Omelet with Spinach & Arugula

The tart crunch of arugula,  earthy spinach, and the creamy richness of eggs & buttermilk.  Yum.

Prep time:  5 minutes
Cook time:  5 minutes
Yield: 1 omelet

INGREDIENTS
2 tablespoons extra virgin olive oil
1 1/2 cups fresh spinach (coarsely chopped if using large leaves)
2 eggs
3 tablespoons buttermilk
3 tablespoons (or more!) shredded Parmesan cheese
1/2 cup fresh arugula
SaltPepper

DIRECTIONS
Heat the olive oil over medium heat in a small skillet or omelet pan and cook the spinach, stirring occasionally, for 2 minutes or until spinach is just wilted.

While spinach is cooking, whisk the eggs in a large bowl, then whisk in the buttermilk.

When the spinach is ready, remove to a dish, and keep the skillet over the heat.  Pour the egg mixture into the skillet, and allow to cook without stirring for two minutes, or until the eggs are just solid, loosening around the edges with your spatula. Sprinkle the Parmesan across one half of the omelet, followed by the spinach and the arugula.  Using a spatula, gently fold the opposing side over the cheese.  Slide or lift your omelet onto a serving plate, and season to taste with salt and pepper.

An omelet like this is the perfect thing for breakfast.  Or lunch.  Or dinner...

Photo and Recipe by Tod Dimmick

Beet and Arugula Salad

The sweet richness of the beets pairs beautifully with the sharp bite of arugula in this fast, simple salad.

Prep time (Not including cooking the beets!)  10 minutes
Serves:  4-6

INGREDIENTS
3 cups cooked beets cut into 1/2" chunks (about 2 large beets)
1 cup chopped fresh arugula
3 tablespoons slivered almonds
3 tablespoons shredded Parmesan cheese
1-2 tablespoons fresh lemon juice
1-2 tablespoons extra virgin olive oil
Salt and pepper to taste

DIRECTIONS
In a large bowl, toss the beets, arugula, almonds, and Parmesan with the lemon juice and olive oil.  Serve, seasoning to taste with salt and pepper.

Photo and Recipe by Tod Dimmick

Ginger Braised Radish & Turnip Greens

Tender-crisp spicy greens offer a refreshing counterpoint to any main course.

Prep time:  10 minutes
Cook time:  5-6 Minutes
Serves:  4 as a side dish

INGREDIENTS
3 TB Olive oil
5 garlic scapes, diced, or 2 cloves garlic, crushed
2 TB fresh ginger, minced
1 bunch salad turnip greens, well washed and chopped
1 bunch radish leaves, well washed and chopped
1 tsp. sugar
1/2 tsp. salt
1/4 tsp. ground black pepper
Parmesan cheese for garnish (optional)

DIRECTIONS
Heat the oil in a large saute pan or skillet over medium heat and cook the garlic and ginger for 3-4 minutes, stirring, or until garlic is tan and beginning to crisp.  Add the turnip greens and the radish greens, cover, reduce heat to medium-low, and cook for 2-3 minutes or until greens wilt.  Remove the lid, sprinkle with the sugar, salt and pepper, and cook, stirring, for another minute or two.  Distribute to serving plates and top with Parmesan.

Photo & Recipe by Tod Dimmick

White Beans with Sautéed Onions and Arugula

Having just enjoyed this for breakfast, I can safely say this simple, satisfying dish could be tasty any time of day.

Prep time: 5 minutes (not including bean prep time!)
Cook time: 12 minutes
Serves:  2+ as a side dish

INGREDIENTS
3 tablespoons olive oil
2 cloves garlic, crushed, or the equivalent thinly sliced fresh garlic
1 small onion, thinly sliced (about 1/2 cup)
2 cups prepared white beans (or one 15 ounce can cannellini beans, drained)
1 cup fresh arugula, chopped
Salt
Pepper

DIRECTIONS
Heat the olive oil in a small skillet over medium-low heat and sauté the onions and garlic, stirring, for 8-10 minutes or until onions are soft and slightly browned. Add the white beans and cook, stirring, for 2 minutes or until mixture is hot. Scoop to serving bowls or plates, top with arugula and sprinkle with salt and pepper. Another drizzle of olive oil completes the picture.

Note: I used Rancho Gordo "White Tepary" beans for this.

Photo and recipe by Tod Dimmick

Bok Choi, Snow Peas & Almonds

Tender crisp peas and choi, embraced by the warm flavors of sesame and almond.

Prep time:  10 minutes
Cook time: 5 minutes
Serves:  4-6









INGREDIENTS
3 tablespoons sesame oil
1 small onion, 1/4 inch dice (about 1/2 cup)
4-6 stalks bok choi, white and green parts separated and coarsely chopped (about 4 cups total)
1 pint snow peas or sugar snap peas
1/2 cup slivered almonds
Soy sauce (optional)

DIRECTIONS
In a wok or large skillet/saute pan heat the oil and onion over medium-high heat.  When onion sizzles, add the white bok choi stems and cook, stirring, for 1 minute.  Add the bok choi leaves and the pea pods, stir, cover, and cook for 2 minutes or until peas are tender crisp.  Remove from heat.

Distribute to serving plates, sprinkling each serving with slivered almonds and, optional, drizzling with soy sauce.

Photo and recipe by Tod Dimmick

Radish Fritters!

This is one of those "are you kidding me" recipes.  But try this indulgent take on the quintessential spring orb, and you'll be back for seconds.









Prep time:  10 minutes
Cook time:  5-6 Minutes
Serves:  4 as a side dish

INGREDIENTS
1 bunch radishes (about 1 1/2 - 2 cups shredded)
2 eggs
1/3 cup grated Parmesan cheese
2/3 cup whole wheat flour
1 tsp. ground cumin
1 tsp. ground thyme
1 tsp. salt
1/2 tsp. ground black pepper
3-4 TB canola oil for cooking
sour cream for topping (optional)

DIRECTIONS
In a food processor equipped with the shredding disk, shred the radishes.  Whisk the eggs in a large bowl, and stir in the shredded radishes, Parmesan, flour, cumin, thyme, salt, and pepper.  The mixture should cling together with the consistency of a very thick batter or a dough.  If necessary, add a little more flour.

Heat the oil in a small skillet over medium heat and scoop spoonfuls of the radish mixture into the hot oil, flattening a little with the back of your spoon.  Cook for 3 minutes, turn with a spatula, and cook for another 3 minutes, or until crisp.

