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Egg Salad

 

Egg Salad

Yield: 2

Ingredients

  • 6 eggs
  • 1 avocado, peeled and diced
  • ½ cup Pickled Radishes (see recipe)
  • ¼ cup celery, diced
  • ¼ cup onion, diced
  • ½ teaspoon black pepper
  • 2 tablespoons plain Greek yogurt, optional
  • Variation: 

  • BLT EGG SALAD
  • Stir in the following:
  • 3 slices bacon, cooked and crumbled
  • 1 tomato, chopped
  • ½ teaspoon celery salt

Instructions

  1. Gently place eggs in a medium saucepan and cover with cold water.
  2. Bring water to a boil over high heat.
  3. When water boils, turn heat off, tightly cover saucepan and let stand on stove top for 15 minutes. Empty water and cover eggs with ice until cool.
  4. Peel eggs and chop roughly; add to medium bowl.
  5. Add avocado, radishes, celery, onion and black pepper to eggs and gently stir.
  6. If using, add yogurt and stir until combined.
  7. You can substitute pickle relish for the radishes.
  8. Serve on fresh or toasted bread with lettuce leaves and a sliced tomato.

Notes

—Recipe developed for Edible Omaha by Julie Kolpin and Mary Oswald.

http://edibleomaha.com/recipes/egg-salad/

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Photo by Janelle Shank

ROASTED RADISHES

 

Photo by Janelle Shank

 Recipe adapted from Epicurious.com.

ROASTED RADISHES

Ingredients

  • Serving: 4 side-dish servings
  • 20 medium radishes, washed and quartered
  • 1–2 tablespoons olive oil
  • Kosher salt
  • 2 tablespoons unsalted butter
  • 1 teaspoon fresh lemon juice

Instructions

  1. Preheat oven to 450°.
  2. Grease a 9x13-inch baking sheet with olive oil or butter.
  3. In medium bowl, stir together radishes and olive oil until radishes are coated. Pour onto prepared baking sheet; sprinkle lightly with salt. Roast in oven, stirring occasionally, about 18 minutes or until fork pierces a radish easily. Add an additional pinch of kosher salt, if desired. Move radishes to serving bowl and set aside; keep warm.
  4. Preheat small skillet over medium-high heat. Add butter and a pinch of kosher salt, and cook until butter browns, about 3 minutes. Swirl skillet frequently to prevent burning. Remove skillet from heat; cool for 1 minute and stir in fresh lemon juice. Note: If you add the lemon juice too soon, the butter will spatter.
  5. Pour brown butter over radishes and stir to coat. Serve immediately.
http://edibleomaha.com/recipes/roasted-radishes/

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Photo by Janelle Shank

PICKLED RADISHES

 

Photo by Janelle Shank

 Recipe adapted from GardenTherapy.ca/pickled-radishes/

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Ingredients

  • Serving: 6
  • 2 clean canning jars with lids
  • 20 radishes, rinsed and very thinly sliced
  • 2 whole peeled garlic cloves
  • ¾ cup water
  • ¾ cup apple cider vinegar
  • 1 ½ teaspoons sea salt
  • 3 tablespoons honey

Instructions

  1. Add radishes and 1 clove of garlic to canning jars until packed tightly. Set aside.
  2. In small saucepan over medium heat, stir together water, vinegar, salt and honey until everything is dissolved.
  3. Pour hot liquid in jars until contents are covered. Cool completely and close tightly with lids; place jars in refrigerator.
  4. The radishes are ready to eat after 24 hours, and can be stored in the refrigerator for up to 3 weeks.
http://edibleomaha.com/recipes/pickled-radishes/

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egg

Poached Eggs with Hollandaise Sauce

 

Poached Eggs with Hollandaise Sauce

Ingredients

  • Poached Eggs
  • 6 cups water
  • 1 teaspoon white vinegar
  • 1 teaspoon salt
  • 2 eggs
  • Hollandaise Sauce
  • 3 teaspoons shallots, minced
  • ½ teaspoon white peppercorns, crushed
  • 4 tablespoons vinegar (white wine or cider)
  • 4 tablespoons water
  • 6 egg yolks
  • 16 ounces butter, clarified and warm (see
  • note below)
  • 2 teaspoons lemon juice
  • 1 teaspoon salt
  • 1 pinch white pepper
  • 1 pinch cayenne pepper, optional
  • 1 whole wheat English muffin, split and
  • toasted
  • 6 slices bacon, cooked
  • 6 asparagus stalks, rinsed, trimmed and
  • steamed

Instructions

  1. To poach eggs: In a saucepan, bring the water, vinegar and salt to a low simmer over high heat until small bubbles begin to come up from the bottom.
  2. Crack an egg, discard shell and slide egg gently into the simmering water. Repeat with second egg. Bring water back to a low simmer, reduce heat to low and simmer 2 to 2½ minutes until eggs yolks are soft and egg whites are set. Remove eggs from water with slotted spoon and drain on paper towels.
  3. To make sauce: Combine shallots, peppercorns and vinegar in a small pan and reduce over medium heat until almost dry. Add water and strain
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WARM SPINACH SALAD WITH BALSAMIC REDUCTION

Serving: 2

1 bunch of fresh spinach

2 tablespoons extra virgin olive oil, divided

Salt and pepper to taste

½ cup balsamic vinegar

1 ounce goat cheese, crumbled

2 tablespoons walnuts, toasted and coarsely chopped Add 1 tablespoon olive oil and balsamic vinegar to a small saucepan and bring to a boil.

