks out of the water, shaking off excess water. Put in the pan and sauté over medium heat until just soft. Add the asparagus pieces to the pan with 1 TBS. water. Cover the pan and allow asparagus to steam 1-3 minutes, until just tender.

Meanwhile, mix together the eggs, cream and seasoning. Pour the egg mixture over the asparagus and leeks. Then add the cheese, pressing gently into the eggs. Let cook on the stovetop over low heat a few minutes and the transfer to the oven to bake until the eggs are set (about 5 minutes). If no oven is available, put a tight-fitting lid on the pan and allow to cook over ow heat for 7-10 minutes or until cooked through.

Remove from heat, allow to cool a minute or two and slice it for serving. Serve with salad, a hearty bread and a few cooked new potatoes.

Honey Mustard Salad Dressing

1/3 cup wine vinegar
1 cup salad dressing
1-2 TBS. Dijon mustard
1-2 TBS. honey
1/2 tsp. salt

Whisk briefly in blender and refrigerate. Drizzle over fresh greens.
Variation: Add 1 TBS. chopped green onion, tarragon, and/or 1 tsp. poppy seeds.

Sweet Basil Vinaigrette

4 cups basil leaves
3/4 cup apple cider vinegar
3 TBS. honey pinch of salt
2 cups olive oil

Mix all of the ingredients in a blender or food processor using only one cup of olive oil. When thoroughly mixed, pour in the remainder of the oil and use the pulsar to barely mix it in, or shake it in a jar (over processing olive oil will thicken it like mayonnaise). Serve at room temperature.

Marinated Spring Vegetables

Spring vegetables(see options below)
Seasoned rice vinegar

Choose from a variety of spring vegetables such as beets, carrots, cauliflower, asparagus, or broccoli. Wash, peel if needed, and cut vegetables into bite size, attractive pieces. Steam until tender, but still slightly crisp. As each vegetable may differ in cooking time, it may be necessary to steam them separately. Cool. Place the cooked vegetables in a covered container. Pour enough rice vinegar to cover the vegetables. Marinate at least three hours. Arrange vegetables over fresh salad greens and serve with favorite salad dressing.

Strawberry Salsa

2 cups fresh strawberries
1 yellow or orange bell pepper
2 lemon cucumbers
1 green onion
3-4 TBS. seasoned rice vinegar
1 TBS. soy sauce
1 tsp. ginger, freshly grated
1 jalapeño pepper (optional)

Wash the produce and dice into small pieces. Add the seasoning and mix. Serve with seafood.

Basil Pesto

4 cups fresh basil leaves
1 cup shredded parmesan cheese
1 cup olive oil
1/8 cup walnuts
4-12 cloves fresh garlic
1 TBS. butter

If color retention is important, blanch the basil for a few minutes in boiling water. Cool in ice water and squeeze dry. Purée all the ingredients in a food processor. Serve immediately or refrigerate. Pesto freezes well. Suggestion: Serve on sour dough french bread with brie. Add a spoonful to minestrone soup. Stir it into hot pasta or baked potatoes. Jazz up a salad dressing and stir into cold pasta mixed with vegetables for a salad. Use pesto as a sandwich spread as a pizza topping. Variations: Try replacing some of the basil with other herbs such as parsley. Use 1/4 cup pine nuts instead of walnuts.

Zucchini Soup

1 1/2 lb. sliced zucchini (or other summer squash)
1/2 cube butter
1 chopped onion
2 cups chicken broth
1/2 cup light cream (or low-fat milk)
salt, pepper and nutmeg to taste

Sauté the zucchini and onions in butter until onions are soft. Add broth and cook for about 15 minutes until the zucchini is soft enough to purée. Put in a blender and whirl until smooth. Be careful with blending hot liquids.

The soup keeps well in the freezer at this point. When ready to complete, add the cream and seasonings. Variation: Blend the soup with fresh basil.

Roasted Asparagus

1 bunch asparagus
1-2 TBS. olive oil
splash of soy sauce

Wash the asparagus and snap off the tough ends. Brush olive oil over the asparagus and lay them in a baking pan. Roast at 400 degrees until tender when pierced with a fork. Splash a little soy sauce over the roasted asparagus.

Cheesy Chard

1 bunch fresh chard (or spinach, beet greens, kale), washed
4 TBS. blue cheese, crumbled (or favorite goat cheese)
2 TBS. olive oil splash of balsamic vinegar
2 TBS. toasted walnuts salt and fresh ground pepper to taste

Chop greens. Sauté with olive oil over med-high heat for a few minutes until wilted. Stir and toss while cooking. Add balsamic vinegar, salt and pepper to taste. Garnish each serving with walnuts and cheese.

Spring Onions & Chard

1 bunch chard (or spinach, beet greens, kale)
1/2 cup mild spring onions such as scallions or leeks
2 TBS. olive oil
1/2 lemon
Tarragon, dill, salt and fresh ground pepper to taste.

Sauté onions until almost tender. Add the chard and continue cooking until stems are tender to the bite. Season with lemon, herbs, salt and pepper to taste.