Tag Archives: spring recipes

Two Egg Herb Omelet Recipe

The herbs in my garden are lush in mid spring and so are the dandelions, ingredients for a simple lunch.  I used to walk my garden every day to see what was happening in it, to see the minute changes that occur from day to day.  The side effect of this routine is that I become relaxed and breath more deeply as I examine the plants for insect life and general health.  The noise in my head and all around me grows more quiet as I cut some herbs or spy a small rogue white violet that made its way into my yard without my help.

I’ve been out of the habit of making my garden rounds for the last year but I was reminded to go out there yesterday when I found myself hungry at lunch time with two eggs and no will to make something fancy or time consuming.  I realized that dandelion greens will be growing tougher and more bitter soon and I hadn’t eaten any yet this year.  So I took a small bowl and some scissors and did my rounds.

I discovered that my currants are covered in tiny green fruits.  I will be taking these two bushes with me to California if they’re allowed in the state (white pine rust is an issue in some places).  If not, I’ll give them to a friend.  This is the first time they’ve really put out a respectable number of fruits and it made me happy to see the promise of currant sauce.   I noticed that my comfrey has gone to flower – comfrey that I’ve finally got to settle in my yard after several failed attempts in previous years.  Little wild daisies are sprouting in the pathways and I enjoy the scattering of their seeds in random clumps though my neighbors will not appreciate this chaos.  My elderberry is budding out and has so many strong new shoots they are ready to be permanently planted out.  I have one to give a friend and one to take with me to California.  It reminded me that I want to take a cutting of the native elderberries.

There’s a rogue potato plant in my herb bed which reminds me of myself living in McMinnville, out of place and thumbing my nose at the natives who try to muscle me out.  The garlic my mom planted is getting strong and tall  and I wonder if they’ll be close to ready by July though I know they won’t and it bothers me to leave them.  I cut a handful of small dandelion greens, some parsley, thyme, and oregano and head back to the kitchen where I made this two egg omelet with cheese and a half an avocado, a simple fresh light lunch.

Two Egg Herb Omelet Recipe

serves one person

Two Egg Herb Omelet Recipe

Ingredients

  • 2 eggs
  • a handful of fresh herbs and dandelion greens, minced
  • a few shakes of salt
  • a few grinds of pepper
  • 1 Tbsp vegetable oil
  • a handful of grated cheese
  • half an avocado if you have one

Instructions

  1. In a small bowl whisk the two eggs together with the herbs, salt, and pepper using a fork.
  2. Heat the oil in a small frying pan on high. When the oil is hot turn the heat down to medium.
  3. Pour the eggs into the pan and let the bottom cook for a few minutes.
  4. Flip the eggs over in one piece and cook for a few more minutes.
  5. When the eggs are cooked through add some cheese to one side and fold the other side on top of it. Turn the heat off and put the lid on the pan for a couple of minutes to melt the cheese.
  6. Put it on a plate with sliced avocado and eat it. If you're a philistine like me, add ketchup.

Notes

I like my eggs to be well done but if you're more French in your tastes you can leave them much softer by not cooking for as long. It makes me shiver to think about but I believe if you want the insides to be runny like they sometimes served my omelettes to me in Paris, you don't cook both sides of the omelette. Just cook longer on the one side and then fold over with the cheese inside. You're on your own with that.

Any combination of herbs will work. Just walk your garden and cut what you like. A handful of anything will do. If you don't like your omelette to have such a strong herb flavor, use less. If you cut dandelion leaves, choose the newest smallest ones because they'll be less bitter and more tender. By the time June comes, it's too late for those.

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Pan Roasted Mushrooms With Thyme Recipe

I can’t get enough mushrooms right now.  I haven’t been seeing the wild ones at the farmer’s market yet but I’ve been buying a whole lot of cultivated white button and Crimini mushrooms.  I love them almost any way except for raw.  I love to roast them on the grill, sautee them thinly sliced with onion to put in omelets, and of course I love to make tofu stroganoff.  But this is by far my current favorite way to eat mushrooms: pan roasting them with onions and thyme in olive oil and then finishing them off with some red wine vinegar.  I’d use wine but I never happen to have any sitting around.  When they’re still warm but not hot I put them on a bed of lettuce with some feta cheese and dress with vinaigrette.  It’s a simple but satisfying salad.