Top with sour cream if you like, and enjoy this entertaining episode from the Radish Channel.

Photo & Recipe by Tod Dimmick

Pinzimonio: Play with your food!

Play with your food!

Leave it to the Italians to turn produce into whimsical fun.  Pinzimonio is a raw vegetable antipasto that can be as simple or as complicated as you'd like to make it.  In this version, long skinny vegetables are bundled, ready for dipping in olive oil seasoned with lemon juice and salt.  Serve with plenty of napkins.
  
Prep time:  20 minutes
Serves  4 as an appetizer or side dish.

INGREDIENTS
1 Red Bell Pepper
1 Green Bell Pepper
2-3 Carrots, scraped, ends removed
1/2 pound long, slender green beans
1 bunch scallions, leaves separated and reserved.
1/2 cup olive oil
Juice from 1/2 lemon
Salt

DIRECTIONS
Slice peppers and carrots into long thin spears (about 1/8 to 1/4" wide).  Bundle a variety of spears and gently tie with scallion leaves.  Assemble these packets on a tray.

Distribute the oil and lemon juice between 4 ramekins or small bowls.  Dip a bundle into the oil, sprinkle with a little salt, and crunch.

Tip:  Scallion leaves are easier to tie if you leave them out on the counter for an hour so that the leaves lose some of their water and soften.  (This is the only recipe I can think of where I recommend a vegetable less than fresh!)

Photo and recipe by  Tod Dimmick

Rhubarb Sauce

Many gardeners have a patch of rhubarb; quietly growing those elephantine leaves and thick red stalks. You’ll also see those stalks showing up now at farm stands. This sauce is dead simple, tart and sweet, and delicious warm or cold.

Prep time: 10 minutes

Cook time: 15 minutes

INGREDIENTS
1/2 cup water

3 stalks (about 1 lb) rhubarb, scrubbed and cut in to 1-inch segments.

1/3 cup Truvia baking blend (a low sugar, stevia based sweetener), or equivalent

DIRECTIONS

Heat the water in a large saucepan over medium heat. Place the rhubarb in a large bowl, pour the sugar over, and mix. Scrape into the saucepan and cover. Cook for 15 minutes or until rhubarb pieces are completely soft and the mixture is more like a thick liquid.

Important* - The stalks are edible, the leaves are not – they are toxic!

Ideas for use:

• Ladle warm rhubarb sauce over vanilla ice cream, and all is right with the world
• Serve in bowls with a little bit of cream stirred in.
• Add a little rhubarb sauce to your favorite muffin mix for a delicious sweet/tart/moist kick.
• For bread bakers, a little rhubarb sauce adds great flavor and promotes a terrific rise
• Rhubarb is also the perfect match for strawberries in Strawberry Rhubarb Pie – stay tuned!

Arugula Lover's Quiche

Try this with that bunch of fresh arugula!  This is a crustless quiche, although you could easily add a crust.

Prep time:  10 minutes
Cook time:  25 minutes
Serves:  6-8

INGREDIENTS
3 tablespoons olive oil
1 onion, 1/4 inch dice
5 eggs
1 bunch arugula, chopped in to 1/4 inch pieces (about 2 cups)
1 1/2 cups milk
1/2 cup crumbled feta cheese
1 teaspoon salt
1 teaspoon Freshly Ground black pepper

DIRECTIONS
Preheat your oven to 350F.

Heat the olive oil in a medium (8") oven-safe skillet over medium heat and sauté the onion, stirring occasionally, until, about 8 minutes. While onion is cooking, whisk the eggs in a mixing bowl, then whisk in the arugula, milk, feta, salt and pepper.

When the onion is done, pour the egg mixture into the skillet over the onion.  Quickly stir to mix, stop stirring, and let the mixture cook for 1 minute.  Gently lift the skillet from the stovetop and place in the hot oven, and cook for 30 minutes, or until the quiche has set (the middle will be just firm). Remove from the oven, and let cool for 5 minutes. Slice, serve, and enjoy.  This quiche pairs beautifully with toasted whole wheat bread.

Tip:  If you happen to have extra arugula, you can freeze it in a sealed bag, then use the crumbly leaves for cooking veggie-intensive dishes like this in the winter.


Photo and recipe by Tod Dimmick

Grilled Asparagus: Simple is good

Photo and Recipe by Tod Dimmick










See that wasted space on your grill, next to the burgers? That's where your asparagus goes. Put these babies on when the burgers are half done, and everything will be ready at the same time.

Prep time:  10 minutes
Cook time: 5-8 minutes
Serves:  2-4 as a side dish

INGREDIENTS
1 bunch fresh asparagus (about 1 1/2 lbs), rinsed, woody section of the stem snapped off.
3 TB Olive Oil
Salt to taste

DIRECTIONS
Preheat your grill.  Place your asparagus spears in a baking dish, drizzle with the olive oil, and turn to coat.   Arrange the asparagus in a single layer across the grill (so no precious spears are lost into the flame). Cook for about 3 minutes, turn, and cook for another 3 minutes. (Grill heat varies widely so watch your asparagus closely).  Place spears on a serving platter and drizzle with any remaining oil from the baking dish.  Season  to taste with salt.

Yum.

Hakurei Turnip & Scallion Stew

Fresh green flavors with satisfying heft from the turnips and the pasta.  Perfect for a cool spring night.  

Prep time:  5 minutes
Cook time:  25 minutes
Serves 4

INGREDIENTS
5-6 cups chicken or vegetable stock
1 tablespoon Italian seasoning* (optional)
3 tablespoons olive oil
1 bunch hakurei turnips, greens washed and chopped, bulbs washed, thinly sliced, and kept separate
1 bunch scallions, white and light green parts thinly sliced, about 1 cup
1 cup dried whole wheat pasta, your favorite (or white pasta) 1 cup marinara sauce (Here's a recipe for homemade sauce)
Salt to taste
Freshly-ground black pepper, to taste

DIRECTIONS
Heat the stock and the marinara sauce in a stock pot over medium high heat until it reaches a low boil.

While stock is heating, heat the oil in a saute pan or skillet over medium heat and cook the turnip bulb slices for 2 minutes, stirring.  Add the scallions and cook for another 3-5 minutes, stirring, or until turnips are beginning to soften.  Remove from heat.

