Baked Eggs with Collards and Cheddar Garlic Grits
From Asparagus to Zucchini, Madison Area CSA cookbook
also found recipe online here
First of all, I'd change the to Cheddar Garlic Grits with Collards and Egg because otherwise, I'm thinking of a fritta or an egg bake (apparently different than baked eggs!) when I read that title. Anywho! We substituted mibuna for the collards and it worked really well. Owen didn't eat the greens but Jillian did (yay!) and everyone enjoyed the grits and egg. I'd make this again!
1 large bunch collards or other greens
1 tablespoon balsamic vinegar
1 slivered garlic clove
1 cup quick cooking grits
1-1 ½ cups grated sharp cheddar cheese
4-6 eggs
Salt and pepper
Wash, stem, chop greens, steam until just wilted, season with vinegar and salt and pepper. Gently cook grits in 3 ¼ cups water with garlic, over low heat after water comes to a boil, about 5 minutes. Stir in cheese and half of the greens. Place grits in greased baking dish, spread remaining greens on top, make slight indentations and crack an egg in each. Sprinkle with salt and pepper, bake 15-20 minutes or until eggs are set.
Grilled Skirt Steak With Vietnamese ‘Chimichurri’
Mark Bittman via New York Times
We decided to try out lettuce cup recipes this season with our baby lettuce heads. This time, we tried Mark Bittman's (our go-to man) recipe for these steak and chimichurri cups. The co-op was out of skirt steak so we used tri-tip at the butcher's suggestion. These were good and I'd make them again but I'll be trying some other lettuce cup recipes out, too.
Skirt steak, a long
slender muscle of near-uniform thickness (it's actually the diaphragm),
has intensely rich flavor. It's also just about the easiest piece of
meat to cook: four minutes a side over high heat and you've got
medium-rare.
1 tablespoon nam pla (Thai fish sauce)
1 teaspoon cracked or coarsely ground black pepper
1 teaspoon sugar
1 small Thai chili, stemmed and seeded, or 1/2 teaspoon crushed red chili flakes, or to taste
2 tablespoons fresh lime juice
2 teaspoons chopped garlic, or to taste
2 medium-to-large shallots, chopped
1/2 cup washed, dried and chopped mint or Thai basil
1/2 cup washed, dried and chopped cilantro
Salt and pepper
1 1/2 pounds skirt steak
12 or 16 leaves Boston, red-leaf or green-leaf lettuce, washed and dried.
1 teaspoon cracked or coarsely ground black pepper
1 teaspoon sugar
1 small Thai chili, stemmed and seeded, or 1/2 teaspoon crushed red chili flakes, or to taste
2 tablespoons fresh lime juice
2 teaspoons chopped garlic, or to taste
2 medium-to-large shallots, chopped
1/2 cup washed, dried and chopped mint or Thai basil
1/2 cup washed, dried and chopped cilantro
Salt and pepper
1 1/2 pounds skirt steak
12 or 16 leaves Boston, red-leaf or green-leaf lettuce, washed and dried.
Start a charcoal or wood fire, or heat a gas grill. Fire should be
moderately hot. Grill rack should be no more than 4 inches from heat
source. Combine first 7 ingredients in a blender or food processor and
purée; add herbs and pulse to chop finely, but not quite purée. Taste
and adjust seasonings as you like. Sprinkle steak with salt and pepper and grill 4 minutes a side.
Cut into 4 steaks, arrange over lettuce, and serve with sauce. Or cut
into strips, wrap each strip in a lettuce leaf, top with a bit of sauce
and roll up.
Warm Crab Salad with Garlic Pea Vine
Oh crab, how I love you! This was a great way to use pea vine. We often saute the pea vine and serve it with eggs but it seems like we have so much this year! This recipe is a keeper - as long as I can find money in the budget for the lump crab.
1 pound fresh lump crab meat
1 pound pea shoots (we used one big bunch but 2 would have been better)
1 tablespoon canola oil
Seasonings:
3 tablespoons minced scallion greens (we used garlic scapes in place of the scallions and garlic)
1-1/2 tablespoon minced fresh ginger
1-1/2 tablespoons minced garlic
Dressing:
4 tablespoons low-sodium soy sauce
1-1/2 tablespoons sugar
3-1/2 tablespoons clear rice vinegar
2 tablespoons water
2 tablespoons rice wine or sake (we used some sweet white wine we had around)
2 red bell peppers, diced
Remove any shells or cartilage from crab meat. Cut pea shoots into 4-inch long sections. Mix Seasoning ingredients together. Prepare Dressing.
Heat a wok or skillet, add 1 teaspoon of the oil, heat. Add pea shoots, toss for 30 seconds, then add 1 tablespoon of rice wine. Cook 30 seconds more until leaves are slightly wilted. Remove, drain and arrange on serving plate.
Reheat pan, add remaining oil and heat. Add Seasonings and toss 15 seconds. Add red peppers and remaining rice wine and toss about 1 minute.
Add Dressing and heat to boiling, then add crab meat and toss lightly over high heat for 1 minute. Arrange crab mixture over pea shoots and serve hot or at room temperature. Serves 6.
1 pound pea shoots (we used one big bunch but 2 would have been better)
1 tablespoon canola oil
Seasonings:
3 tablespoons minced scallion greens (we used garlic scapes in place of the scallions and garlic)
1-1/2 tablespoon minced fresh ginger
1-1/2 tablespoons minced garlic
Dressing:
4 tablespoons low-sodium soy sauce
1-1/2 tablespoons sugar
3-1/2 tablespoons clear rice vinegar
2 tablespoons water
2 tablespoons rice wine or sake (we used some sweet white wine we had around)
2 red bell peppers, diced
Remove any shells or cartilage from crab meat. Cut pea shoots into 4-inch long sections. Mix Seasoning ingredients together. Prepare Dressing.
Heat a wok or skillet, add 1 teaspoon of the oil, heat. Add pea shoots, toss for 30 seconds, then add 1 tablespoon of rice wine. Cook 30 seconds more until leaves are slightly wilted. Remove, drain and arrange on serving plate.
Reheat pan, add remaining oil and heat. Add Seasonings and toss 15 seconds. Add red peppers and remaining rice wine and toss about 1 minute.
Add Dressing and heat to boiling, then add crab meat and toss lightly over high heat for 1 minute. Arrange crab mixture over pea shoots and serve hot or at room temperature. Serves 6.
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