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Spring Salad with Hard Boiled Egg and Feta

Spring Salad with Hard Boiled Egg and Feta

We’re about to touchdown into my favorite half of the year –  that magical time of spring and summer! According to the calendar, we’ve already made landing there, but Philly seems to be dragging its feet a little. Today, I awoke to a balmy 39 degrees. Only a little short of paradise…

As the shining sun spreads its rays into my window, screaming, “patience grasshopper”, I’ve quickly begun moving my kitchen into spring mode. Late March has launched a revival that fills me with happy anticipation and my fork full of salad greens. Pretty soon, roasted asparagus spears will join us, and I’m ready for it all.

Colorful Eggs

As April nears, young lettuces and tender baby greens will be the first to fill the garden as well as local farmer’s markets. They’ll be paired with spring onions, and soon followed by radishes. All of these early ingredients are what inspired this simple recipe I unfold today. That, and those beautiful eggs you see pictured above, given to me by a new coworker who shares in my love of all things food.

When warm weather hits, I like to lighten up a bit on my plate. Salads like these frequently grace my diet, and leave me feeling every bit as fresh and lively as the produce that fills them. Quick and simple, they also leave me time to go wander around outside. Feel free to add nuts or toasted seeds to this for a little extra crunch, and perhaps pair it with a side of buttered toast, which will compliment both the eggs and greens.

Note, for hard boiling the egg, I use the Martha Stewart method. It works perfectly everytime. You may wish to also hard boil some additional eggs while you’re going through the process for the one in this salad. Keep them on hand for a quick, protein-packed snack. Continue Reading…

Creamy Polenta with Spring Greens and Shiitakes

Creamy Polenta with Spring Greens and Shiitakes

Oh man. A whirlwind of travel mayhems transported me to my mom’s garden this past weekend.

I was out in San Diego last week for work (consider me sunshine-swooned), and my layover flight home ended up terminated due to poor weather. My choices were: 1) Struggle to keep my eyes open till 4a.m. at the airport and achieve automatic world-class traveler status; or 2) Switch my flight destination from Philly to Baltimore and persuade my mom to come pick me up, just before the strike of midnight. Family for the win. I chose to forgo the world-class traveler award as soon as my mom gave me the go-ahead. That accolade can wait, especially in circumstances where a spring garden awaits. Oh, and let’s not forget that a ton more places are waiting for me to visit, too.

Spring greens

Naturally as soon as my jet lag wore off, I was outside inspecting the garden, and cooking up lunch with my findings. It happened to serve as a good thank you to my mom, and a pre-Mother’s Day gift. That deserves an accolade in itself, right? Just kidding.

Creamy Polenta with Spring Greens and Shiitakes

I dream of days where I have my own garden. Or even just a yard. But for now, my mom’s will likely have to do until I migrate away from Philly. Luckily, it holds its own with an uplifting plethora of baby greens and herbs, all of which gave inspiration to this meal.

At their youngest, kale and collards simply can’t be beat. And now is the time to find them.

Spring greens

It’s been said life hardens you, and apparently this goes for greens too. You see, babies are inherently soft-skinned and sweet in nature. Apply this to greens, and you get leaves that are far more tender than when they grow older, and generally less bitter, too. (And since this seems to apply to humans as well, I’m keeping a “big kid” status forever.)

The soft and sweet characteristics make early spring greens perfect for raw preparations and for quick 2-minute sautes in recipes like this. From kale to spinach to swiss chard, any green that might be sprouting up in your garden or making its way to your local farmer’s market will work here. If available, go for a mix. That may just mean throwing in a few red lettuce leaves, too, and turning your mushrooms a strange shade of magenta. Es la vida.

Creamy Polenta with Spring Greens and Shiitakes

Pile those greens and mushrooms on top of St. Andres cheese, already working to melt its way into creamy polenta, and you’ve got a spring meal that’s memorable, to say the least.

My best description for St. Andres is “a more heavenly version of butter”. However, if for some reason you can’t find it, opt for a soft cheese, one that’s ideally slightly stronger in flavor than brie. If baby greens aren’t at your disposal, feel free to use the big guys. Just add a few extra minutes to your saute time. Then tell those big babies to stop growing up so fast!

Continue Reading…

Arugula Blue Cheese Egg Sandwich




McDonald’s buys 2 billion eggs per year in the U.S. alone, and you can guarantee a large percentage off those are landing on their popular breakfast sandwiches. While you won’t find me grabbing a McMuffin at any of the nearby golden arches, I do find that sometimes there’s nothing more satisfying than a simple egg sandwich.

When eaten in moderation, eggs provide a great source of protein that can leave you satisfied all morning long. For vegetarians, they’re an important source of B12, a vitamin needed for proper functioning of the nervous system and blood formation and absent in all plant sources of food. (Although, vegans, rest assured, B12 is pumped into nearly all fortified cereals).

My favorite part about egg sandwiches? They can be made from start to finish in less than 10 minutes. Even fancy schmancy, gourmet-sounding ones like this require very minimal effort. With just 5 ingredients, this egg sandwich will have you feeling like you’re dining out at your favorite brunch place, but without the 60 minute waiting time. The key here is quality. Cage-free (local if you’re lucky!) eggs, fresh arugula, blue cheese with a flavor-depth tailored to your preference, and chewy, bakery-caliber bread. This is the kind of breakfast I want to eat all day long.

Click here for recipe…