Steak and Asparagus Scramble with Feta

I waited too long to post this, and asparagus season is over unless you froze some. Oh well, come back to it next year... This is a great vehicle for leftovers. If you don't have leftover cooked asparagus, give it a quick steam or blanch.

1-2 Tbsp butter
8 eggs, beaten
1-2 cups diced cooked asparagus
102 cups diced cooked steak
2-3 ounces crumbled feta
Salt and pepper to taste

Melt the butter in a large skillet. Mix the eggs with the asparagus, steak, and feta. Add to the skillet and cook over low-medium heat, scrambling the eggs, until the eggs set up. Serve hot with salt and pepper. A nice salad and a loaf of fresh bread wouldn't go amiss.

Serves 4-5.

Mushroom Goat Cheese Quiche Muffins

If you can't find local mushrooms this time of year, re-hydrating dried ones is also an option. Eggs and cheese, of course, are great year-round locavore staples, as are storage crops like shallots and other alliums.

I bought some silicone reusable muffin cups, and they work like a dream for these quiche muffins - no sticking at all, super easy cleanup.

8 large eggs
1 cup whole milk
2 ounces goat cheese, crumbled
olive oil
1 large shallot, minced
1/2 lb shiitakes or other mushrooms, diced
Salt and pepper

Preheat the oven to 350 degrees.

Beat the eggs in a medium bowl. Stir in the milk and crumbled goat cheese and let sit at room temperature while you prepare the other ingredients.

Heat a little olive oil in a medium skillet. Add the shallots and mushrooms and saute until tender, 3-5 minutes. Add salt and pepper to taste.

Divide the mushroom mixture evenly between 16 standard muffin cups. Stir the egg mixture, then ladle into the cups over the mushrooms, making sure to get some goat cheese in each one.

Bake for 20-25 minutes, until the quiche muffins are cooked through. Serve hot, warm, or room temperature.

Makes 16 egg muffins. Serves 4-6.

Greek Spinach Frittata

This savory frittata, full of flavor, is excellent for dinner as well as brunch or lunch. Use fresh oregano if you can get it, and of course scapes while they are in season. Substitute dried oregano and a couple cloves of garlic at other times of year. Bacon makes a nice accompaniment for this, but you won't miss it if you don't have it. Be sure to use an oven proof skillet for this.

4-5 ounces spinach, stemmed
8-10 eggs
2-3 tsp finely chopped fresh oregano (or 1/2 - 1 tsp dried)
3 ounces feta
Salt and pepper to taste
3-4 Tbsp olive oil
1/2 cup finely chopped garlic scapes

Lightly steam the spinach, then chop well.

Beat the eggs in a medium bowl. Add the oregano, feta, and salt and pepper.

Preheat the broiler.

Heat the olive oil in an oven proof skillet (10 inches is a good size). You want a generous quantity of oil to prevent the frittata from sticking, so don't skimp. Add the scapes and saute over medium high heat for 1-2 minutes. Reduce the heat to medium and pour in the egg mixture. Make sure everything is well distributed in the pan, reduce heat to low-medium, and cook until the egg is well set around the edges.

Finish the frittata under the broiler. 3-5 minutes should be enough; check after 3 to see whether it is done in the middle. If you still have liquid egg, continue to broil, checking every minute or two for doneness. Serve warm or hot.

Serves about 4.

Spinach and Edam Quiche

It's springtime (even if the weather thinks it might be summer), and that means greens and eggs are plentiful. If you like, you could substitute shredded or sliced asparagus for the spinach in this recipe - just steam it lightly first. And if Edam doesn't suit you, swap in goat cheese or Swiss instead. I used Chase Hill Farm's Dutch Gold cheese, which is much like an Edam.

5 large eggs, beaten
1 1/2 cups cream or milk (or a combination)
Salt and pepper to taste
1/4 lb spinach, washed and stemmed
1 9-inch unbaked pastry shell, prepared in the pan
Olive oil
2 ounces Edam, sliced or shredded

Preheat the oven to 375 degrees.