When the liquid reaches a low boil, cook the pasta until it is molto al dente, or slightly undercooked.  Add the chopped turnip greens, and cook for another minute or two or until the pasta is done the way you like it, and the greens are wilted.  Season to taste with salt and pepper.  Ladle in to serving bowls, and top with Parmesan.  

Serve with crusty bread and a glass of Chianti, and enjoy while looking out over your vineyards.

*Homemade stock has a ton of herb flavor, so you may not need to add more.  However, if you're using off the shelf stock, you might like to add Italian seasoning.

Optional:  Add diced cooked meat, like Italian sausage.


Photo and recipe by Tod Dimmick


 

Braised Kale with Garlic Scapes & Onion

This gentle treatment yields sweet, tender kale.

Prep time:  5 minutes
Cook time:  15-20 minutes
Serves:  4, depending on your passion for delicious kale

INGREDIENTS
3 tablespoons olive oil
6 garlic scapes (or 2-3 cloves garlic, crushed)
1 small onion
1 bunch kale, stems minced and separated from the leaves, leaves coarsely chopped
1 1/2 cups chicken stock or water
Shredded Parmesan
salt to taste

DIRECTIONS
Heat the oil in a large saucepan, over medium heat, and saute the garlic, onion and minced kale stems for 5 minutes, stirring occasionally.  Add chopped kale leaves and stock, stir, and reduce heat to medium low.  Cover and cook for 10 minutes, stirring once or twice, or until greens and stems are tender.

Distribute to serving plates, seasoning to taste with salt, and sprinkling with shredded Parmesan.


Photo and recipe by Tod Dimmick

Carrot Raisin Bran Muffins

A couple of these for breakfast and the day looks a whole lot brighter.


Prep time: 15 minutes
Cook time: 20 minutes
Yield: 12 big muffins

INGREDIENTS
2 eggs, whisked
1 cup buttermilk or regular milk
1/2 cup yogurt
¼ cup canola or olive oil
2 cups whole wheat flour
1 cup wheat bran
1 cup sugar or equivalent
2 teaspoons baking soda
2 teaspoons baking powder
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cardamom
pinch tsp salt
1 cup shredded carrots
2/3 cup currants (Or raisins)

DIRECTIONS

Preheat your oven to 400F.  Whisk the eggs in a large bowl.  Add the milk, yogurt, and the olive oil, and whisk again. Set aside.

In another bowl mix the flour, bran, sweetener, baking soda, baking powder, cinnamon, nutmeg, cardamom, and salt.  Stir the liquids into the dry ingredients until just blended into a thick dough. Do not overmix. Then stir in the shredded carrots and the currants. Spoon muffin batter into muffin cups.

Bake for 18 minutes, or until just firm.  Tip:  Don't overcook whole grain muffins (they'll dry out).

Photo and Recipe by Tod Dimmick

Chard scramble

The earthy, green flavor of chard marries perfectly with the creamy umame of scrambled eggs.  Addictive.

Prep time:  5 minutes
Cook time:  10 minutes
Serves:  2 generously

INGREDIENTS
4 eggs
4 tablespoons milk or water
1/3 cup crumbled feta cheese (or your favorite)
2 tablespoons olive oil
3 cups coarsely chopped chard leaves
salt and pepper to taste

DIRECTIONS
In a large bowl, whisk the eggs, then whisk in the milk and the cheese.  Set aside.

Heat the oil in a large skillet over medium heat and cook the chard, stirring, for 2 minutes or until leaves are wilted.

Turn heat to medium low and pour the egg mixture over the hot chard.  Cook, stirring slowly and constantly, for 2-4 minutes or until the eggs are cooked to the consistency you like.

Serve, seasoning to taste with salt and pepper.

Variation:  Add in a little minced jalapeno when you saute the chard.

Photo and recipe by Tod Dimmick

Nasturtium Pesto

Photo and Recipe by Tod Dimmick









Yes, you read right.  Those flowers in the pot on your back patio can serve double duty as food.  Both the leaves and the flowers are edible.  This version was made using the leaves, as you can see from the vibrant green color.  

Important caveat: use only plants that have been raised without pesticides.

Prep time: 5-10 minutes
Yield:  about 3/4 cup pesto

INGREDIENTS
3-4 cups nasturtium leaves (and/or flowers), rinsed, dried, and coarsely chopped
1/4 cup toasted walnuts
1 clove garlic, pressed or finely minced
3/4 teaspoon salt
1/4 cup olive oil

DIRECTIONS
Add the leaves to a food processor equipped with a cutting blade.  Top with the walnuts, garlic, and salt.  These heavier ingredients will help compress those leaves to facilitate processing.  Top with half of the olive oil, and pulse into a chunky paste. Continue processing, pouring in the remainder of the olive oil in a steady stream.  The consistency should be thick and smooth, add more olive oil if necessary.

Substitution:  Pine nuts can be swapped for the walnuts.

Matching Wine and Vegetables

                                        Photo by Tod Dimmick

Delicate flavors and acids in fresh farm produce make wine matching a challenge.  Vegetables bring natural grassy, green, vegetal, earthy, mineral, floral, flavors.  Cooking adds smoky, baked notes.  But note that these “vegetable” flavors are also used to describe wines!    

Vegetable dishes also have their own unique textures (think salad versus roast carrots) and a huge range of richness (cucumbers versus eggplant Parmagiana).  A delicate, light salad brings to mind a delicate, light wine, whereas a rich baked vegetable dish might easily match with a flavorful red. And when sauces or dressings become the dominant ingredient, those flavors become the ones to match.  The basic notion is, "match like with like". 

A few tips:

Acidic or tart vegetables (like artichokes and bitter greens):  A light, similarly acidic wine will taste friendly, fuller, and even sweeter alongside.  Try a Sauvignon Blanc, a Pinot Grigio, or a Vinho Verde.


Sulfuric vegetables (onions and garlic):  Raw they are tough on wines, but cooked they mellow and sweeten, and in many dishes pair beautifully with dry whites and rosé.
 
Fresh tomatoes:  These are both sweet and tart – try a wine with balancing sweetness, like a Riesling or Gewurztraminer.


Tomato sauces:  Now we’re talking rich flavors with umame.  A mellow, dry red, like a good Merlot, Sangiovese (Chianti) or aged Bordeaux could be a great partner. 


Grilled vegetables: I have found that these flavors go really well with wines that have spent time in oak, which has its own toasty, smoky flavor.  Everything from Chardonnay to Cabernet could work – now there’s a wide range!


