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

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Pumpkin-all-day-Scones with toasted seeds: Pumpkins are food

November 23rd, 2019 · No Comments · Agrotourism, Breakfast, Brunch, canning, Christmas, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, DIY, Fall Recipes, Gardening, Greenport, Holiday, Hostess gift, Kosher, leftovers, Lunch, New York City, North Fork, Nut allergy, nut-free, pareve, Preserves, Snack, Thanksgiving, The baking corner, the baking corner, Tips, Travel, Travels, Vegan, Vegetarian, Winter Recipes

Simple pumpkin sconesDuring the month of November our no-food-waste team is focusing on cooking with pumpkin. One reason is that it is in season, plentiful and on every farm stand. The other reason is that is often an item purchased for carving as a Halloween prop and later discarded without being used as a food source. One roasted pumpkin can equal a whole week of meals for an entire family which is why it pains us to see discarded jack-o-lanterns after Halloween.

Not only is pumpkin a budget enhancer but as a a great source of fiber and vitamins but it’s a natural antioxidant for cancer prevention and also helps to regulate blood pressure and manage weight.  According to Medical News Today, pumpkin is also high in iron, zinc and vitamin C and is low in calories!

Last week we cut, cleaned and roasted over 30 pumpkins for puree for our “Pumpkin Project” participants and we spent the next few days cooking with it. As a lover of tea time and breakfast, I chose these very easy and delicious scones that are perfect on their own or slathered with maple butter or regular butter.

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Greenport Shellabration: A lesson in sustainability and community spirit

November 10th, 2019 · No Comments · Agrotourism, Cooking Classes, Cuvee at The Greenporter Hotel, Dinner, Events, Gardening, Gone fishing, Greenport, Long Island Wine, New York City, North Fork, Queens, Scallops, Seafood, Travel, Travels, Winter Recipes

Greenport Shellabration

Shellabration was the brain-child of Greenport resident, John Kramer who floated the idea by friends and potential participants during a quiet winter.  In his first year, the wristbands sold out as participants came in from all parts of Long Island, New York City and Connecticut to participate. The SPAT program, which Shellabration supports, was founded by another pioneer, Kim Tetrault at Cornell Cooperative Extension Marine Program.

In 1998, Kim Tetrault, who holds an undergraduate degree in Field Biology from Connecticut College and a Master’s Degree in Shellfish Aquaculture from University of Rhode Island, made his way to New York. After completing his master’s program, he was offered a full-time position to run the Cornell shellfish hatchery with an emphasis in culturing scallops in the wake of the brown tide. While attending a conference he was inspired by a presentation that changed his life and upon his return, he wrote a business plan for a community training and gardening  program. This was the precursor of SPAT. that would expand a community effort beyond that of the confines of the hatchery and into the public waters of the East End of Long Island. He founded SPAT in 2000, as a sanctuary for shellfish to hatch their young until they could reach an adult size and release their spawn into local creeks and bays, and to promote wild settlement.

KimTetrault, SPAT at Cornell Extension

The founding of Greenport Shellabration and SPAT continue to inspire as both were community, grassroots projects that became larger initiatives with national recognition.  The festival is being managed for the eighth year by Kim Barbour, head of outreach programs at the Cornell Marine Program.

SeasonedFork’s Interview with Kim Barbour about Greenport Shellabration

How does it feel to move forward with another year of this fundraiser and celebration in our village?

It’s exciting to manage this event and keep it going for its 8th consecutive year in the very Village where it was born.  There are so many things to love about Shellabration and how it reinforces the partnership between local businesses, our local shellfish industry, and our community. Most importantly, it raises awareness and support for our science-based programming conducted by Cornell Cooperative Extension’s Marine Program, specifically our SPAT Program and Back to the Bays Initiative.  Both of these projects create opportunities for people to get involved with efforts that are making a real impact on the health of our bays.

Tell us more about the Cornell Marine Extension? Describe the educational programs.

