Comm. Kitchen
Cooking in Season with:
Eggs, Excellent, and Easy

You can’t go wrong with the versatility of eggs, from boiled to baked.

What’s Easter without an egg hunt?

As bulbs emerge and grass starts to sprout, here are some ideas for enjoying this delicious, affordable protein source.

According to the Egg Nutrition Center, eggs are an all-natural source of high-quality protein and a number of other nutrients, all for 70 calories per large egg. Cost-effective and versatile, the unique nutritional composition of eggs can help meet a variety of nutrient needs of children through older adults.

From our Readers:

Roasted Vegetable Frittata

 

 

 

 

An easy brunch or dinner meal idea to use up leftovers on hand.

Ingredients:

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1 cup chopped vegetables    (any variety on hand: zucchini, peppers, potatoes, onions, etc.)

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1 T olive oil

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8 eggs

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½ cup milk

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¼ cup grated Parmesan

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½ t garlic powder

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Salt & pepper

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1 T spicy or Dijon mustard

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1 T butter

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½ cup chopped and cooked ham, bacon or sausage

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Fresh herbs

Directions: Preheat oven to 400 degrees. Toss vegetables in olive oil and add salt and pepper to taste. Roast vegetables for 20 minutes, turning halfway through. Remove from oven and set aside. Set oven to 350 degrees. In a large bowl, mix eggs with milk, Parmesan, garlic, salt and pepper to taste and mustard. In an oven-safe frying pan, melt butter over medium heat, making sure the whole pan is coated. Add roasted vegetables and meat. Pour egg mixture over vegetables. Let stand and cook, untouched, for 2-3 minutes. Transfer oven-safe pan to preheated oven and cook for 18-20 minutes or until set. Remove and top with fresh herbs.  

From The Virginia Egg Council:

Smoked Salmon &Egg Salad Sandwiches

Ingredients:

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6 hard-boiled eggs, chopped

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4 oz. smoked salmon, chopped

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¾ cup mayonnaise

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1 t dill weed

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1 t lemon juice

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Salt and pepper to taste

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6 croissants, split

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1½ cups fresh spinach

Directions: Combine all ingredients except croissants and spinach. Spread mixture on halved croissants, topping with spinach.

From our Readers:

Eggs with Fresh Herb Sauce

Shelia Jones, Wake, Virginia

Ingredients:

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10-12 hard-boiled eggs, peeled

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½ cup sour cream

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½ cup plain yogurt

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¼ cup mayonnaise

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juice of 1 lemon

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½ t sugar

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1 cup finely chopped herbs (any combination of parsley, tarragon, chives, dill or fennel)

Directions: Combine sour cream, yogurt, mayonnaise, lemon juice and sugar. Finely chop one of the eggs and stir it into the mixture, along with the herbs and salt and pepper to taste. Spoon the sauce onto a serving platter or individual plates. Slice the remaining eggs in half and arrange them on top of the sauce. 

Green Eggs & Ham

Christina Yowell, Stephenson, Virginia.

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2 ham slices

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2 t butter or margarine

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1 t honey

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2 drops green food coloring

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2 eggs

Melt half the butter with the honey over medium heat. Add a drop of food coloring & stir, then add the ham slices and cook 3-4 minutes on each side. Remove and keep warm. Melt the remaining butter in the same pan and add another drop of food coloring. Break eggs one at a time into a small cup, then gently pour into pan for fried eggs, or beat both eggs with a teaspoon of milk or water for scrambled eggs. Cook slowly over medium heat for 2-3 minutes or until done.

Send us your recipes!

We need recipes for these upcoming issues:main dish salad recipes; sweet, bell and hot pepper recipes; and cantaloupe and melon recipes.

Please email submissions to commonwealthkitchen@co-opliving.com or mail them to Commonwealth Kitchen, c/o Cooperative Living, P.O. Box 2340, Glen Allen, VA 23058-2340. All published submissions will receive a $20 Walmart gift card.

 

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