Hot peppers and spicy dishes:  Sweetness, and cool temperature, can be the perfect foil for spicy dishes.  This is another place for a good Riesling or Gewurztraminer.


Salty veggies:  Him, like my favorite steak fries made from local potatoes.  A dry, clean white like a Sauvignon Blanc, or a light fruity red like a Beaujolais.  Avoid reds with over 14% alcohol, because salty foods make hot wines unpleasant.
 
Cheater’s Tip:  Serve a bubbly with your veggies!  Italian Prosecco, Spanish Cava, and of course French Champagne can be found everywhere, and at every price. They are refreshing and pair well with everything from a light salad to a rich veggie casserole.  It’s a bonus that those bubbles make the whole meal feel like a celebration.  Bubbly goes with everything.  Well, almost everything.
Find more on food and wine pairing here.

Pasta with Sausage, Zucchini and Fava Beans

This hearty pasta dish offers up an irresistible melange of flavors and textures.   Cook the pasta at the same time as the rest of the ingredients.

Prep time:  10 Minutes
Cook time:  20 minutes
Serves:  4-6

INGREDIENTS
1 lb sausage links, cut into 1/4 inch slices

2 cups thin whole wheat spaghetti, or your favorite

4 tablespoons olive oil

1 onion, 1/4 inch dice

3 cloves garlic, crushed
2 small zucchini squash, about 3 cups, cut into 1/2 inch chunks
1 teaspoon dried oregano
1/2 teaspoon dried sage

2 cups fava one or cannellini beans

1 cup chopped fresh parsley

Olive oil to dress (optional)

Parmesan cheese
Salt to taste
Pepper to taste

DIRECTIONS
Heat water to cook the pasta.  While water is heating, cook the sausage in a large skillet or saute pan over medium heat, stirring.  When sausage is done, remove to a separate dish and drain excess fat.

Cook the pasta when water is boiling.

Meanwhile, add the olive oil to the skillet, then the onion, garlic, and squash.  Sprinkle with the oregano and sage and cook over medium heat, stirring, until onions are translucent and squash is almost tender.  Add the beans, heat for one minute further, then remove from heat.

When pasta is done, drain, and combine in serving dish with the sausage, cooked vegetables, and parsley.  Distribute to serving plates, sprinkling with Parmesan and seasoning to taste with salt and pepper.  A drizzle of good olive oil might be nice.

A good Pinot Grigio, or even a dry Italian red wine alongside, would finish the picture.

Variation:  Omit the sausage for a vegetarian dish.

Photos and recipe by Tod Dimmick

Roasted Kale

 











As a rule, roasting and greens don't usually appear in the same recipe. Most greens, under the barrage of intense dry heat, would simply disintegrate. But enter a sturdy, delectably chewy winter green like kale, and roasting has met its match.

Prep Time: 10 min
Cook Time: 15 minutes
Serves: 4 as a vegetable side dish

INGREDIENTS
3 TB Extra-virgin olive oil (or a little more if necessary)
1 clove garlic, crushed
1 bunch kale, leaves stripped from the stems and chopped, stems reserved for another use
1 tsp fresh rosemary, minced (or 1/2 tsp dried)
Salt
Freshly ground black pepper

DIRECTIONS
Preheat the oven to 400F.

Mix the olive oil and garlic in a cup.

Place the chopped kale in a large bowl, and pour in the garlicky olive oil. Stir to coat, and scrape leaves into a large baking dish. Sprinkle with rosemary, salt and pepper. Put the baking dish in the oven and cook, stirring occasionally, for 15 minutes or until leaves are tender and edges just beginning to crisp.

Serve, maybe topping with shredded Parmesan.

Photo and recipe by Tod Dimmick

Stew of sausage, basil, potatoes, carrots, & caramelized onions

Fresh basil frames this picture with minty, pungent flavor.  This recipe is oriented towards the simplicity of a one pot meal.  For added flavor, grill the sausages separately and add to the soup with the spaghetti.

Prep time: 20 minutes
Cook time:  30 minutes
Serves: 4-6

INGREDIENTS

Olive oil
1 pound merguez sausage (or your favorite), cut into 1/4 inch slices.

1 cup onion, 1/4 inch dice

2 cloves garlic, crushed

2 cups carrots in 1/4 inch wide slices

2 cups potatoes, 1/2 inch dice

1 tablespoon fresh Oregano, minced

1 teaspoon fresh rosemary, minced
3-4 cups broth, room temperature or warm
1/2 cup dry spaghetti 

2 cups coarsely chopped fresh basil 

DIRECTIONS
Heat a medium sturdy stock pot over medium heat.  Add enough olive oil to barely coat the bottom of the pot, and cook the sausage slices and onion for 6 minutes, stirring, or until sausage is cooked and onion is soft.  Add the garlic, carrots, potatoes, oregano and rosemary and cook for 5 minutes, stirring.  Add the stock and bring to a gentle boil, and cook for 5 minutes.  Add the pasta, and cook for 6-7 minutes or until pasta is al dente and potatoes are just soft.  Stir in the basil, heat for another 30 seconds, and serve, seasoning to taste with salt and pepper.

Photo and Recipe by Tod Dimmick

Summer Slaw

This cool, crunchy, savory salad makes good use of sturdy summer veggies.

Prep time:  20 minutes
Serves:  4-6

INGREDIENTS
3 scallions
2 small fennel bulbs (about 1 cup when shredded)
1/2 head arrowhead cabbage (about 2 cups when shredded)
1 Hakurei Turnip (about 1/2 cup when shredded), greens separated and coarsely chopped
4 small or 2 large carrots (about 1 cup when shredded)
1 cup chopped basil
2 tablespoons minced fresh sage
2 tablespoons freshly squeezed lemon juice
3 tablespoons olive oil
1/4 cup crumbled feta cheese
Freshly-ground black pepper

DIRECTIONS
Using a food processor equipped with the coarse shredding wheel, process the scallions, fennel, cabbage, turnip, and carrots.  Scrape vegetables into a serving bowl, and stir in the basil, sage, lemon juice and olive oil.   Serve, sprinkling with feta and black pepper.

Photos and recipe by Tod Dimmick

Onion Spread

Remember Onion Dip from an envelope?  Time to replace that memory with something that really tastes like onion!

