delicious spring scrambled eggs

Hello, friends! Here's Jamison's recipe for a delicious and richly flavorful version of shirred eggs. A pal shared some ultra fresh organic eggs with a deep golden color and wonderful depth of flavor that inspired this special treatment...

Shirred Eggs with Scallion and Radicchio

serves 2

5 organic eggs

1/4 head radicchio, shredded fine

5 scallions, green and white sections, sliced thin

1/8 cup each Asiago and Havarti (Dill flavor, if you can find) cheese, grated

1 generous tablespoon of Greek Yogurt

ground chipotle pepper

 

Crack eggs in a bowl and combine with Greek yogurt, salt and fresh ground pepper. Melt a slice of butter in pan, saute radicchio and scallion until tender, then add eggs/cheese and cook over very low heat, adding pinches of cheese and about 4 shakes chipotle pepper. Cook until tenderly done with a soft texture. Enjoy!



orange mint quinoa salad

Hi there! This weekend I came up with a refreshing springy salad that I'd like to share...

Orange Mint Quinoa Salad

1 cup of quinoa

1 cup chickpeas, cooked

3 scallions, sliced on bias, white and green

1/2 fennel bulb, sliced thin and cut to 1/2 inch pieces (reserve feathery fronds)

a large handful of fresh mint, torn

about 10 almonds, chopped

one juicy orange, cut in half

1/2 orange, peeled and cut in small pieces

a pour of orange infused olive oil or your fav

one teaspoon garlic paste or one clove, minced fine and crushed

3 tablespoons Greek yogurt

1 tablespoon mayonnaise

Cook quinoa in two cups of water (with salt or dissolve half a vegetable bouillon cube), adding grains when water is boiling; lower to simmer and cook until tender.

Place quinoa in bowl, add chickpeas. Lightly salt and add fresh ground black pepper to taste. Squeeze orange halves over, blend, then add a pour of orange infused olive oil.

Make the yogurt dressing: combine Greek yogurt and garlic paste (or crushed garlic), mayonnaise in a small bowl then blend together with quinoa and chickpeas. Add scallion, fennel slices and fronds, almond pieces, torn mint and orange pieces and combine. Taste, correct seasonings, and garnish with whole mint leaves. Enjoy!

We had a rainy weekend that soaked and replenished bright flowers--tulips at vibrant peak right now:

Have a wonderful week, friends!

misty day spring soba bento

Hi there! Spring has officially arrived and today we enjoyed a softly overcast day that contrasted beautifully with luminous flowers everywhere emerging...

The Van Gogh bridge in Reston, VA, surrounded by pink pastel enchantment:



      Virginia bluebells, colorfully resplendent, sweetly demure:

 

 

Soba Noodles with Fennel and Yellow Pepper

This tasty dish is simple, energizing and enjoyable both hot and at room temperature in a bento...

1 bundle soba noodles

one fresh fennel bulb, sliced (reserve fronds for garnish)

1 yellow or orange bell pepper, chopped

one half inch ginger piece, sliced (or more to taste)

red pepper oil

3 scallions chopped in half inch lengths

Stir fry all veggies as you set a pot of salted water to boil; cook soba, drain.

Combine vegetables with soba noodles, toss with a pour of pepper oil.

Enjoy!

Today's bento features a little bowl of soba with fennel, plus peppery watercress, wild (edible) violets, and tart grapefruit, photographed in our garden:

Enjoy the rest of the week, everyone and happy spring!