I have a fabulous coworker, Yolanda, who made the most amazing tapas in honor of Spain's World Cup victory. Here is her recipe for boquerones (Spanish white anchovies). Yes, Yolanda is from Spain :)
Instructions
Buy them fresh if you can find them or in packages which have them marinated in brine. Clean and then marinate them in vinegar for at least 24 hours. Next, drain the brine and pour extra virgin olive oil and add very finely chopped fresh garlic and cilantro or parsley. That’s is the traditional way of eating them (well not the cilantro part, just parsley). You can also add olives and Piquillo peppers.
Sunday, August 1, 2010
Friday, December 25, 2009
My first frittata
I whipped this up for dinner tonight using all my farm-fresh veggies and some prosciutto to add a little extra yumminess. This is my first frittata and I think it came out ok....
Ingredients
12 eggs
1 small onino, diced
1 zucchini, thinly sliced
1 small acorn squash, thinly sliced
4 slices prosciutto, roughly chopped
2 small red peppers, diced
1 handful purple basil, chopped
1 handfull garlic chives, chopped
1/2 handful sage, chopped
1/4 cup freshly grated parmesan cheese
olive oil
salt and pepper to taste
Instructions
Preheat oven to 350 degrees. Heat olive oil over medium heat in an oven safe pan. Add onions and cook until soft. Add the vegetables and cook until they begin shrinking and are slightly browned. Add the prosciutto and continue cooking with vegetables for 2-3 minutes. In a bowl, mix the eggs, cheese, herbs, and salt and pepper until thoroughly mixed. Pour egg mixture over the veggies and prosciutto. With a spatula, lift some of the egg mixture from the sides all the way around the pan to let the uncooked egg fill those gaps and cook. Continue cooking until eggs are almost set, but the top of the center is still moist and creamy. Transfer the pan to the oven until the top looks firm, about 10 minutes.
Ingredients
12 eggs
1 small onino, diced
1 zucchini, thinly sliced
1 small acorn squash, thinly sliced
4 slices prosciutto, roughly chopped
2 small red peppers, diced
1 handful purple basil, chopped
1 handfull garlic chives, chopped
1/2 handful sage, chopped
1/4 cup freshly grated parmesan cheese
olive oil
salt and pepper to taste
Instructions
Preheat oven to 350 degrees. Heat olive oil over medium heat in an oven safe pan. Add onions and cook until soft. Add the vegetables and cook until they begin shrinking and are slightly browned. Add the prosciutto and continue cooking with vegetables for 2-3 minutes. In a bowl, mix the eggs, cheese, herbs, and salt and pepper until thoroughly mixed. Pour egg mixture over the veggies and prosciutto. With a spatula, lift some of the egg mixture from the sides all the way around the pan to let the uncooked egg fill those gaps and cook. Continue cooking until eggs are almost set, but the top of the center is still moist and creamy. Transfer the pan to the oven until the top looks firm, about 10 minutes.
Wednesday, November 25, 2009
Community Supported Agriculture + Arugula & Heirloom Tomato Salad
Last year I split a full box of produce each week with a co-worker as part of a Community Supported Agriculture (CSA) program. The produce is sooooo fresh and you get a surprise every week. The program is also great because you get local food (cuts down on expense and environmental damage of travelling a long distance) and get a chance to support the farmers in your community.
This year we are participating in the Teena's Pride CSA again. I picked up the veggies yesterday and got a wonderful variety: arugula, basil, sage, green beans, corn, salad mix, heirloom tomatoes, cilantro, mint, lemongrass, and winter squash. The Teena's Pride website has a great recipe for arugula and heirloom tomato salad. I'm feeling lazy and need to use the veggies in my fridge, so here's my version of the salad.
Ingredients
1 cup arugula
2 cups lettuce mix
5 basil leaves
2 heirloom tomatoes, chopped
1/2 red bell pepper sliced lengthwise in small strips
oil and balsamic vinegar
Instructions
Toss the arugula, lettuce mix, basil leaves , and red bell pepper in a large bowl. Add the heirloom tomatoes and gently mix into the salad. Add oil and vinegar to your liking as a dressing or use your favorite store bought dressing. I recommend Annie's Organic Goddess Dressing.
This year we are participating in the Teena's Pride CSA again. I picked up the veggies yesterday and got a wonderful variety: arugula, basil, sage, green beans, corn, salad mix, heirloom tomatoes, cilantro, mint, lemongrass, and winter squash. The Teena's Pride website has a great recipe for arugula and heirloom tomato salad. I'm feeling lazy and need to use the veggies in my fridge, so here's my version of the salad.
Ingredients
1 cup arugula
2 cups lettuce mix
5 basil leaves
2 heirloom tomatoes, chopped
1/2 red bell pepper sliced lengthwise in small strips
oil and balsamic vinegar
Instructions
Toss the arugula, lettuce mix, basil leaves , and red bell pepper in a large bowl. Add the heirloom tomatoes and gently mix into the salad. Add oil and vinegar to your liking as a dressing or use your favorite store bought dressing. I recommend Annie's Organic Goddess Dressing.
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