Prep time:  5 minutes
Cook time:  5 minutes
Yield:  about 1 cup spread









 INGREDIENTS
3 tablespoons olive oil
3 Tablespoons minced onion
2 cloves crushed garlic
2-3 tablespoons minced chives
1 cup whipped cream cheese
1/3 cup shredded Parmesan cheese
1/2 teaspoon salt, or to taste

DIRECTIONS
Heat the oil in a small skillet or saucepan, and saute the onion for 3 minutes.  Add the garlic and saute for another 2 minutes, or until onion is soft and translucent.  Stir in the chives, cream cheese, Parmesan, and salt to taste.

This spread can be served immediately (it will be warm), or chilled and served later, when your spread is thicker.

Photo and recipe by Tod Dimmick

Scrambled Egg & Braised Kale Sliders

Cook's Law #1:  Always make a little extra (such as braised kale)
Cook's Law #2:  Use those leftovers to enable magic the next day.

Prep time (not counting Kale prep):  5 minutes
Cook time:  10 minutes
Serves:  4+

INGREDIENTS
5-6 eggs
1/2 cup milk or water
1/3 cup shredded cheddar cheese (or your favorite)
2 tablespoons olive oil
1 cup braised kale, drained
Slider rolls (I use Trader Joe's 100% whole wheat dinner rolls, sliced)
salt and pepper to taste

DIRECTIONS
In a large bowl, whisk the eggs, then whisk in the milk and the cheese.  Drop the slider rolls in the toaster.  Heat the olive oil in a large skillet over medium heat, and heat the kale, stirring, for 2 minutes to heat it.  Turn heat to medium low and pour the egg mixture over the hot kale.  Cook, stirring slowly and constantly, for 2-4 minutes or until the eggs are cooked to the consistency you like.  Turn off heat.

Distribute slider rolls to plates,  carefully load with egg/kale mixture, and serve, seasoning to taste with salt and pepper.


Photo and recipe by Tod Dimmick

Hash Browns

These are so simple to make.  The (good) conundrum is that they vanish quickly.  Shred the potatoes with the peels for flavor and nutrition.

Prep time:  20 minutes
Cook time:  20 minutes
Serves:  6+ as a side dish

INGREDIENTS
1 onion, chopped into pieces small enough to fit through the food processor feeder tube.
2 pounds potatoes, scrubbed and chopped into pieces small enough to fit through the food processor feeder tube.
2 tablespoons minced fresh sage (optional)

2 teaspoons freshly ground black pepper
Salt to taste
3-4 tablespoons canola oil

DIRECTIONS
Using a food processor with the coarse shredding wheel, shred the potatoes, and scrape them into a colander in the sink.  Shred the onion and scrape into a mixing bowl.  Turn your attention back to the potatoes, and press them with the heel of your hand in the colander to remove some liquid.

Add the potatoes, sage, pepper, and salt to the onion in the mixing bowl and stir to mix.

Heat the oil in a large skillet over medium heat, and add half of the potato mixture, spreading the potatoes with your spatula to maximize contact with the skillet. Cook 5 minutes or until browned on one side, then turn the potatoes over (they will cling in chunks).  Cook for another 5 or until evenly browned and crisp on the outside, tender on the inside.

Serve hot, as is, or with ketchup or sour cream.  Or ramp it up with a fried egg on top.

Photos and recipe by Tod Dimmick

Real Greek Salad

 






In Greek mythology, Prometheus deceives Zeus by giving him the choice between two offerings. One offering was skin and bones, covered with snow-white fat. The other was the edible beef, covered with unappetizing entrails. Zeus chose the pile covered with fat, and was angry to find the contents. Today some local restaurants seem to offer a similar choice, where a seductive layer of cheese in a “Greek” salad hides greenish tomatoes, soggy cucumbers, and (sacrilege) Iceberg Lettuce!

For years I thought this was what a Greek salad should be, but then happy chance brought me to the real thing. I remember it like it was yesterday. At the outdoor Greek restaurant, we were served what I thought at first was a simple platter of vegetables, resplendent with chunks of juicy tomato, cucumbers, savory onion, and crisp sweet peppers, all topped with fresh basil and Kalamata olives, and glistening with olive oil and wine vinegar. On this masterpiece reclined a wedge of feta so creamy I wanted to eat it alone. I looked around at other tables: one man carefully assembled a bite that included every ingredient. We attempted the same. It was the best Greek salad I’ve ever tasted, and since then I make them (and eat them) the same way.

Prep time:  15 minutes
Serves:  6-8 (can easily be scaled up or down)

INGREDIENTS
2 fresh tomatoes cut into bite size chunks
2 fresh green bell peppers, seeds removed, cut into bite size chunks
1 fresh cucumber, half peeled into “stripes”, split lengthwise, and cut into bite size pieces
1/2 a large sweet onion, such as Vidalia, cut into 1/4" pieces
Fresh basil leaves, coarsely chopped
About 25 Kalamata olives
4-5 ounces block Feta cheese, cut into chunks
Extra virgin olive oil
Red wine vinegar
Salt to taste
Pepper to taste

DIRECTIONS
Combine tomatoes, peppers, cucumbers, onions, and basil, drizzle to taste with vinegar and olive oil, and mix. Top with olives and wedges of Feta, and salt and pepper to taste.

Devour while contemplating the origins of democracy.

Photo and recipe by Tod Dimmick

Herb-Infused Olive Oil

The flavors found in herbs and garlic are soluble in oil.  Heat speeds up the process, although this can also be done cold.

Prep time:  10 minutes
Cook time:  5 minutes
Yield:  2 cups infused oil








INGREDIENTS
2 cups olive oil
1 bunch fresh thyme, washed and dried
5-8 leaves fresh sage, washed and dried
2 tablespoons fresh rosemary, washed and dried
3 garlic scapes, chopped (or 2 cloves garlic, chopped)
1 teaspoon peppercorns

DIRECTIONS
Heat the oil in a small saucepan over medium-low heat until a pinch of the herbs gently bubble when added.  Add te thyme, sage, rosemary, garlic, and peppercorns and simmer gently for 4-5 minutes or until a taste with a spoon (blow on it to cool it!) achieves the flavor intensity you like.  Remove from heat and allow to cool.

Pour oil into a jar with a lid.  Infused olive oil will keep on your counter for a week or more, longer in the fridge although you'll need to warm it up to pour properly.

Use infused oil for dressing pasta and pizza, and for dipping bread.