Reduce heat to medium-low and cook until reduced by half, stirring constantly. Remove from heat and set aside. Meanwhile, heat remaining olive oil in a large skillet over medium high heat. Add spinach, salt and pepper and cook until leaves are barely wilted. Add spinach to serving dish, sprinkle with goat cheese and walnuts, and drizzle with balsamic reduction. Serve warm.

From Julie Kolpin

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SIRLOIN STEAK IN BEER AND MOLASSES MARINADE

Serving: 6–8

2 (16-ounce) beef sirloin steaks

¼ cup orange juice

¼ cup dark beer

2 tablespoons low-sodium soy sauce

2 tablespoons molasses

1 teaspoon freshly grated gingerroot

1 clove garlic, minced

1 tablespoon garlic scapes, finely chopped, optional

Use a fork to poke holes all over the surface of the steaks, and place in a large glass baking dish. In a nonmetal bowl, mix together juice, beer, soy sauce, molasses, ginger and garlic. Pour sauce over steaks, and let sit at least 30 minutes.

Lightly oil grill grates and preheat grill to high heat. Remove steaks from marinade and add to grill. Pour marinade into a small saucepan over medium high heat. Bring to a boil, and cook for several minutes. Grill steaks for 7 minutes per side, or to desired doneness. During the last few minutes of grilling, baste steaks with boiled marinade.

From Julie Kolpin

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CREAMY SCRAMBLED EGGS

Serving: 2

3 eggs, pastured fresh or frozen (If using frozen eggs, thaw in refrigerator for

24 hours before preparing recipe. )

1 teaspoon unsalted butter

1 tablespoon cream

Salt and pepper, to taste

Chopped fresh herbs, optional

Melt butter in a small, heavy saucepan over medium-low heat. Whisk eggs and cream in a small bowl until yolks are completely incorporated with the whites. Pour eggs into saucepan. Cook over medium low heat, stirring occasionally until eggs are of desired consistency. Season with salt and pepper and stir in fresh herbs. Serve immediately.

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SPRING GREENS SALAD WITH HONEY-GINGER DRESSING

Serving: 4–6

Salad:

1 pound asparagus (about 1 bunch), washed and trimmed

6 cups mixed fresh spring greens

5 scallions, sliced

1 cup chopped fresh vegetables (carrots,

celery, mushrooms and/or radishes)

Dressing:

1 tablespoon plus 1 teaspoon rice

vinegar, divided

2 teaspoons extra virgin olive oil

1 teaspoon fresh lemon juice

½ teaspoon grated fresh ginger

½ teaspoon honey

Salt and pepper

Bring a medium pot of water to a boil. Cut asparagus into 1-inch pieces. Add asparagus to boiling water and cook until crisp-tender, about 2 minutes.

Remove from heat and transfer asparagus to an ice bath. Drain.  Mix greens, scallions and asparagus in a large bowl. Add vegetables. In a small bowl, whisk together vinegar, oil, lemon juice, ginger, honey and salt. Drizzle dressing over salad, and sprinkle with salt and pepper. Serve immediately.

Adapted from www.MarthaStewart.com

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SPRING ASPARAGUS VELOUTÉ SOUP

Serving: 4–5

6 cups water

1 pound asparagus (about 1 bunch), washed and trimmed

2 cloves garlic, chopped

¾ stick unsalted butter

¾ cup all-purpose flour

2 tablespoons fresh lemon juice

1 tablespoon lemon zest

Kosher salt and fresh cracked black pepper

This recipe is by Sara DeMars Cerasoli, who wanted to create a recipe that represented her cooking style and pays homage to her alma mater, The French Culinary Institute.

In medium soup pot, bring the water and 2 tablespoons of kosher salt to a boil. Once the water boils, add the garlic and the asparagus and simmer for 1 minute. Remove the asparagus from the water and place in a bowl of ice water to cool quickly. Do not discard asparagus cooking liquid.

In a small saucepan, melt butter. Blend in flour, continuing to stir and cook slowly until completely incorporated. While stirring, cook for another 2 minutes without browning the mixture. Turn off heat. This mixture is now called roux.

Bring asparagus cooking liquid back to a simmer and slowly whisk the roux into the cooking liquid. Both roux and cooking liquid must be hot. Whisk quickly until everything is incorporated and smooth. Once completely incorporated, continue … Read More

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ASPARAGUS FRITTATA

Serving: 4

1 pound asparagus (about 1 bunch), washed, trimmed, and cut diagonally into 1-inch pieces.

1 tablespoon water

2 teaspoons olive oil

1 small onion, thinly sliced

½ teaspoon salt

½ teaspoon pepper

6 large pastured (fresh) eggs, lightly beaten

1 cup shredded Gruyere or Swiss cheese

Preheat oven broiler.

Cook asparagus by placing in a 2-quart microwavable dish with water; cover and cook on high for 2 minutes. Meanwhile, heat olive oil in a large oven-proof frying pan over medium high heat. Add onions, salt and pepper, and cook, stirring occasionally, until onions are softened, about 3 minutes. Add asparagus; reduce heat to medium-low and cook for 2 minutes. Crack eggs in bowl and whisk until combined. Pour into pan with asparagus mixture and cook until almost set, but still runny on top, about 2 more minutes.  Sprinkle cheese over eggs and put in oven to broil until cheese is melted and browned, about 5 minutes. Remove from oven with oven mitts and slide frittata onto a serving plate. Cut into wedges and season with salt and pepper, to taste.

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