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Posts Tagged ‘eggs’

By now we have all heard the reasons to eat local (better for us and the environment). However, many people still think it’s too expensive.  It doesn’t have to be. This dinner is one of many examples of a cheap and healthy meal, and it happens to be 100% local. Typically the meat will be the biggest purchase, so if you’re on a budget: eat less meat. You can choose either smaller portions, or fewer “meat” meals, or both.

This meal took about 20 minutes to make. Quick and easy. The kale: sautéed with some garlic till tender. The potatoes: roasted with olive oil, salt and pepper. The eggs:scrambled. The salad: tomatoes, basil, fresh mozzarella, olive oil, white balsamic vinegar. Simple and yummy! Like I’ve said before when you start with super fresh local ingredients you don’t need to do much to it to make it an amazing meal.  The most expensive part of the meal, the local wine -Bald Head Red from Duplin Winery (yum!)

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This was a simple, quick and yummy dinner. The meal is pretty self explanatory- no complicated recipes involved. This is the type of meal I tend to make when we need to eat quickly. This night my husband had to leave about an hour after I got home. So I needed to make dinner and he needed a chance to sit down and eat it, within an hour. Plenty of time.  This meal is actually 100% local too. Eggs and kale from Fickle Creek Farm, and the potatoes from Jones Farm and Redbud Farm.

Scrambled Eggs

4 eggs

salt, pepper

2 tsp water

Heat a skillet over medium heat, add some oil. Whisk the eggs, water, salt and pepper in a mixing bowl until eggs are pale yellow and slightly fluffy.  Add the eggs when the skillet is hot and constantly push around until solid-take off the heat just before they are done.

Roasted Potatoes

2 cups diced potatoes (any kind)

olive oil, salt, pepper

Heat the oven to 400 F. Toss potatoes with olive oil in roasting pan, season with salt and pepper, roast until tender- about 15 minutes.

Garlicky Kale

1 bunch kale, washed and ripped into bite size pieces

2 cloves garlic, minced

pinch of hot pepper flakes

Heat oil in medium-sized pot over medium-high heat. When oil is hot add pepper flakes and garlic. When garlic starts to brown add kale and cover. Lower heat and simmer/saute about 8-10 minutes, stirring occasionally. You can add some water or broth if it gets to dry.

Simple, quick and yummy.

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I purchased what will probably be the last of the heirloom tomatoes for the season today at the Western Wake Farmer’s Market.  This makes me sad. I will savor them.

Today’s findings included:

  • kale, lettuce, bell peppers, and eggs from Fickle Creek Farm
  • heirloom sweet potatoes (Carolina Ruby), heirloom tomatoes, cabbage, and carrots from Redbud Farm
  • red potatoes from Jones Farm

veggies

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This one sounded a little strange to me at first, but those are usually the best recipes. This one is adapted from  Potato Salad with Green Beans and Hard-Cooked Eggs in Vegetarian Cooking for Everyone.

1/4 cup apple cider vinegar

1/4 cup olive oil

2 Tbsp dijon mustard

2 cloves garlic, minced

2 Tbsp capers

1/2 red onion, finely diced

1 celery rib, finely diced

1 Tbsp fresh marjoram

1/2 Tbsp fresh thyme, chopped

2 pounds red potatoes

2 cups green beans, broken into 2-3 inch pieces

4 hard boiled eggs

In a large bowl combine the vinegar, olive oil, dijon, capers, onion, garlic, celery, thyme, salt and pepper.  If you don’t like raw onions saute the onion and garlic briefly in olive oil.  Place the potatoes in a large pot, barely cover with water, bring to boil. Boil the potatoes until almost tender, add the green beans and continue to boil until green beans are tender crisp (2-3 minutes).  Drain and add to the bowl of dressing. Toss till everything is covered in dressing, taste for salt.

Potato salad with Green Beans and Eggs

Slice the hard boiled eggs and serve. Yum! (again, served with tomatoes)

Potato Salad dinner

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