Variations:  Try a wide range of your favorite herbs.  Other mild cooking oils can also be used, such as canola or safflower.  Strongly flavored oils (peanut, sesame) present more of a challenge:  your herb flavors might get lost, or conflict with the herbs.

Photo and recipe by Tod Dimmick

Penne with Tomatoes, Arugula, & Sour Cream

Another entry in the "Mac and Cheese for Adults" category.  Fast, indulgent, and tasty.  

Prep time:  5 minutes
Cook time:  15 minutes
Serves: 4-6, depending on how ravenous your guests are

INGREDIENTS
1 pound whole wheat penne
3 tablespoons olive oil
2 garlic scapes, minced, or 2 cloves garlic, crushed
1 cup sliced grape tomatoes
2 cups fresh arugula, coarsely chopped
1/4 cup sour cream
1/2 teaspoon freshly ground black pepper
1/4 cup crumbled feta cheese
1 tablespoon capers
salt to taste

DIRECTIONS
Cook your pasta per package directions.

While pasta is cooking, heat the olive oil in a small skillet over medium heat and cook the garlic, stirring, for 2 minutes, or until fragrant and lightly tanned.  Remove from heat.

Slice the tomatoes, and rinse and dry the arugula.

Drain cooked pasta, return to its cooking pot, and stir in the garlic, tomatoes, arugula, sour cream and black pepper.  Distribute to serving plates, topping with feta cheese and sprinkling with capers and salt.

A dry rosé wine alongside would complete the picture.

Photo and recipe by Tod Dimmick

Fromage Forte (“Strong Cheese”)

What a terrific, flavorful way to use leftover cheese.  Cheerfully inform your guests that they are eating leftovers.  They will pretend to be offended... and then reach for thirds.

Prep time: 10 minutes

Cook time: 5 minutes

Serves 6-8

INGREDIENTS

5 pieces of bread, cut into appetizer-size pieces.  Hearty crackers could also work, although they don't need to be toasted.

1 pound leftover cheese pieces (blue, brie, cheddar, Provolone, the more the better)

1/2 cup white wine

2 tablespoons chopped garlic

1/2 teaspoon freshly-ground black pepper

DIRECTIONS

Preheat the broiler.  Place the bread slices on a baking tray and toast to a light brown, about 1 minute on each side. Meanwhile, using a food processor, puree the cheese, wine, garlic and black pepper.   

Spread a tablespoon or so of the cheese mixture on each toast triangle and broil for an additional minute, then serve to sighs of appreciation.  

Tip:  Fromage Forte freezes well, making this recipe a unque way to 'save' cheese long term.

Adapted from "The Complete Idiot's Guide to 5-Minute Appetizers," by Tod Dimmick

Shortcake

I adapted this recipe from the recipe for Cream Biscuits in the immortal Marion Cunningham's Fannie Farmer Cookbook.  These are melt in your mouth rich, with the warm nutty taste of whole grain.  I suspect you'll find it a challenge not to eat them right away, but resist the urge.  They are even better in strawberry shortcake.

Prep time:  10 minutes
Cook time:  15 minutes
Yield:  12 biscuits

INGREDIENTS
2 cups whole wheat flour (I used "white" whole wheat)
4 teaspoons baking powder
1 tablespoon sugar
1 teaspoon salt
1- 1 1/2 cups heavy cream
6 tablespoons butter, melted

DIRECTIONS
Preheat your oven to 400 on convection, 425 on regular bake.  In a large bowl, whisk the flour, baking powder, sugar, and salt.  Now take up a mixing spoon or rubber spatula and gradually stir in 1 cup of the heavy cream.  If the dough holds together, you can stop adding cream, but if it's still crumbly, add more until the dough holds together as a soft mass.

Scrape the dough onto a floured surface, fold it over itself several times, then flatten into a rough square about 1/2 inch thick.  Cut into 12 pieces.  Dip each piece into the melted butter and place on a baking tray, leaving 2 inches between each piece.

Bake for 12-15 minutes, or until biscuits are crisp and beginning to tan on the outside.

Potatoes with Fresh Garlic and Sage

Succulent. Scrub the potatoes but no need to peel them, those skins have loads of flavor, texture and nutrition.

Prep time:  10 minutes
Cook time:  10 minutes
Serves:  2-4

INGREDIENTS
4 tablespoons olive oil
4 small (pool ball size) organic new potatoes cut into 1/8" slices
1 stalk spring garlic thinly sliced (or 1 clove garlic, crushed)
4 tablespoons chopped fresh sage
Pepper
Salt

DIRECTIONS
Heat the oil in a large skillet over medium-low heat.  Add the potatoes and the garlic and cook for 8-10 minutes, turning occasionally, or until potatoes are tender.  Remove potatoes to a serving plate.

Turn heat to med high, and if necessary add a little more oil.  Fry sage for about 30 seconds, or until crisp.  Remove to a paper towel to drain and cool enough to handle (will only take a few seconds), then chop the sage leaves, sprinkle on top of the potatoes, and serve, seasoning to taste with salt and pepper.

Photo and Recipe by Tod Dimmick

Sausage and Veggie Skillet Meal

This simple dish proves the assertion that comfort food can be fast, delicious, and loaded with veggies.  

Prep time:  10 minutes

Cook time: 15 minutes

Serves:  4-6

INGREDIENTS

1 pound ground Italian sausage meat

1 teaspoon Italian seasoning (or a mixture of oregano, basil, rosemary & thyme)

2 large carrots, 1/4 inch slices (about 1 1/2 cups)

1 1/2 cups fresh green beans cut into 1/2 inch pieces

3-4 scallions, white and light green parts in 1/4 inch dice, dark green parts reserved for another use

2 cloves garlic, crushed

1 1/2 to 2 cups corn kernels (about two ears) 

Salt

Pepper

DIRECTIONS

Heat a large skillet over medium heat and add the sausage, Italian seasoning, and carrots.  Cook for 5 minutes, stirring, then add the scallions, green beans, and garlic.  Cook for another 5 minutes, stirring, or until the sausage is just done and the carrots and beans are beginning to turn tender.  Add the corn and cook for 3 minutes, stirring.  Season to taste with salt and pepper

Serve as is, or over pasta or rice.  A glass of rosé would also be nice.

Variation: Make it vegetarian by omitting the sausage.  You could also add mushrooms regardless of whether you're using the sausage, add them with the green beans.

