Week 3 Recipe: Ruby Vegetable Egg Bite Muffins

Recipe of the Week:  Ruby Vegetable Egg Bite Muffins

Ruby Vegetable Egg Bite Muffins by Miriam Meir The bright color of these savory egg bites comes from fresh beets and carrots. Packed with vegetables, herbs, and feta, they make an easy breakfast, lunchbox addition, or grab-and-go snack throughout the week. Ingredients 2 red potatoes, grated 1 onion, finely diced 2 carrots, grated 1 red beet, peeled and grated 1 cup lamb's quarter (or spinach), chopped 1 bunch fresh oregano, chopped 8 eggs 1/2 cup feta cheese, crumbled 1/2 cup flour 1 tsp baking powder 1 tsp turmeric - I used Sourcery's delicious turmeric from the spices share!  Salt and black pepper, to taste Olive oil for greasing the muffin tin Step 1.  Preheat the oven to 375°F. Grease a 12-cup muffin tin with olive oil and lightly dust with flour. Step 2. Sauté onion in olive oil until soft. Add grated potato, carrot, and beet; cook 5 minutes. Stir in greens until wilted.  Step 3. In a large bowl, whisk together the eggs. Stir in the flour, baking powder, turmeric, salt, and pepper until smooth. Mix in the feta, and fold in the vegetable mixture.  Step 4. Divide the mixture among the prepared muffin cups, filling each nearly to the top.  Bake for 25–30 minutes, or until the tops are golden brown and the centers are set. Nutrition (per 2 egg bite muffins) Calories 210 • Protein 11 g (22% DV) • Carbohydrates 16 g (6% DV) • Fiber 3 g (11% DV) • Fat 11 g (14% DV) Vitamin A 61% DV • Vitamin K 92% DV • Calcium 15% DV • Iron 11% DV • Folate 16% DV • Choline 35% DV Tip Radish greens are often the first thing in the share to wilt. As soon as you get home, separate the greens from the roots. Store the roots in the refrigerator and wrap the greens in a damp towel inside a loosely closed bag.  Radish greens can be tossed directly into salads for a peppery flavor similar to arugula - especially lovely in a salad that also contains the thinly sliced radishes themselves! You can also sauté them with garlic, blend them into pesto, or fold into frittata. About Miriam Miriam is a mom, a teacher, and a part-time grad student. Her family's kitchen is broadly Mediterranean, and inspired by their heritage: Belgian, Israeli, Moroccan and Syrian. As always, please visit our blog for recipes over the past dozen years, and send us your recipes if you find something that you really love and that utilizes our current distribution.   Instagram Facebook Website Click here if you have a recipe to share!

 

Cream of the Crop Recipe Week 2: Sheet Pan Focaccia Pizza

Sheet Pan Focaccia Pizza

By:  Kurt Flehinger

This is a great vehicle for topping your pizza with nearly anything you get in your CSA box.  We divided the pizza into three zones each with a different topping.  One third was sautéed red onion with chopped tomatoes.  The second was sautéed escarole, garlic and white beans.  And the third section was fresh arugula on top of mozzarella.  

The Foccacia Dough

1 tsp. sugar

2 tsp. dry yeast

1 1/2 C. warm water 

2 3/4 C. all purpose flour

3-4 Tbsp. extra virgin olive oil

2 tsp. salt

The Toppings

12 oz. fresh mozzarella (torn into rough pieces)

1 small red onion

1 c. canned chopped tomatoes, thoroughly drained

6 large escarole leaves

4 cloves garlic sliced

3/4 c. cannellini beans

extra virgin olive oil

2 C. arugula

Salt and Pepper

1. Add water to mixing bowl and sprinkle sugar and yeast.  (This can be done in a stand mixer).  Let sit until bubbly (approximately 5 minutes).

2. Lightly oil a half sheet pan and cover with parchment paper.  Sprinkle remaining 3 Tbsp. over parchment paper.

3. Add flour, salt and olive oil and mix for five minutes.  The dough will be very wet and sticky.

4. Scrape dough into mound on the sheet pan.  Cover with a large bowl and let rise for 1 hour at room temperature.

5. With oiled fingers, gently press the dough out so that it covers the sheet pan.  The dough will be very wet and sticky so continually add oil to your fingers.

