Recipes

Reverse Omelet with farm fresh eggs

I call it "reverse" because most omelets have veggies sprinkled in lightly as garnish, and the egg is full of meat and cheese, FAR more eggs, meat, and cheese than veggies. In my "reverse omelets" the veggies are the main component. If I use meat or cheese, it's as a garnish or to add a bit of flavor. Eggs come in second to the veggies.

Ingredients:

Chopped veggies, some that I frequently use are zucchini, red peppers, mushrooms, (these three are in the photo below). But kale, onions, broccoli, spinach, sugar pea pods are delicious. Use any and all of your favorites.

Directions:

Put the chopped veggies in a skillet with a little extra virgin olive oil. Toss until the veggies are tender. Sprinkle lightly with salt and pepper, as desired. Break farm fresh eggs right on top of the veggies; break the yolks with the spatula. Alternately, you can scramble the eggs before adding them. Turn over until the eggs are done. Add fresh herbs
and spices to taste.

This picture shows an omelet served with a little salsa since I used Tex-Mex spices. You can also use Asian, Italian or any of your favorite spices along with veggies of choice. Spinach, tomatoes, olives and feta with fresh basil and parsley is a favorite combination of mine.

Swiss Chard with Caramelized Onions and Pine Nuts

from Oakdale Farm

Visit oakdale farms' web site.

2 tablespoons pine nuts
1 tablespoon extra-virgin olive oil
1 large onion, coarsely chopped
1 bunch Swiss chard, about a pound, washed, leaves and stalks separated
2 tablespoons balsamic vinegar
1 cup raisins
1/4 teaspoon salt
ground black pepper to taste
Toast the pine nuts until golden brown, set aside to cool.
In a large deep skillet or a dutch oven heat the oil over medium-low heat, add the onions and cook them until golden brown and very soft, stirring from time to time, for about 10 minutes.
While the onions are cooking, cut the chard stalks into strips 2 inches long by 1/4 inch wide and tear the leaves into 2-inch pieces.
Add the chard stalks and raisins to the onions and cook them until the stalks are tender, about 10 to 15 minutes. Stir occasionally while the stalks are cooking. Once tender add the leaves and vinegar, toss all about to coat the leaves with the oil, and cook about 5 minutes or until the leaves are wilted and tender. Season with salt and pepper, transfer to a serving dish and top with the reserved pine nuts. Enjoy! 

Honey Vinaigrette Dressing   

** Featured ingredient: Aquidneck Honey

Easy and delicious, this dressing is perfect for salads, leftover whole grains and grilled or roasted veggies.

1/4 cup of your favorite vinegar
1/2 cup extra virgin olive oil
1/4 tsp sea salt
1 T fresh chopped Market herbs
Juice of 1 lemon
1 tsp Aquidneck Honey
1 tsp Dijon mustard