- The Lazy Gastronome
-
https://www.lazygastronome.com
-
Fresh from the Garden Omelet
Posted By
HelenFern
On
In
Breakfast,Brunch,Main dish |
2 Comments
I’m loving my garden this year. Every morning I go out and harvest something fresh and delicious. If you don’t have a garden, the farmer’s markets[1] are a treasure trove of delicious, fresh and local produce.
This omelet uses vegetables I picked from my garden that morning, but you can peruse the market and find what strikes your fancy!
Here’s How to Do it:
Wash all the vegetables and set on a cotton towel to dry.
Chop the chard and set aside. If you don’t have chard you can use young kale, spinach, even arugula. Any green works.
Next, chop the squash and set aside. I used patty pan, but any summer squash or zucchini is great. You can also use beet (needs to be pre-cooked), potato, just about anything really.
And finally, chop the remaining vegetables and set in a dish together. One green onion, or a tablespoon of any chopped onion. Elephant garlic is fantastic too. A some bell pepper – but a red bell pepper will add a little sweetness – and a jalapeño or other chili pepper will give it some punch. And tomatoes. You gotta have some tomatoes. Baby current tomatoes, cherry tomatoes cut in half or full sized beauties cut into chunks.
Heat the olive oil in a heavy skillet (or omelet pan with a lid). Sauté chard until it’s soft, but the color is still bright. Remove from the heat and set aside.
Add the butter to the pan, then cook the squash, letting it brown a bit on the sides.
Once the squash starts to brown, add the bell pepper, onion and tomatoes. Cook, stirring constantly, for about 2 minutes.
Remove from the heat and set aside.
Beat the eggs with 1 teaspoon of cold water. Pour the eggs into a medium hot pan and cook until the edges start to curl.
Place a lid on the pan and cook on low heat for about 3 minutes.
Lift the lid. The eggs should be starting to set.
Add 1-2 Tablespoons of parmesan, spread evenly over the top. Replace the lid and continue to cook until the cheese starts to melt.
Remove the lid and spread the chard, then the vegetables evenly over one half of the circle.
Carefully fold the egg over the vegetables creating a half moon shape.
2 to 4Tablespoonsdried parmesan cheese (the stuff in the can)
Instructions
Wash all the vegetables and set on a cotton towel to dry.
Chop the chard and set aside. Next, chop the squash and set aside. And finally, chop the remaining vegetables and set in a dish together.
Heat the olive oil in a heavy skillet (or omelet pan with a lid). Sauté chard until it's soft, but the color is still bright. Remove from the heat and set aside.
Add the butter to the pan, then cook the squash, letting it brown a bit on the sides.
Once the squash starts to brown, add the bell pepper, onion and tomatoes. Cook, stirring constantly, for about 2 minutes.
Remove from the heat and set aside.
Beat the eggs with 1 teaspoon of cold water. Pour the eggs into a medium hot pan and cook until the edges start to curl. Place a lid on the pan and cook on low heat for about 3 minutes.
Lift the lid and add 1-2 Tablespoons of parmesan, spread evenly over the top. Replace the lid and continue to cook until the cheese starts to melt.
Remove the lid and spread the chard, then the vegetables evenly over one half of the circle.
Carefully fold the egg over the vegetables creating a half moon shape.
Sprinkle the top with more parmesan, then cut and serve hot.
Posted By
HelenFern
On
In
Fish,Main dish |
No Comments
Crispy seared Salmon Fillet with fresh chard – oh so delicious.
I found this beautiful red chard at the farmer’s market but I wasn’t sure what I’d do with it. Then I remembered those salmon fillets in the freezer – Perfect match! And SO easy and simple! A crispy seared salmon fillet over fresh, lightly sautéd chard. Delicious!
Here’s How to Do it:
Clean the chard and wash off any dirt that is on it. Remove the thick bottom stems and chop the leaves into large pieces.
Mince the jalapeño and set aside.
In a heavy skillet (I love my cast iron), melt 1 Tablespoon of the ghee. Gently sauté the garlic until it starts to soften, then add the chard and the pepper. Add about 2 Tablespoons of water and continue to cook until it’s soft and tender.
Remove from the heat and set aside.
Pat the fillets dry and sprinkle on both sides with some salt and pepper.
Heat the remaining ghee on medium high until it’s fairly hot. Place the fillets, skin side down, and cook for three to four minutes, or until the skin is crispy. Reduce heat and turn the salmon. Cook an additional two to three minutes.
Divide the chard and arrange on four individual plates. Top each with the salmon, crispy skin side up. Sprinkle with fried garlic and serve hot. Garlic toast makes a great side dish!
Fried garlic is a crispy, garlicy little bit of goodness that adds flavor and crunch to the dish.
A fast and easy, healthy weeknight dish to satisfy your hunger.