Tip:  Add leftovers to chicken or vegetable stock, along with a handful of rice or pasta, for a quick and hearty soup

Photo and Recipe by Tod Dimmick

Kale and rice

This hearty vegetarian entree will warm you on a cool night.

Prep time:  10 minutes
Cook time:  15 minutes
Serves:  4

INGREDIENTS
4 tablespoons olive oil

1 bunch kale, leaves coarsely chopped, stems cut into 1/4 inch dice
1 onion, 1/4 inch dice (about 2/3 cup)
3 cloves garlic, crushed

1/2 cup corn kernels

2-3 cups cooked whole grain rice

One ripe tomato, 1/2 inch dice, or one can (13 ounces) diced tomatoes.

DIRECTIONS
Heat the oil in a large skillet or saute pan over medium heat.  Add the kale stems and cook, stirring for 4 minutes.  Stir in the garlic and onion, then top with the kale leaves.  Cover and cook for 4 minutes.  Uncover and cook, stirring occasionally, for another 4 minutes.  Stir in the corn, cook for a minute.  Then stir in the rice and the tomato.  Heat for another minute or two and then serve, seasoning to taste with salt and pepper.

Photo and Recipe by Tod Dimmick

Whole Wheat Irish Soda Bread

Photo and Recipe: Tod Dimmick









This bread is so good I really wonder why I only make it on St. Patrick's Day.  The cabbage leaf wrapping was half humor and half curiosity about the effect of the moisture trapped between the crust and the roasting leaves.  The effect was delicious texture and lots of "oohs and aahs".

INGREDIENTS
4 cups whole wheat flour ("white" whole wheat works well)
1/3 cup oatmeal
3 TB gluten
3 TB sugar or equivalent
1 TB salt
2 1/2 tsp yeast
2 tsp caraway seeds
1 tsp baking soda
About 2 1/2 cups buttermilk
2 TB plain yogurt (optional)
3/4 cup raisins or currants

DIRECTIONS
Mix all dry ingredients in a large bowl. I use a whisk for this.  Heat the buttermilk to just above room temperature, and stir in the yogurt (if using) and . Slowly mix the milk in to the flour mixture to create a thick, pliable dough. A sturdy spatula is ideal for mixing, and a stand mixer with a bread hook is also great. Turn dough out onto a countertop and, using a bench scraper, stretch and fold the dough over itself a few times. Cover with the bowl and let rest for an hour. Thereafter, at approximate 45 minute intervals, revisit that dough several times to again stretch and fold the dough over itself 3-4 times. If a few intervals stretch into hours rather than 45 minutes, don't worry.

Then, 90 minutes before the time you want the bread to finish baking, shape the dough into the shape you like, and place on a floured baking tray for its final rise. Sprinkle with flour, and cover with a towel.  Alternatively,  roll this dough in flour and place in a loaf pan (or split into two chunks and divide between two smaller loaf pans).  Let rise for 25 minutes, then preheat your oven to 400 and let the dough continue to rise for another 20-30 minutes while the oven preheats.

Remove the towel, slash the dough as you like, and slide the baking tray into the hot oven. If you have a mister, spritz the dough a few times to assist with creation of a chewy crust. Bake for 25-30 minutes or until rapping on the loaf with your fingertips yields a nice "hollow sounding" thump. Let cool for 10 minutes, if you can wait that long.

Leek and Potato Chowder

Hearty, chunky leek chowder pairs well with inclement weather.  This recipe takes inspiration from the immortal Marion Cunningham, although I made several changes.

Prep time:  20 minutes
Cook time:  45 minutes
Serves: 8-10

INGREDIENTS
6 tablespoons butter, separated
4 cups thinly sliced (1/8 inch) leeks, white and light green parts
2 cups thinly sliced (1/8 inch) celery (about 2 stocks) including leaves
5-6 cups chicken stock
2 1/2 cups potatoes, 1/4 inch dice*
1 teaspoon thyme
4 tablespoons whole wheat (or white) flour
Salt to taste
Pepper to taste

DIRECTIONS
Heat 3 tablespoons of the butter in a stock pot over medium heat and saute the leeks and celery for 10 minutes, stirring.  Add 2 cups of stock and cook, covered, for another 10 minutes, stirring occasionally.  Add the diced potatoes and 2 more cups stock.  The potatoes should be just about covered. If not, add more stock.  Add the thyme.  Cook for 15-20 minutes or until the potatoes pierce easily with a fork.

Melt the butter in a small saucepan over medium low heat.  Stir in the flour and cook, stirring, as the roux bubbles and smooths.  A few tablespoons at a time, add hot stock from the soup to the roux, stirring or whisking constantly.  It will bubble and thicken.  Do this several times, then pour this flour mixture into your chowder, along with salt and pepper to taste, and cook for a a minute or two, stirring, as it thickens.

Serve hot, with crusty bread and a glass of Beaujolais, and laugh at the storm.

*If your potatoes are organic, leave the peels on for flavor, nutrition, and texture.  Just scrub 'em and use 'em

Photo and Recipe by Tod Dimmick

Whole Grain Blueberry-Flax Cornbread

Delicious with dinner, or breakfast.  This version doesn't use much sugar (you could add more).

Prep time: 10 Minutes

Cook time: 20 minutes

Serves: 4-6

INGREDIENTS

1 ½ cups cornmeal (I used medium grind)

1 ½ cups whole-wheat flour

2 tablespoons flax meal

2 tablespoons sugar or equivalent (I used stevia extract)

1 tablespoon baking powder

1 teaspoon salt

2 eggs

1 ½ cups milk

¼ cup canola oil

1 cup blueberries

DIRECTIONS

Preheat the oven to 425F. In a large bowl, mix the cornmeal, flour, flax meal, sweetener, baking powder, and salt. In another bowl, whisk the eggs, then whisk in the milk and canola oil.

Pour the egg mixture over the corn meal mixture and stir to combine into a thick batter. Stir in blueberries until just mixed. 

Scrape batter into an oiled 9x9 baking dish and bake for 20 minutes or until a toothpick inserted into the center comes out clean. (Frozen blueberries work fine, but the baking will more like 25-30 minutes).

Serve warm with butter.

Photo and Recipe by Tod Dimmick

Grilled Beans!

If real estate on your grill is available, try this tasty method. 