The core of our mission is educating the public, and conducting programming and projects that are focused on our marine environment.  Our efforts are designed to inspire youth and adults to become stewards of our environment.  This is done through programs like SPAT, which give anyone the opportunity to become an oyster gardener and learn just how important species like oysters are to the health of the bays.  We also conduct extensive marine and coastal habitat restoration projects, and large-scale shellfish enhancement projects focused on bringing back our bay scallops, creating oyster reefs, and seeding clams into our waters.  Our scientific professionals work very hard on these efforts each year, and through our Back to the Bays Initiative, we are able to provide our community members with unique experiences to get involved with this science-based work.  Shellabration directly supports these efforts.

laboratory

For young people interested in pursuing a career in agriculture or marine sciences, what is your advice?

I have a degree in Environmental Science with a minor in Public Relations from Marist College and Masters in Environmental Management from SUNY Stony Brook. In addition to planning, overseeing fundraising and outreach events, I also work on projects that involve fieldwork.  This sometimes requires me to be out on a boat, diving in the water or hiking through a marsh-it’s a pretty diverse job sometimes.

I know it doesn’t happen much these days where you go to school and study something and then you get to work in that specific field. I’m very lucky to have an opportunity to have a career that reflects what I formally studied in.  For high school and college students looking to pursue careers in environmental sciences, I’d recommend volunteering, interning and working on building your skill set, knowledge of the subject matter.  We take on interns and volunteers each year, and several of them now work for my organization.  It may take some patience and persistence, but it is possible to make a career out of what you’re passionate about, and what you choose to study in school.

Why are shellfish so important for our environment?

Historically, the shellfish industry has been a big part of our maritime heritage and marine economy. But water quality issues led to the decline of various shellfish species, making it more difficult to make a living on the water in recent decades.  This is where resource enhancement and aquaculture come in.  We need to build back our natural stocks, and in the meantime, aquaculture has become a viable alternative for those seeking to work on the water. The newly diminished scallop harvest is a prime example of what happens when we stop paying attention to our waters.

Our aquaculture experts like Kim Tetrault and Gregg Rivara help people who want to grow shellfish, either commercially for a living or on a smaller recreational scale with our SPAT program.  We help train people in the field of aquaculture and through the shellfish seeding activities, we partner with local individuals and municipalities.  This facilitates the growth of millions of shellfish in our waters each year.  These filter feeders help improve water quality, create jobs, and when harvested; get to be enjoyed by us at events like Shellabration!

OystersCuvee

What can we do, as individuals (who do not have waterfront property and don’t have the ability to farm oysters), to protect our local waters?

You want to be mindful that everything that happens on land will eventually impact our waters. We all possess a certain amount of power that can collectively help protect our resources. Also, simply getting involved with SPAT and Back to the Bays can go a long way in helping our marine environment! Each year we put out a publication that features a wide variety of “Ways to Give Back to the Bays” including everything from educational lectures, special events and fundraisers, science-based youth programming, and stewardship workshops, the list goes on.  We try to offer accessible ways to get involved and give back. Bring your children to one of our Marine Summer Camps, there are many ways we can all become informed and more involved.  Check out ccesuffolk.org/marine to learn more, and I hope to see you at Shellabration!

 

 

 

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Fresh Herb and Vegetable Gnocchi for North Fork Foodie Tour

September 11th, 2017 · No Comments · Agrotourism, Allergies, Brooklyn, Cheese, City Cooking, Columbus Day, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, DIY, Easter, Entertaining, Fall Recipes, Gardening, Gluten-free, Greenport, Holiday, Italian, Kosher, leftovers, Long Island Wine, Low-Calorie, Lunch, Meatless Mondays, New York City, North Fork, Nut allergy, nut-free, pareve, Passover, Pasta, Preserves, Queens, salad, Side Dishes, Spring Recipes, Summer, Summer Recipes, Thanksgiving, Tips, Travel, Travels, Trimmer Tuesday, Trimmer Tuesdays, Vegetarian, Winter Recipes