Course:
Main Course
Keyword:
chard, farmer's market, garlic, salmon
Servings: 4People
Author: HelenFern
Ingredients
2teaspoonsminced jalapeño
3TablespoonsGhee or butterGhee has a higher smoke point and can be used to sear meats.
4Salmon Fillets
2bunchesfresh chard, any kind(I used red)
2teaspoonsminced garlic
2Tablespoonsfried garlic(can be purchased at most Asian food markets and simply adds a textural element)
Instructions
Clean the chard and wash off any dirt that is on it. Remove the thick bottom stems and chop the leaves into large pieces.
Mince the jalapeño and set aside.
In a heavy skillet (I love my cast iron), melt 1 Tablespoon of the ghee. Gently sauté the garlic until it starts to soften, then add the chard and the pepper. Add about 2 Tablespoons of water and continue to cook until it's soft and tender.
Remove from the heat and set aside.
Pat the fillets dry and sprinkle on both sides with some salt and pepper.
Heat the remaining ghee on medium high until it's fairly hot. Place the fillets, skin side down, and cook for three to four minutes, or until the skin is crispy. Reduce heat and turn the salmon. Cook an additional two to three minutes.
Divide the chard and arrange on four individual plates. Top each with the salmon, crispy skin side up. Sprinkle with fried garlic and serve hot. Garlic toast makes a great side dish!
Here are some things that are perfect to use for this recipe!
Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!
Posted By
HelenFern
On
In
Main dish,Meatless |
8 Comments
It’s meatless Monday! Here’s another meatless dish that can be breakfast or dinner! It’s super easy (four ingredients, plus salt and pepper) and super delicious! Even my husband had seconds!
It’s so easy to make.
Here’s How to Do it:
I used rainbow chard, but you can use any kind. Wash the chard and trim off the bottom.
Coarsely chop it.
Heat the olive oil in a skillet.
Gently sauté the chopped chard in a heavy, oven proof skillet, about 10 inch in diameter. Cook until it is limp but not soft.
Whisk the eggs together with some pepper.
Pour the eggs evenly over the chard.
Top with the shredded parmesan.
Bake at 325° degrees for about 20 to 25 minutes, or until the eggs are set. (Put a knife in the middle. If the eggs are done, the knife will come out clean).
Remove from the oven and let cool slightly. Cut into 6 even triangles and serve hot. You can use hot sauce, ketchup or other condiment of your choice on the top – and some hot garlic bread just balances out the meal!
1bunchrainbow (or other) chard,makes about 2 cups chopped
1 - 2Tablespoonsolive oil
salt and pepper to taste
Instructions
Wash the chard and trim off the bottom. Coarsely chop it.
Heat the olive oil in a heavy, oven-proof skillet - about 8-10 inches in diameter.
Gently sauté the chopped chard in a heavy, oven proof skillet, about 10 inch in diameter. Cook until it is limp but not soft.
Whisk the eggs together with pepper.
Pour the eggs evenly over the chard.
Top with the shredded parmesan.
Bake at 325° degrees for about 20 to 25 minutes, or until the eggs are set. (Put a knife in the middle. If the eggs are done, the knife will come out clean).
Remove from the oven and let cool slightly. Cut into 6 even triangles and serve hot. You can use hot sauce, ketchup or other condiment of your choice on the top - and some hot garlic bread just balances out the meal!
Here are some things that are perfect to use for this recipe!
Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!
Posted By
HelenFern
On
In
Chard,Fruits and Vegetables,Lamb,Main dish |
2 Comments
I love lamb chops and I love picking up fresh sides at the farmer’s market. I found this beautiful rainbow chard and decided to braise it with some IPA and serve it with some chops. The result – a wonderfully satisfying meal!
What you need:
8 Lamb Loin chops
½ teaspoon sea salt
1 teaspoon of pepper
1 Tablespoon minced fresh mint
Large bunch of rainbow chard
5 slices of bacon, chopped
3 cloves of garlic, crushed
2 Tablespoons of water
½ cup IPA (beer)
2 Tablespoons cilantro
1 Tablespoon chopped pecans
1 Tablespoon minced jalapeño
How to Do it:
Chops
Cover the chops on both sides with the salt, pepper and chopped mint. Allow to sit for 3-4 hours.
Heat up the grill and grill on medium-high heat until cooked through,
about 10 minutes on each side.
Chard
Cook the bacon in a skillet until it begins to brown. Add the garlic and simmer gently. Chop the chard and add to the pan. After it is wilted, add the water and the IPA. Cook until the chard is soft and tender. Stir in the cilantro, pecans and jalapeño.
Below are some of the items we used to create this recipe!
Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!
Posted By
HelenFern
On
In
Chard,Collards,Kale,Spinach |
2 Comments
Those wonderful leafy greens, so full of vitamins, minerals and fiber – a health boon to our bodies!! So what to do with them? Here’s a few ideas to get you started!