What's for Lunch Alfresco!

Today feels like it really may be summer in our neck of the woods! Ninety degree weather and no rain. Yes!! A great day to eat outside.

After a visit to one of my favorite places, the www.RingwoodFarmersMarket.org, I prepared an easy, tasty, locally sourced lunch for my hubby and me served on our deck.



 

All I did was steam some fresh spinach, sauté some colorful oyster mushrooms, fry up a few eggs and Voila! Lunch is served!

Lunch for two:
A small bunch of fresh spinach leaves washed
a handful of oyster mushrooms roughly chopped
3 or 4 farm fresh eggs
2 tablespoons canola oil
1 tablespoon chopped fresh mint

In a medium saucepan heat about 2 inches of water, drop in your spinach leaves, cover and let steam for 3-5 minutes. drain and set aside.
In a medium sauté pan heat a tablespoon of canola oil(I use rice bran oil but canola will do). Drop in the chopped mushrooms and let cook for about a minute. Stir once or twice, empty onto a plate and set aside.
In the same sauté pan, add a teaspoon of oil and heat. Crack two of your eggs and let them cook to desired doneness. Stelios likes his a bit runny so that's how I make them for him. I like my egg over easy, so when it's done on the underside, I flip it over, press gently on the yolk to cook it a little more, and it's done.

Wash the spinach well

Sauté the mushrooms

Steam the spinach

Fry up the eggs!

 Serve husband!

Enjoy!

 

Maria

Mushrooms!

About a month ago we got a new vendor at our local Farmers' Market: www.RingwoodFarmersMarket.org

Wiltbank Farm is the name but I like to call him "The Mushroom Guy." Visiting the mushroom farm was a revelation on how mushrooms are grown in blocks of spore seeded "medium", suspended from the ceiling of the farmhouse. Yellow, pink, and taupe mushrooms swirled around the place, the ruffled ears making beautiful dancers. Other mushrooms were growing in trays on counters. The best part were the mushrooms we got to take home. I cooked them in omelets, lightly sauteed  as a side,and as a pizza topping.

Lunch today is going to be fresh farm eggs in a shalshuka sauce(what else?), with a side of sauteed Wiltbank Farm oyster mushrooms. Here's to the shroom guy!

one cup of shakshuka sauce or any other chunky tomato based sauce you like
2-3 fresh farm eggs
4 ounces of roughly chopped oyster mushrooms or any other fresh mushrooms you have on hand
1 tablespoon olive oil

In a medium saucepan heat the olive oil over medium heat. Add the chopped mushrooms and saute for about a minute or two stirring often. Once the mushrooms are cooked, put them on a plate and set them aside.

Add the sauce to the saucepan and heat under medium heat. When you see small gentle bubbles and steam coming up, make two (three)indentations in it and gently crack in your eggs. Cook the eggs in the sauce until they're cooked to your liking and serve.

 Yum!

 Yum!

Yum!

Alongside, cut some fresh baked multi grain bread to sop up the yolk and sauce. Serve with a Greek salad.

Enjoy!

Maria