Combine the eggs and cream or milk in a medium bowl. Add salt and pepper to taste.

Lightly steam the spinach (I do this in a covered bowl for 1 minute in the microwave). Pour of excess liquid and chop finely.

Lightly oil the bottom of the pastry shell. Spread the cheese over the the bottom, then the spinach. Pour the egg mixture over the cheese and spinach. Swirl around gently to mix the ingredients.

Carefully transfer the quiche to the oven. Bake for 40-50 minutes, until cooked through. Serve hot, warm, or room temperature.

Serves about 4.

Parmesan Celeriac Hash

If you have a food processor with a grating attachment, this is quick to prepare. It works well for a quick weeknight dinner when served with fried eggs and maybe toast and/or bacon. Or of course, make it to go with brunch. Optionally, you could add chopped cooked bacon to the hash, and/or cook the hash in bacon fat instead of olive oil.

Olive oil
2 medium celeriac roots, peeled and shredded
1 medium onion, shredded or finely chopped
Salt and pepper to taste
1-2 tsp dried thyme
1/2 cup grated Parmesan

Heat a couple tablespoons of olive oil in a large skillet. Add the shredded celeriac and onion. Cook, stirring periodically, over medium-high heat until the celeriac is tender and has browned pleasantly in places. Stir in the salt and pepper and thyme. Remove from heat and stir in the Parmesan. Serve hot.

Serves 4-6.

Garlic and Chard Frittata

This is simple and satisfying. Don't be surprised by the large amount of chard that goes into it - it really cooks down. Feel free to substitute spinach. You could also substitute a bunch of green garlic for the mature garlic at this time of year.

Olive oil
1 head garlic, peeled and minced
1 lb bunch of chard, chopped (stems finely chopped)
Salt and pepper to taste
10 eggs, beaten
1/4 cup grated Parmesan

Heat a little olive oil in a large skillet. Add the garlic and saute for 2-3 minutes, then add the chard (you may need to do this in batches). Saute until the chard is tender, another few minutes. Drain off excess liquid, then add salt and pepper to taste.

Use a 10-inch ovenproof skillet to cook the frittata. Either clean out the one you used to cook the vegetables and then oil it, or use a fresh one, coated with olive oil.

Place the chard mixture in the oiled pan, then pour in the egg. Cook over low-medium heat for 10-15 minutes, shaking periodically, until the frittata is mostly set. Turn on the broiler. Sprinkle Parmesan over the top of the frittata, then place it under the broiler for 3-5 minutes, until the top of the egg is set and the cheese is browned.

Serves about 4.

Sweet Rhubarb Quick Bread

I always save some strawberries in the freezer for this time of year, when the rhubarb is ready to pick but the strawberries aren't. But rhubarb is great on its own, too. Make this recipe as written, or, if you like, substitute some strawberries (mash partly first).

Rhubarb in the garden

3/4 lb rhubarb stems, stringed and cut into 1/2-inch lengths
1 cup whole wheat pastry flour
1 cup white whole wheat flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
2 eggs, beaten
2/3 cup sugar
1 tsp vanilla
1/2 cup vegetable oil

Preheat the oven to 350 degrees. Butter and flour a 9x5-inch loaf pan.

Place the rhubarb in a microwave proof bowl with a small splash of water and cover with plastic wrap or a plate. Steam on High for 1 minute, stir, then cook for another 1 minute and stir again. The rhubarb should be quite soft and will exude a good bit of liquid. If needed, steam for another 30-60 seconds. Set aside.

Combine the flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a medium bowl and stir.

Combine the eggs, sugar, vanilla, and oil in a large bowl and stir well. Stir in the rhubarb with its liquid. Add the dry ingredients to the wet ingredients and stir until thoroughly combined.

