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Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

Meatless Monday: Garden and Range “Salad”

May 18th, 2015 · No Comments · Breakfast, Brunch, City Cooking, Cuvee at The Greenporter Hotel, Dinner, Entertaining, Events, Fall Recipes, Gardening, Gluten-free, Greenport, Holiday, Long Island Wine, Lunch, Meatless Mondays, New York City, North Fork, Queens, Spring Recipes, Summer, Summer Recipes, Tips, Travels, Vegetarian, Winter Recipes

A big part of the North Fork experience is that of being close to nature in a genuine agricultural-maritime community. Whether you are going for a morning walk or bike ride en route to a farm stand or an afternoon kayak to your favorite clamming spot, you will come across a great variety of food sources.

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In addition to the 60+ vineyards on the North Fork, your visit here should include a trip to Browder’s Birds for local, free-range chickens and eggs. Proprietor and chief farm hand, Holly Browder will lead you around her farm from the chicken coops to the entrance of her country “mini mart” shed, where her chickens, eggs and other products are available for purchase.

New to her repertoire are Peking ducks and duck eggs which we are now serving in our restaurant sunny side up on a bed of farm stand asparagus with local Shiitake mushrooms. This dish is a meal and with a soup as a first course, you can make this dinner for Meatless Monday.

Ingredients
asparagus spears per person
Olive oil
Kosher salt and freshly ground black pepper
duck egg per person
Shiitake mushrooms
Shallots
1/4 cup Herb mushroom velouté per person

Crack an egg in a Teflon pan with olive oil. Cook egg sunny side up until it is crispy on the bottom with a runny yolk.

Sauté the shiitake mushrooms and shallots and set aside.

Place eggs on top of 4-5 blanched or grilled asparagus spears.

Top with the sauteed mushrooms and shallots, herb mushroom velouté or your favorite Hollandaise sauce.

MIgardener has an informational video on how to grow your own asparagus.

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