2The end of summer is bittersweet because although harvest-time is one of my favorite seasons out here, I morn the loss of my garden herbs and tomatoes. In my efforts to use up what is left in my garden, I make pesto, freeze herbs with olive oil into cubes, make tomato sauce and different stocks that also freeze well. During the winter I use a lot of carrots, celery and kale for juicing along with apples, ginger and turmeric. Because I use all the different pulp for various recipes, I started juicing these items separately. I juice the apples first to use the pulp in my oatmeal. I juice turmeric and ginger together and then dry this pulp in the sun for tea. I juice carrots, celery and garden herbs together and and use the pulp to add into everything from meatloaf to pasta.  One of my favorite dishes is a veggie and herb gnocchi that is delicious but also contains all the fiber and nutrients of the vegetable and herb pulp. I am demonstrating how to make this dish at the North Fork Foodie tour on Sunday, September 10th at 1:30 at Charnews Farm in Southold, where I will be cooking with the herbs from Peter Clarke of Clarke’s Garden and Home. Peter will talk about growing herbs year round and will have herbs for sale. Guests will participate in the preparation of the dish and will try some samples.

Not only is the ridiculously simple and delicious, but it will leave you with a real sense of pride in being able to use something that would have normally been discarded or used for compost at best. This recipe is super flexible and can incorporate any variety winter vegetables like broccoli, spinach, kale, beets, carrots, etc. If the thought of making gnocchi scares you, try it with a friend and make it a team effort and you will see how enjoyable it can be.
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The Perfect North Fork wedding-year-round: Village of Greenport, Rain or shine

August 13th, 2017 · No Comments · Agrotourism, Brooklyn, Brunch, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dinner, DIY, Entertaining, Gardening, Greenport, Greenport Wedding, Holiday, Hostess gift, kosher, New York City, North Fork, North Fork wedding, pareve, Queens, Spring Recipes, Summer, Summer Recipes, Tips, Travel, Travels, wedding, Wine, Winter Recipes

The Store Front of Clarke's Garden in the Village of Greenport

The Store Front of Clarke’s Garden in the Village of Greenport

The North Fork of Long Island offers year round, magical backdrops for dream weddings of all sizes, tastes, and budgets. There are so many decisions to be made from the venue to the food, the flowers and music; to the season and the style. Here, we are providing advice from local experts.

A North Fork Summer Bouquet

A North Fork Summer Bouquet

Selecting the right season for this milestone event will have a great impact on your overall budget and ease of planning, as the shoulder seasons can allow for more flexibility when it comes to availability and pricing. On the North Fork, the mid-season months are March through early June (except for Memorial Day) and late October through November. For the absolute value, brides may also consider a late Fall or Winter wedding when hotels and venues offer their best rates.

This article is the first in a series of interviews with local vendors who will share their advice for creating a memorable occasion for brides and grooms, as well as other celebrants year round. We will be speaking with a floral designer, a photographer, a caterer and a wedding venue manager. These professionals all serve the North Fork from their businesses located in and around Greenport Village. For any of you planning your wedding in Greenport or other towns on the North Fork, feel free to ask questions and share your ideas in the comments section. We want to hear from you.

Our first interview is with Peter Clarke, Floral Designer and Co-owner of Clarke’s Garden and Home.

I remember the first time I saw Peter Clarke setting up his floral arrangements for the wedding of two dear friends. He glided into the room with an elegance that is reminiscent of a Southern gentleman; working quietly and skillfully in the background of clinking glasses and frantic waiters setting up for the event. He had clearly studied the bride’s color scheme and style, as these two women prefer all that is understated. The tablecloths were a light hue of lavender, and with the green/grayish colors of the arrangement of succulents designed by Peter, the feel of natural elegance with a bit of glamour complemented the betrothed.

The succulents of Clarke's Garden

The succulents of Clarke’s Garden

Although originally a Southerner from Virginia, Peter has been living in Greenport for almost 20 years after having spent his career in the corporate floral and luxury product business.  He embodies everything that is his background: Luxurious and diverse in nature, his design aesthetic rooted in the garden, his floral business is constantly evolving, as every bride is a muse, inspiring new color palettes with each season.

The Interview:

Tell us about the vision that brought you to Greenport and to founding Clarke’s Garden and Home?

“ I found Greenport quite by accident on a July 4th weekend in 1997.  There was an immediate connection; A small, relatively sleepy, seaside village that seemed untouched by its proximity to NYC. I bought my 1892 cottage in 1998 and became a year-round resident in 2010, the year that we opened Clarke’s Garden and Home. I was inspired by the history and potential of the area, the North Fork, and the people that I met.  My love of plants and flowers coupled with my partner’s Interior Design experience led us to open our store in Spring of 2010.”

summer floral

What do you love about the fours seasons on the North Fork?