6. Cover the sheet pan with another pan and allow to rest for 45 minutes to an hour.

7. Heat oven to 450 degrees while dough rests.  If you have one, place a pizza stone in the oven to heat.  But this dish works just fine on the regular oven rack.

8. While the dough rests and rises prepare the toppings.

9. Slice the red onion and sautee it in 1 Tbsp. olive oil until soft but not brown.  Lightly salt. Remove from heat and set aside.

10. Chop the tomatoes and mix with 1 Tbsp. olive oil and 1/2 tsp. salt.

11. Thoroughly wash the escarole and roughly chop.  Heat 2 Tbsp. olive oil in a sautee pan over medium.  Add arugula and garlic, 1/2 tsp. salt and a couple of grindings of fresh pepper.  Saute escarole until wilted and soft, about five minutes.  Remove from heat and set aside.

12. Wash and rinse the arugula and tear it into rough pieces.  

13. Spread roughly torn pieces of fresh mozzarella evenly over entire dough.  

14. Sprinkle the red onions and chopped tomatoes over 1/3 of the pizza.

15. Spread the sautéed escarole over another 1/3 of the pizza.

16. Place pizza in the oven for 25 minutes.  The edges of the dough will be golden brown.

17. Remove from oven and allow to cool for five minutes.

18. Spread the torn arugula over the remaining 1/3 of the pizza.

19. Cut and enjoy!

Note:  You can substitute tomato sauce for the chopped tomatoes.  Also, for those of you receiving the mushrooms, they would make an excellent topping sautéed in a little olive oil with garlic.

Cream of the Crop Recipe Week 1: Warm Spring Vegetable Salad

Recipe of the Week:  Warm Spring Vegetable Salad with Lamb's Quarter and Tahini Warm Spring Vegetable Salad with Lamb's Quarter and Tahini by Miriam Meir The colors!  Ingredients 2 Yukon Gold potatoes, diced 2 medium onions, sliced 2 carrots, diced 1 red beet, peeled and diced smaller than the potatoes 1 bunch lambs' quarter, roughly chopped 2 cups spinach, roughly chopped 1 bunch arugula 2 tbsp fresh oregano, chopped 1 tbsp fresh thyme leaves 2 tbsp olive oil Salt and black pepper, to taste For serving: 1 head red leaf lettuce or Boston lettuce 3–4 red radishes, thinly sliced Tahini sauce: 1 tbsp tahini, 1 tbsp water, juice of 1/2 lemon, sumac (optional), salt to taste   Step 1.  Heat the olive oil in a large skillet over medium heat.  Add the potatoes, onion, carrots, and beet. Cook for 15–20 minutes, stirring occasionally, until the vegetables are tender and lightly browned. Step 2. Stir in the oregano, thyme, salt, and pepper. Add the lambs' quarter and spinach and cook until wilted, about 2–3 minutes. Remove from the heat and stir in the arugula. Step 3. Arrange the lettuce on a serving platter. Spoon the warm vegetable mixture over the lettuce. Top with sliced radishes and drizzle with tahini sauce before serving. Nutrition (per 1.5-cup serving) Calories: 150 Protein: 4 g Carbs: 20 g Fiber: 5 g Fat: 7 g Rich in vitamins A, C, and K, as well as iron and potassium. Tip Lamb's quarter is a wild green related to quinoa and spinach. It is rich in vitamins A, C, and K and contains more protein, calcium, and iron than spinach! Use it anywhere you would use spinach. I folded it into a frittata for lunch today, it was delicious.  About Miriam Miriam is a mom, a teacher, and a part-time grad student. Her family's kitchen is broadly Mediterranean, and inspired by their heritage: Belgian, Israeli, Moroccan and Syrian. As always, please visit our blog for recipes over the past dozen years, and send us your recipes if you find something that you really love and that utilizes our current distribution.   Instagram Facebook Website Click here if you have a recipe to share! Copyright © *2018* All rights reserved. unsubscribe from this list    update subscription preferences