Pour the batter into the prepared loaf pan. Bake for 50-55 minutes, until a toothpick inserted into the center of the bread comes out clean.

Makes 1 loaf.

Goat Cheese and Thyme Quiche

Another easy and delicious brunch number. Use your favorite pie crust recipe.

1 9-inch pie crust
3 oz goat cheese, crumbled
4 eggs, beaten
1 cup whole milk
1/2 tsp salt
1/2 tsp dried thyme
Freshly ground black pepper to taste

Preheat the oven to 375 degrees.  Have the pie crust ready to go, pricked with a fork and chilled.

Spread the goat cheese in the bottom of the pie crust. Combine the eggs, milk, salt, and thyme, and pour carefully over the cheese, being sure to avoid overfilling the crust. Bake for 30-35 minutes, until cooked through.

Serves 3-4.

Sausage Cheddar Quiche

Perfect for breakfast or brunch, even lunch. I like to make these with some whole wheat in the pastry, but use whatever is your go-to pie crust recipe.

1 9-inch pie crust (not deep dish)
1/2 lb breakfast sausage, crumbled and cooked
3 oz shredded sharp cheddar
4 eggs, beaten
1 cup whole milk
1/2 tsp salt

Preheat the oven to 375 degrees.

Have the pie crust ready to go, pricked all over with a fork, and chilled.

Spread the sausage and cheddar in the bottom of the pie crust. Combine the eggs, milk, and salt, and pour over the filling, being careful not to overfill the crust. Carefully transfer the quiche to the oven and bake for 30-35 minutes, until cooked through.

Serves 3-4.

Caramelized Fennel and Onion Frittata with Tomatoes and Goat Cheese

This is what I did with the rest of my batch of Caramelized Fennel and Onions, after using some on pizza a few days ago.  Goat cheese goes beautifully with these flavors (it would make a nice variation for the pizza, too).  Like many frittatas, this works for any meal of the day.  Can be served hot or at room temperature.

6 eggs, beaten
1 - 1 1/2 cups Caramelized Fennel and Onions
3-4 oz. crumbled goat cheese
Salt and pepper to taste 
1 medium tomatoes, sliced 1/8-inch thick (seeds removed)

Combine the eggs, caramelized onion and fennel, goat cheese, and salt and pepper in a medium bowl.  Let it sit at room temperature for 30 minutes or so if you can.

Oil well a 10-inch oven proof skillet and heat it up over medium heat.  Pour in the egg mixture and make sure the veggies and cheese are evenly distributed.  Cook, without stirring, over low-medium heat until the eggs are largely set.  While you do so, preheat the broiler.  Lay the tomato slices on top of the egg mixture.  Finish the friittata under the broiler for 3-5 minutes, until the eggs are cooked through.

Serves 3-4.

Scape and Cilantro Scramble

This made for a quick supper on a night when I was in a hurry, but if you like bold flavors with your breakfast or brunch it would work there, too.

8 eggs, beaten
3/4 cup shredded sharp cheddar
1/4 cup chopped fresh cilantro
Salt and pepper to taste
1 Tbsp butter
1/2 cup chopped garlic scapes
Salsa or hot sauce for topping (optional)

Stir together the eggs, cheddar, and cilantro in a medium bowl, then add salt and pepper. Set aside.

Melt the butter in a large skillet, then add the scapes and saute for 2-3 minutes. Pour in the egg mixture and cook over low-medium heat, stirring, until the eggs are cooked through.

Serve hot, topped with hot sauce or salsa if you like.

Serves 3-4.

Quiche with Caramelized Onions and Cheese

I made this for Easter brunch with local eggs, milk, cream, cheese and onions. The secret is in taking a nice long time to caramelize the onions. If you like, make extra and keep them in the fridge for up to a week or so to use with other dishes. Quiche is best made with whole milk, if not cream or half-and-half, but you can use 1% or 2% if you like - the texture won't be as rich and custardy, but it will be passable.