“Spring can be an extended season here, typical New England weather, cool nights and warm days.  The coastal waters protect us from excessive heat and the season is typically quite lush. ” Autumn offers rich colors with floral selections from sunflowers to Crepe Myrtle or Japanese Anemones.

What are your favorite seasonal local flowers to work with for bouquets and table arrangements? 

“I love woodland themes for Spring weddings with the bounty of the Spring garden; Tulips, Peonies and Roses accompanied by lush ferns and small ephemeral Spring flowers.” For winter the bright hues of Amaryllis and Mahonias against the backdrop of any variety of evergreen branches and holly provide festive colors for the season.

A North Fork Spring Floral Bouquet

A North Fork Spring Floral Bouquet

What advice do you have for brides looking to have a stress-free wedding day?

“Keep it simple, elegant and beautiful. Plan everything in advance and delegate all decisions and troubleshooting on the day of the wedding to a trusted Wedding Planner or close friend/relative. If you don’t have a full budget for flowers, work with a florist and order potted plants from him/her they can deliver and group them on tables as an alternative to centerpieces. Here at Clarke’s Garden, we work with North Fork Flower Farm in Orient Point, Pierpont Blossom Farm, Salt Air Farm and Patty’s Berries and Bunches.”

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Vegan (formerly English) Trifle: Gluten-Free, Dairy-Free, and Perfect for any Holiday!

July 4th, 2017 · 2 Comments · Agrotourism, Allergies, Christmas, Cooking Classes, Cuvee at The Greenporter Hotel, Dessert, Dietary Restrictions, Dinner, Easter, Entertaining, Events, Fall Recipes, Gardening, Gluten-free, Greenport, Greenport Wedding, Hanukkah, Holiday, Kosher, Kosher non-dairy dessert, Long Island Wine, Low-Calorie, Lunch, Meatless Mondays, New Year's, New York City, North Fork, Nut allergy, pareve, Preserves, Queens, Summer, Summer Recipes, Thanksgiving, The baking corner, the baking corner, Tips, Travel, Travels, Vegan, Vegetarian, Wine, Winter Recipes

Nothing says holiday party like a colorful bowl of berry trifle. A palette of glistening sponge cake floating in a cloud of creamy custard and whipped cream, dotted with the bright hues of berries, will have your guests humming everything from Merry Christmas to the Star Spangled banner!

dairyandglutenfreetrifle2
Not only is this dessert impressive and festive, but it is also versatile. Depending on the season or the holiday, you can use any type of cake in your trifle; from pound or genoise cake to gingerbread, and any type of fruit, from berries to poached pears or apples, along with any custard or cream topping.

As a chef in a discerning culinary community, I am accustomed to working around dietary restrictions from vegan and kosher diets to gluten and dairy allergies, and a dessert should accommodate every guest so I tinkered with the ingredients to accommodate those not eating dairy as well as vegans.

I originally posted this dessert for Christmas but my reader, Kit, (thanks Kit!) suggested it for July 4th or any summer party, so you might want to add some blueberries and a few flags to celebrate this non-dairy/gluten-free version of this dessert borrowed from the motherland. God Bless America!

 

english trifle with pomegranate cosmo_doug young (3)
If you don’t have a large trifle bowl, try serving your trifle in individual pudding cups or martini glasses–very chic!
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Strawberry and tangy feta cheese on Meslun greens with balsamic reduction

June 19th, 2017 · No Comments · Agrotourism, Allergies, Brunch, Cheese, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Events, Gardening, Gluten-free, Greenport, Grilling, Kosher, Long Island Wine, Low-Calorie, Lunch, Meatless Mondays, New York City, North Fork, Nut allergy, nut-free, pareve, Side Dishes, Summer, Summer Recipes, Travel, Travels, Vegan, Vegetarian, Wine

strawberry salad with feta cheeseIf you made it to the Strawberry Festival in Mattituck on the North Fork this weekend (or not), you may have a quart or two of gorgeous strawberries that you will want to eat at their peak this summer. I think about salad a lot during summer heat waves and a treat of  with some tangy feta cheese and a drizzle of balsamic reduction on a bed of local meslun greens or arugula can be the perfect dinner.  Whether you have it on it’s own or as a side dish with your favorite grill items, you will find it refreshing and satisfying.

