Tuesday, July 20, 2010

Fresh Herbs

My favorite part of my mostly perennial garden is my herbs.


We have oregano, basil, rosemary, lavender, sage, mint and chives, mixed among the black eyed susans and hydrangea. Technically, we also have bergamont (bee balm), russian sage, juniper and cat mint as well, but I am not brave enough to cook with those.


A large handful of mint went into a pitcher of ice water, and became one of my favorite simple summer drinks - mint water. A large handful of chives joined the zucchini and eggs from this week's share to become a frittata, served with a salad made with our lettuce, carrots, zucchini and cucumber. All of this was accompanied by Whole Wheat Challah* with Honey Butter. All in all, it was a scrumptious brunch.


Zucchini Chive Frittata


6 eggs
A splash of milk, about 2 T
salt
pepper
large bunch of chives, chopped
1/2 medium onion
1 T olive oil
1 T butter
2 zucchini
4 oz cheddar cheese, grated



1. Halve the zucchini lengthwise. Scoop out seeds. Slice and chop into 1/4 to 1/2 inch pieces. Finely dice the onion.

2. Preheat your oven to 350. Set a large oven safe saute pan over medium heat. Add olive oil and butter - heat until foaming subsides. Add onions, zucchini with salt and pepper to taste. Cook until onions are translucent, and both are beginning to take on color. Zucchini should still have a little bit of crunch.


3. Meanwhile, beat eggs with milk, salt and pepper to taste. Add chives and cheddar. When zucchini mixture has completed cooking, pour on egg mixture. Move the mixture quickly until bottom has set. Pull mixture away from sides, tipping pan to allow uncooked eggs to fill in gaps. Once sides begin to cook, place pan in oven. Cook until top sets, about 7 minutes. If desired, place under broiler to brown - but WATCH it!

4. Remove from oven. Remove from pan. Slice. Share and enjoy.

*Note: To convert Sephardi challah recipe to whole wheat, I used 3 cups whole wheat flour to 1 cup all purpose.

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