1 Tbsp olive oil
1 very large onion or 2 medium onions, thinly sliced
1 9-inch deep dish pie crust (I use Mark Bittman's recipe)
2-3 oz. Edam, Gouda, or Swiss (shredded), or goat cheese (crumbled)
5 large eggs
1/2 cup cream (optional)
1 1/4 cup whole milk, or 1 3/4 cup if not using cream
1 tsp salt
Black pepper to taste

Heat the olive oil in a large skillet, then add the onions. Saute over low-medium heat for about an hour, stirring periodically and loosely covering in between, until the onions turn a nice golden brown color and are extremely soft. If you have time, keep cooking them over low heat until they turn a deeper shade of brown.

While the onions cook, preheat the oven to 425 degrees. Prick the pastry shell all over with a fork. Take a piece of foil big enough to cover the bottom of the pie shell and come up the sides partway; butter one side of it. Press it firmly down into the pie shell, buttered side down, then add pie weights. Place it in the freezer for 10-15 minutes (or longer) to get nice and firm. Bake for 12 minutes, then remove from the oven and turn the heat down to 325 degrees. Remove the foil and pie weights.

While the pie shell pre-bakes, beat the eggs in a large bowl, then add the cream (if using) and milk and mix well. Stir in the salt and pepper.

When the onions and the pie shell are both ready, spread the cheese in the bottom of the pie shell. Add the onions in a layer over the cheese, then pour in the egg and milk mixture.

If you like, place the quiche on a baking sheet in case of spills, and to make it easier to get into the oven. Bake for 40-50 minutes, until the eggs are cooked through; when done, the quiche should still jiggle a bit in the center. Let cool for 10 minutes (or longer) to set up a bit more, then serve warm or room temperature.

Serves about 4.

Whole Wheat Waffles with Local Fruit

Use whole wheat pastry flour - available from Upinngil Farm and Four Star Farms - for whole grain waffles that are light, crisp, and flavorful. Local berries and stone fruits are a year-round luxury if you buy them in bulk in August and freeze them. If you like, substitute buttermilk for some or all of the milk.

2 cups frozen blueberries
2 cups whole wheat pastry flour
1 Tbsp baking powder
1/2 tsp salt
1 Tbsp sugar
2 eggs, beaten
1 1/2 cups milk
2 Tbsp melted butter, cooled
1 tsp vanilla extract
Maple syrup for serving

Place the blueberries in a medium saucepan over low heat. Warm, stirring occasionally, until they are warm through and juicy. It's fine if they continue to simmer while you cook the waffles.

Brush your waffle iron lightly with oil and preheat while you put the waffle batter together.

Combine the flour, baking powder, salt, and sugar in a medium bowl. In a smaller bowl, combine the beaten eggs, milk, melted butter, and vanilla extract. Add the wet ingredients to the dry ingredients and stir to combine thoroughly.

Ladle batter into the center of the waffle iron. Close and cook until the indicator light show that it is done; if you like your waffles crispier, leave it another 30-60 seconds.

Keep waffles warm on a covered plate or in a low oven until ready to serve. Top with blueberries (and juice) and maple syrup at the table.

Serves about 4.

Variation: top with Blueberry-Strawberry Sauce, applesauce, or (in summer) fresh slice fruit.

Whole Grain Buttermilk Pancakes

It was a happy recent discovery to find that Mapleline Farm offers buttermilk in pint containers. Too many times in the past I found myself buying a quart to make some particular recipe, only to watch the rest of it go bad in the fridge. This time, my husband bought a pint in order to use 1/2 cup in a cake; the remaining 1 1/2 cups was just right for a batch of pancakes.

Use any type of frozen or fresh fruit you like in these, depending on the season and what you have on hand. Frozen or fresh blueberries are classic, and with good reason, but other options would be good, too. You can also substitute cornmeal or another type of flour (regular whole wheat, oat flour, buckwheat...) for up to half of the whole wheat pastry flour.