Tangy Strawberry Feta Salad and balsamic reduction on mixed greens

1 pint Strawberries, sliced
1 cup Crumbled Feta cheese from Catapano Dairy Farm (or dairy-free)
Mesclun Mix from Sang Lee Farms
1/4 cup of Canola Oil
1/8 cup of raspberry vinager
1/2 teaspoon of Dijon mustard
Salt to taste
Balsamic Reduction for garnish
Your favorite nuts to sprinkle (or not)

In a small bowl add vinager, mustard and drizzle in the oil while whisking. Once emulsified, add salt to taste and set aside.

In large bowl toss greens with dressing and place on a platter. Add strawberries and crumbled cheese on top and drizzle with balsamic reduction or pomegranate syrup and serve immediately. Could be a great accompaniment to pork tenderloin and a bottle of chilled Sparkling Rose by Bedell Cellars. Pick up a bottle!

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Pita Pockets, with Lentils, feta and Tahini Sauce

June 12th, 2017 · No Comments · Agrotourism, Allergies, Brooklyn, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Gardening, Gluten-free, Greenport, Kosher, leftovers, Low-Calorie, Lunch, Meatless Mondays, New York City, North Fork, Nut allergy, nut-free, pareve, Queens, salad, Side Dishes, Tips, Travel, Travels, Vegan, Vegetarian, Wine, Winter Recipes

lentils in pita pockets Greek style

For centuries, lentils have been the sustenance of working populations around the world. Like any legume, they are a good source of fiber and protein and also contain high amounts of calcium and vitamins A and B.  They come in a variety of shapes and colors, have the second-highest ratio of protein per calorie of any legume after soybeans; and as a result, are a great substitute for meat.

If a food was ever the pinnacle of sustainability, it would be these tiny spheres, as they are self-pollinating, have a long shelf life (once in their dried form), and are easy to rehydrate and cook.  In today’s Meatless Monday post we are taking lentils back to their Greek origins, as a filling for pita pockets along with locally grown tomatoes, lettuce and  chopped Greek oregano from my garden; topped with feta cheese from Catapano Farms and myriad of Mediterranean condiments. Once you try this recipe, you will agree that lentils are not just the food of the people, but the food of the Gods.

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Celebrating the Strawberry Festival: Fluke Crudo with Cucumber, jalapeno and basil with Strawberry-Citrus Vinaigrette

June 5th, 2017 · No Comments · Agrotourism, Brooklyn, Brunch, Cocktail, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, DIY, Drinks & Cocktails, Entertaining, Events, Gardening, Gluten-free, Greenport Wedding, Holiday, Hostess gift, leftovers, Long Island Wine, Lunch, Meatless Mondays, Nut allergy, nut-free, pescatarian, salad, Seafood, Side Dishes, Snack, Spring Recipes, Summer, Summer Recipes, Tips, Travel, Travels, Wine

fluke-crudo1Strawberries are the first berries of the summer season and with the Mattituck Strawberry Festival around the corner, it is obvious why their presence is cause for celebration.

Over the years we have celebrated the Mattituck Strawberry Festival featuring strawberry recipes from strawberry sangria to a strawberry salad with goat or feta cheese drizzled with balsamic reduction.

For Meatless Monday, we are making a Fluke crudo with jalapenos and cucumbers along with strawberry vinaigrette because other than strawberries, Fluke season is my other favorite part of the late Spring/early Summer on the North Fork.  There is nothing like the firm white meat of a fresh Fluke that you can catch yourself if you are lucky enough to snag a spot on the Orient Star; and take a vacation day or two to fish during the week because most weekends are sold out far in advance.  Try this with your favorite local white or with a strawberry sangria.