Prep time:  10 minutes
Cook time: 4-6 minutes
Serves:  2-4 as a side dish

INGREDIENTS
1 pound fresh beans
3 TB Olive Oil
Salt to taste

DIRECTIONS
Preheat your grill.  Place your beans in a baking dish, drizzle with the olive oil, and turn to coat.   When you're ready to cook, arrange the beans in a single layer across the grill (as in the photo above). Cook for about 3 minutes, turn with tongs, and cook for another 3 minutes or until tender crisp.   Carefully remove beans to a serving platter and drizzle with remaining oil from the baking dish.  Season to taste with salt.

Tip:  This method works best with larger beans (the smaller ones are more likely to fall in!)

Photo and Recipe by Tod Dimmick

Over the top veggie omelet

These veggies all skew towards the juicy, savory side, and the result is a hearty, satisfying omelet.

Prep time:  5 minutes
Cook time:  5 minutes
Yield: 1 omelet

INGREDIENTS
2 tablespoons extra virgin olive oil
1/4 cup onion, 1/4 inch dice
1/4 cup green bell pepper, 1/4 inch dice
1 teaspoon minced jalapeño
2 eggs
water
1/4 cup fresh mozzarella, thinly sliced
1 tomatillo, 1/4 inch dice (about 1/4 cup)
1/4 cup tomato, 1/4 inch dice, drained
Salt

Pepper

DIRECTIONS
Heat the olive oil over medium heat in a small skillet or omelet pan and cook the onion, bell pepper, and jalapeno for 5 minutes, stirring occasionally.

While these vegetables are cooking, whisk the eggs in a large bowl, then whisk in a tablespoon of water.

When the cooked vegetables are ready, remove to a dish, and keep the skillet over the heat.  Pour the egg mixture into the skillet, and allow to cook without stirring for two minutes, or until the eggs are just solid, loosening around the edges with your spatula. Arrange the mozzarella in a thin layer across one half of the omelet.  Top the cheese with the diced tomatillo and tomato, followed by the cooked veggies.  Using a spatula, gently fold the opposing side over the filling, and allow to cook for a minute.  Slide or lift your omelet onto a serving plate, and season to taste with salt and pepper.

Now engage in the time-honored tradition of assembling a bite with the perfect combination of ingredients.  When you accomplish this feat, close your eyes and enjoy the flavor.

Photo and Recipe by Tod Dimmick

Oeuf Cocotte and the terroir of a dish

It's not all that often that I come across a cookbook that speaks directly to me, so when my friend Marcia gave us this slim volume, I was a bit skeptical. 

But Clotilde Dusoulier's Chocolate and Zucchini is just such a book.  It's not just the recipes, based on straightforward combinations of a limited number of fresh local vegetables, nor the methods, which are generally simple (4 or 5 steps).  It's that Dusoulier also brings her passion for the story: What's behind each ingredient, and each recipe, informs her, and our, appreciation of flavors and textures.  If hers was a book about wine, I'd suggest she was describing terroir,  the cherished French concept of the cumulative role that soil, air, and climate plays in the character of each wine (or in this case, each recipe) to give it a unique personality, and makes a Tarte Tatin a la Tomate much more than the sum of its parts (You might think that it's simply pastry, tomatoes, and goat cheese).  This is the soul of a good cookbook.  Many are about the mechanics.  Not so Chocolate and Zucchini.  Here, the back story is just as important as following the directions (and, by the way, just as important to the fun).

It doesn't hurt that the title of the book, which sets forth two ingredients as proxy for Dusoulier's favorite culinary themes (zucchini for fresh, seasonal, local produce, and chocolate for indulgence) just happen to be favorites of mine also.  And yes, she even brings them both together in her own version of Chocolate Zucchini Cake, a delightfully surprising combination (Here's my version).

Here's one dish out of Chocolate and Zucchini (Yes, the book serves up an engaging story that adds to its appreciation, but you'll have to pick up your own copy for that terroir).

Oeuf Cocotte
From Chocolate and Zucchini, by Clotilde Dusoulier

Serves 2

INGREDIENTS
1 pat unsalted butter for greasing ramekins
2 tablespoons creme fraiche, or sour cream
1 ounce thinly sliced dry-cured ham, shredded in 1/2 inch strips
2 extra-fresh high-quality large eggs
6 cherry tomatoes, halved
fine sea salt and freshly ground pepper
1 tablespoon snipped fresh chives

DIRECTIONS
1.  Preheat the oven to 400F and grease two 6 ounce ramekins with butter.  Drop a spoonful of cream in each ramekin and top with the ham.  Break one egg into each ramekin without rupturing the yolks, top with the tomatoes, and season with salt and pepper.

2.  Place the ramekins in a baking dish large enough to accommodate them and pour hot water in the dish halfway up the ramekins.  Place the dish in the oven and bake for 15-18 minutes, depending on how runny you like your eggs.

3.  Remove the dish from the oven and the ramekins from the dish (the ramekins will be hot). Sprinkle with chives and serve immediately, with crusty bread for dipping.

Variations:  Apart from the egg and cream, all the ingredients can be changed based on what you have on hand:  cooked bacon, chicken, or smoked tofu; mushrooms (fresh, or dried and rehydrated, leeks, or zucchini; and any herb or spice you like.  You can add a spoonful of onion confit, a sliver of foie gras, or a bit of cheese (grated Comté, shavings of Parmesan, diced goat cheese).

Photo by Tod Dimmick

#realfoodbookbooks 

Provencale scramble

Creamy eggs, sweet tomato, minty basil, pungent scallions.  This dish is a celebration of flavor. Every ingredient can be found in Provencale Markets.

Prep time:  5 minutes

Cook time:  10 minutes
Serves:  3-4

INGREDIENTS
6 eggs
4 tablespoons milk or water
1/2 cup shredded Tomme de Savoie cheese (or your favorite, a cheddar would be great)
3 tablespoons olive oil
1/4 cup scallions, 1/4" dice
1 cup coarsely chopped fresh basil
1/2 cup tomato, 1/4" dice
salt and pepper to taste

DIRECTIONS
In a large bowl, whisk the eggs, then whisk in the milk and the cheese.  Set aside.

Heat the oil in a large skillet over medium heat, add the scallions, and cook, stirring, for 1 minute.

Turn heat to medium low and pour the egg mixture over the scallions.  Add the basil and tomato.  Cook, stirring slowly and constantly, for 2-4 minutes or until the eggs are cooked to the consistency you like.

Serve, seasoning to taste with salt and pepper.  Whole wheat toast alongside is a natural

Photo and recipe by Tod Dimmick