Local whole wheat pastry flour is available from Four Star Farms (sold at Green Fields Market) and Upinngil Farm (sold at the farm store, open year round).

2 cups whole wheat pastry flour
1/2 tsp baking soda
1/2 tsp salt
1 Tbsp sugar (or honey or brown sugar)
1 egg
1 1/2-2 cups buttermilk
1-2 cups frozen blueberries (or other fruit of your choice)
Butter or oil for cooking
Maple syrup for topping
Applesauce for topping (optional)

Preheat your frying pan(s) by placing them on the stove and turning the burner on low while you put the batter together.

Combine the flour, baking soda, salt, and sugar in a large bowl. In a smaller bowl, beat the egg, then stir in the buttermilk. Stir the liquid ingredients into the dry ingredients, then fold in the blueberries or other fruit.

Turn the heat under your frying pan(s) up to medium. Melt a little butter or heat a little oil, then ladle out the pancake batter. Cook for roughly 3-4 minutes per side, until golden brown and cooked through.

Serve topped with maple syrup and/or applesauce at the table.

Serves about 4.

Applesauce Pancakes

These are best with a nice, chunky homemade applesauce. I recently made some from a bag of utility apples from Clarkdale Fruit Farms. The pancakes come out tender and soft with a wonderful apple-y flavor.

1 1/2 cups whole wheat pastry flour
1/2 cup all purpose flour
1 Tbsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1 egg, beaten
1 1/2 cups applesauce
1/2 cup milk
1 Tbsp brown sugar
Optional additions: raisins, walnuts
Butter or oil for cooking

Preheat one or two skillets over low heat while you prepare the batter.

Combine the whole wheat pastry flour, all purpose flour, baking powder, salt, and cinnamon in a medium bowl.

In another bowl, combine the egg, applesauce, milk, and brown sugar. Pour the wet ingredients into the dry ingredients and stir until well combined. If desired, add in optional addition(s).

Cook the pancakes in butter or oil over medium heat, roughly 3 minutes per side. Keep cooked pancakes warm under a towel or in a low oven.

Serve with maple syrup.

Serves about four.

Squash Pancakes

Since I've still got a bunch of cooked butternut squash in my fridge, awaiting packaging for the freezer, it was an obvious thing to put into Sunday morning pancakes. I don't know why, but when added to baked goods, squash or pumpkin always seems to have a leavening effect - a particularly nice bonus when combined with whole grain flour.

1 1/2 cups whole wheat pastry flour
1/2 cup all purpose flour
1 Tbsp baking powder
1/2 tsp salt
1/4 tsp ground cinnamon
2 eggs, beaten
1 Tbsp brown sugar
1 cup milk
1 cup cooked winter squash or pumpkin, well mashed or pureed
Butter or oil for cooking
Maple syrup for topping

Preheat one or two large skillets over low heat while you put the batter together (thanks to Mark Bittman for this tip).

Combine the whole wheat pastry flour, all purpose flour, baking powder, salt, and cinnamon in a medium bowl.

In a separate bowl, combine the eggs, milk, brown sugar, and squash or pumpkin and mix well. Pour the wet ingredients into the dry ingredients and mix well.

Cook the pancakes in butter or oil over medium heat, roughly 3 minutes per side. Keep cooked pancakes warm under a towel or in a low oven.

Serve with maple syrup.

Serves about four.

Black Raspberry Cornmeal Pancakes

We got some black raspberries from Nourse Farms not long ago. I tray froze them, then stashed them in freezer bags for easy use in smoothies and baked goods. In these pancakes they make a great combination with the cornmeal and maple syrup.

1 cup cornmeal
1 cup all purpose or whole wheat pastry flour
1/2 tsp salt
1 Tbsp baking powder
1 egg, beaten
1 Tbsp molasses
1 1/2 cups milk
1 cup black raspberries (frozen is fine)
Butter or oil for cooking
Maple syrup for topping

Combine the cornmeal, flour, salt, and baking powder in a medium bowl.