 

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Celebrating the Strawberry Festival: Fluke Crudo with Cucumber, jalapeno and basil with Strawberry-Citrus Vinaigrette

June 5th, 2017 · No Comments · Agrotourism, Brooklyn, Brunch, Cocktail, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, DIY, Drinks & Cocktails, Entertaining, Events, Gardening, Gluten-free, Greenport Wedding, Holiday, Hostess gift, leftovers, Long Island Wine, Lunch, Meatless Mondays, Nut allergy, nut-free, pescatarian, salad, Seafood, Side Dishes, Snack, Spring Recipes, Summer, Summer Recipes, Tips, Travel, Travels, Wine

fluke-crudo1Strawberries are the first berries of the summer season and with the Mattituck Strawberry Festival around the corner, it is obvious why their presence is cause for celebration.

Over the years we have celebrated the Mattituck Strawberry Festival featuring strawberry recipes from strawberry sangria to a strawberry salad with goat or feta cheese drizzled with balsamic reduction.

For Meatless Monday, we are making a Fluke crudo with jalapenos and cucumbers along with strawberry vinaigrette because other than strawberries, Fluke season is my other favorite part of the late Spring/early Summer on the North Fork.  There is nothing like the firm white meat of a fresh Fluke that you can catch yourself if you are lucky enough to snag a spot on the Orient Star; and take a vacation day or two to fish during the week because most weekends are sold out far in advance.  Try this with your favorite local white or with a strawberry sangria.

 

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Persian-inspired omelet for a luscious spring meal

May 1st, 2017 · No Comments · Agrotourism, Allergies, Breakfast, Brunch, Cheese, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Easter, Entertaining, Events, Fall Recipes, Gardening, Gluten-free, Greenport, Hanukkah, Holiday, Kosher, leftovers, Low-Calorie, Meatless Mondays, New Year's, New York City, North Fork, Nut allergy, nut-free, pareve, Passover, Queens, Rosh Hashanah, salad, Side Dishes, Summer, Summer Recipes, Tips, Travel, Travels, Vegetarian, Wine, Winter Recipes

Spring Herb frittata

Even though my husband is not a fan of Meatless Monday, he is always excited by any meal made with eggs. Tonight I made a frittata inspried by the Persian dish called  Kuku sabzi, an omelet made with fresh spring herbs and spring onions or ramps and any other green ingredient and is often served for the Persian New Year. I learned this recipe from an old classmate who was from Iran and I have made it ever since. It will remind you of Spanish omelet or “tortilla”; consisting of mostly filling because in this dish, the egg is not the star ingredient like in a French omelet, but rather used only as a binder.

Do not fret to find the exact ingredients since you can really use any green vegetable and green herb available. Just be careful to not use too much of stronger herbs like rosemary or sage as they will overpower the other ingredients. During our North Fork spring you can use ramps or spring onions or leeks, asparagus, spinach, cilantro and parsley and any other herb you enjoy.

Ingredients

8 SERVINGS

  • 5 tablespoons extra virgin olive oil, divided
  • 1/2 cup of rough-chopped ramps including green leaves
  • 1 medium leek, white and pale-green parts only, finely chopped
  • 5 large eggs
  • 1½ teaspoons kosher salt
  • 1 teaspoon baking powder
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon ground turmeric
  • 1 cup of chopped, blanched asparagus or fresh peas
  • 1 cup finely chopped cilantro
  • 1 cup finely chopped basil
  • 1 cup finely chopped parsley

Preparation

Heat 2 Tbsp. oil in a 10″ skillet over medium. Cook ramps and leek, stirring occasionally, until very soft but not brown, 10–12 minutes. Transfer to a plate and let cool. Wipe out skillet; set aside.

Whisk eggs, salt, baking powder, pepper, and turmeric in a large bowl. Add the vegetables and herbs to the onion mixture. (Egg mixture should look thick and very green.)

Heat broiler. Heat remaining 3 Tbsp. oil in reserved skillet over medium. Pour in egg mixture; spread evenly across pan with spatula. Cover and cook frittata until bottom is just set, 8–10 minutes. Uncover and broil, watching carefully, until top is set, about 1 minute. Let cool slightly, then slide out onto a platter and garnish with fresh herbs. Serve with rice or flat bread and sliced tomatoes

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