Pan Roasted Mushrooms With Thyme

Pan Roasted Mushrooms With Thyme

Ingredients

  • 2 lbs button mushrooms, quartered
  • 1 onion, quartered and thinly sliced
  • 3 Tbsp olive oil
  • 2 tsp dried thyme
  • 1 tsp salt
  • 1/4 cup red wine vinegar
  • freshly ground pepper to taste

Instructions

  1. Heat up the olive oil in a large saute pan and add the mushrooms and onions.
  2. With the heat on high saute the mushrooms and onions until they start to brown, stirring frequently to prevent them from sticking to the pan or burning.
  3. Add the thyme and salt and turn the heat down to medium-high.
  4. Add the vinegar and cook with a lid on for about five minutes to get the mushrooms to release their juices.
  5. Remove the lid and continue cooking until all the juices have cooked down, stirring frequently.
  6. Grind fresh pepper over them and serve.

Notes

You can serve these mushrooms as a side dish, add to a salad, or add them to eggs. These are just the ways we've enjoyed them - I'm confident there are many other ways to enjoy this dish. If you have some red wine on hand I suggest using that in place of the red wine vinegar. This recipe can be easily halved. I do a big batch because we can't get enough of them.

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Asparagus and Fresh Fava Couscous Recipe

I am seeing fresh favas show up at more and more markets both in my own area and across food blogs.  This is a happy circumstance and if you haven’t found them at your local farmer’s market start pummeling your local farmers to grow them.  I dislike dried favas a great deal but eaten fresh they are nutty and a little sweet (much like peas) and versatile.

I can’t get enough of them which is why I usually grow at least one bed of them in my own garden.  I missed out this year which is really cramping my style because their season is super short and once you see them at the farmer’s market you may only have two weeks to take advantage of them.  They don’t keep well in storage.  (Take note when buying them and putting them in the fridge:  you have a maximum of two days to get those suckers shucked and blanched before they will go off).

I usually try to get people to try favas in my grilled polenta recipe but right now, I want you to try this recipe and play with it while you have the chance.  There are so many ways you could alter what I offer here to suit your personal tastes and to expand it.  This is simple and pretty fast to make.

Asparagus and Fresh Fava Couscous

serves 8

Ingredients:

1 1/2 cups couscous

1 Tbsp olive oil

3 cups water

1/3 cup olive oil

1 bunch of asparagus, trimmed and cut into 1″-2″ pieces

1 cup fresh shelled favas (a good sized produce bag of unshelled), skin removed

6 garlic cloves, sliced thinly

1/2 bunch basil, julienned

8 oz feta, crumbled

2/3 cup mustard vinaigrette to dress it with

Method:

Make the couscous according the directions HERE.

In a large saute pan heat 1/3 cup olive oil on med/high heat.  Add the asparagus and the shelled beans.  Do not walk away.  You need to stir this frequently or the beans will stick to the bottom of the pan.  When the asparagus and beans start to brown, add the garlic and saute just until they start to brown.  Turn the heat off and add the basil.

Add the couscous to the vegetables and toss really well.  Add the feta and the dressing and toss really well again.  Eat.

Recipe Notes: About trimming the asparagus- I cut a good 2 to 3 inches off the bottoms and that’s not always enough.  I cut the stems into 1″ pieces and then left the tops a little longer.  About preparing favas- yeah, they’re a little work but they’re worth it.  Be sure to blanch the beans and then remove the outer skin.  I failed to weigh the unshelled bag of favas I bought but did measure the shelled beans.  I don’t think you need to get your knickers in a twist over this one.  Just get a good sized bag of favas and it will be perfect.

I added no salt or pepper to this recipe because I used a vinaigrette to dress it which already has seasonings in it.  If you don’t like vinaigrette I suggest you use plain olive oil instead but use only 1/3 cup of it and then salt and pepper the dish.  Be careful though, because the feta adds quite a bit of salt on its own.

If you are vegan I would ditch the feta and use one cup of green olives very rougly chopped if they’re large, or left whole if they’re small.  You could use kalamatas instead but I really think green here would be the best.  While this dish will still be good without either feta or olives, I think it makes the dish much more exciting.

This makes a lot.  I don’t cook in small amounts.  If you want to halve the recipe it’s not at all difficult.  Halve everything and make only 3/4 cup couscous to 1 1/2 cups water.

I had to give you one more picture.  To convince you to try this dish.