In a small bowl, combine the egg, molasses, and milk. Stir the wet ingredients into the dry ingredients, then fold in the black raspberries.

Cook the pancakes over medium heat, flipping when the bubbles start to pop on top. Keep cooked pancakes warm on a covered plate or in a low oven while you cook the remainder.

Serve warm, topped with maple syrup at the table.

Serves about 4.

Quiche with Goat Cheese, Ramps, and Basil

Continuing on the ramps and goat cheese theme... I served this for Mothers Day brunch. I snipped a little fresh basil from our early seedlings - so good! I always like to start a little along with the tomatoes so I get a little preview ahead of the real season. Combine with local eggs and milk and you've got a great brunch or dinner item.

1 9-inch pie shell, unbaked
4 eggs
1 cup whole milk
1/2 tsp salt
2 oz goat cheese
3/4 - 1 cup chopped ramps (bulbs, stems, and leaves)
2 Tbsp chopped fresh basil (optional but really good)

Preheat the oven to 425 degrees. Line the pie shell with aluminum foil and top with pie weights (I keep some dried beans dedicated for this purpose). Pre-bake for about 12 minutes. Remove the pie weights and foil and bake an addition 5 minutes. Set aside. Reduce the oven temperature to 350 degrees.

Beat the eggs in a medium bowl, then stir in the milk and salt. Set aside.

Spread the goat cheese over the bottom of the pastry shell, then add the ramps and basil. Pour the egg mixtures over it all.

Bake for 30-40 minutes at 350 degrees, or until eggs are set. Serve hot, warm, or room temperature.

Serves about 4.

Applesauce Spice Muffins (Dairy-Free)

I put this recipe together this morning so that my visiting 20-month-old nephews, who are allergic to milk products, could have some. In addition to moisture and flavor, the applesauce adds sweetness, so that very little additional sugar is needed. I used some of the applesauce that I made and canned a few months ago from Clarkdale apples. If you like, you can substitute 2 cups whole wheat pastry flour for the all purpose and regular whole wheat.

1 cup all purpose flour
1 cup whole wheat flour
1 Tbsp sugar
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/8 tsp ground nutmeg
1 Tbsp baking powder
1 egg, beaten
1/4 cup canola oil
1 1/4 cups applesauce

Preheat the oven to 400 degrees and grease tins for 12 larger or 18 medium-sized muffins.

Combine the flour, sugar, salt, cinnamon, ginger, nutmeg, and baking powder in a large bowl. In a smaller bowl, combine the egg, oil, and applesauce. Stir the wet ingredients into the dry ingredients until thoroughly combined. Spoon the batter into muffin tins, then bake for about 20 minutes, until the tops are golden brown and a toothpick inserted in the center of a muffin comes out clean.

Makes 12-18 muffins.

Maple Cream Scones II

I posted a recipe for Maple Cream Scones back in 2008, but I think I like this one a little better. It's also a little simpler. The texture here is as perfectly light as a cream scone should be, and they hold their shape a little better than the others. You could easily add some blueberries to this dough as well.

2 cups whole wheat pastry flour
2 1/2 tsp baking powder
1/2 tsp salt
1 cup heavy cream
1/4 cup maple syrup (preferably grade B)

Preheat oven to 400 degrees. Whisk dry ingredients together in a large bowl. Add cream and maple syrup and stir until just combined. Drop by spoonfuls onto a baking sheet (I use a baking stone). Bake for about 15 minutes, until golden brown on top. Makes about 12 scones.

Variation: For a more formal presentation, add a little more flour so the dough is not too sticky. Turn out of the bowl onto a floured surface and knead a few times, then roll out to 3/4-inch thick and cut into rounds or wedges. Sprinkle with sugar if desired. Bake as directed above.