Local Broccoli and Tomatoes

This week's quiche is one of my new favorite combinations! I'm not sure exactly when I fell in love with broccoli and eggs, but I know that right now I prefer that combination to any other. Having locally-grown broccoli just makes it all that much better! Add to that some delicious local tomatoes from the Midland Farmer's Market and I am in heaven!

 Broccoli Cheddar Quiche with Tomatoes

•  1 small head broccoli*, chopped
•  1 medium local tomato, sliced
•  1 cup sharp cheddar, shredded
•  5 farm-fresh eggs*
•  1 cup 1% milk
•  salt and pepper

 Preheat oven to 350F. Sprinkle broccoli into a prepared pie plate. Arrange tomato wedges over broccoli and then sprinkle cheddar on top. Mix eggs, milk and seasonings until smooth. Pour evenly over fillings. Bake for 35 minutes. Allow to stand for 5 minutes before serving.

Almond Butter Brownies

I have a sweet tooth, I admit it. But I also no longer have the patience for laborious baking. While looking through Pinterest, I ran across a recipe for peanut butter brownies which are gluten-free and super-duper easy! I had to make some substitutes, though. First, I only have almond butter. Since the base of the brownies are Greek yogurt and oats, I figured this would be okay. The second problem was that I don't have baking powder. When I looked up substituting, I found that if you mix 2 parts cream of tartar with 1 part baking soda, it makes a pretty good substitute. So here is what I came up with:

 Almond Butter Brownies
 Adapted from: http://sallysbakingaddiction.com/2012/06/10/skinny-peanut-butter-swirl-brownies/

• 3/4 cup creamy almond butter 
• 6 oz. low fat vanilla greek yogurt 
• 1/4 cup 1% organic milk 
• 1 large egg*
• 1/4 tsp salt
• 1 tsp homemade baking powder
• 1 cup maple syrup*
• 1/2 cup unsweetened cocoa powder
• 3/4 cup old-fashioned rolled oats* (gluten free)

1. Preheat oven to 350F. Spray a 7x10 inch pan with non-stick cooking spray. Set aside.
2. Place all of the ingredients except for the almond butter into a blender or food processor. (Yes, a blender!) For easier blending, place the liquid ingredients into the blender first. Blend until mix is smooth and oats are ground up. You will have to stop the blender and scrape down the sides a few times.
3. Pour batter into prepared baking dish. Batter will be thin. Microwave peanut butter for about 30 seconds. Drop melted peanut butter by spoonfuls onto the batter, swirling gently with a knife to create a marbled effect. (Try not to overmix!)
4. Bake for 20-25 minutes or until brownies begin to pull away from the sides of the pan. Brownies will be extra fudgy, so be sure to wait until COMPLETELY cooled - I stuck mine in the refrigerator for 2 hours, which allowed them to be cut very easily. Cut into 18 pieces and enjoy!

*CSA ingredients

I Love Quiche

This morning, after doing Zumba, I knew I wanted eggs for breakfast. With a very large batch of Mediterranean Spaghetti Squash in the refrigerator, I thought I would break from my quiche habit and try a frittata. However, when I looked up recipes, I realized why I prefer quiche. I am a custard girl through-and-through! I love the creamy texture of custard and when I looked at the frittata recipes, I realized that they are closer to omelets than quiche. So, quiche it is! The other nice thing about quiche is that it is so very versatile, so you can use up things in your refrigerator and it is almost always good!

 Mediterranean Spaghetti Squash Quiche

•  2 cups Mediterranean spaghetti Squash*
•  1 cup sharp cheddar cheese
•  5 large farm-fresh eggs*
•  1 cup 1% milk
•  salt and pepper

 Prepare a pie plate with cooking spray. Put spaghetti squash in bottom of pie plate. Sprinkle with cheese. Blend eggs, milk and seasonings until well blended. Pour over squash. Bake at 350F for 30 minutes or until knife inserted into center comes out clean. Rest 5 minutes before serving.

*CSA ingredients

Mediterranean Spaghetti Squash

As I've mentioned before, I really cannot eat pasta anymore. I do, however, like spaghetti squash. As I was going to look for an idea to make this weekend, my sister, Ann Moeller, pinned a recipe that not only looked very yummy, but I thought I had all the ingredients for. So, this morning, I set out to make it. To add needed protein, I added chicken, and I decided to use leeks and ramps (wild leeks) in place of the onions and garlic. Finally, the jar of olives I had were Spanish, not black, but the saltiness nicely balances the sweetness of the squash and leeks. I am guessing the original recipe is fantastic too, but my version was a tasty lunch!

 Mediterranean Spaghetti Squash with Chicken
 Adapted from: http://www.garnishwithlemon.com/2013/01/11/mediterranean-spaghetti-squash/

• 1 3-4 pound spaghetti squash, halved lengthwise and seeded
• 2 tablespoons olive oil
• 3 small leeks,cut lengthwise and thinly sliced
• 1/2 bunch ramp leaves, shredded
• 2½ cups halved grape tomatoes
• 2 cups leftover chicken, shredded
• ¾ cup crumbled feta cheese
• ½ cup halved Spanish olives
• 3 tablespoons chopped fresh basil
• Salt and pepper

1. Preheat oven to 350 degrees. Lightly grease a baking sheet.
2. Place spaghetti squash cut sides down on the baking sheet. Bake until you can poke a sharp knife into the squash with little resistance, about 35-45 minutes. Remove squash from oven and set aside to cool.
3. Heat oil in a skillet over medium heat. Swear leeks in oil until tender. Add ramps, and saute for 30 seconds. Stir in the tomatoes and chicken and cook briefly, about 1 minute. You only want to warm the tomatoes.
4. Use a large fork to shred the “spaghetti” from the squash and place the strands in a large bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Add salt and pepper to taste. Serve warm.

Chicken Chard Quiche

Looking through my refrigerator, I find I have leftover chicken, ramps, bacon and Swiss chard. I thought that would make a very tasty quiche. If you've never had ramps, you are definitely missing out. The only thing that makes me sad about them is that they are only available a couple weeks a year. But I made pesto this year, so I will get to enjoy them longer. This quiche, however, uses the green leaves. I'll have to try it with the pesto sometime.

 Chicken Chard Quiche

•  1 cup cooked, leftover chicken*
•  4 slices thick-cut bacon*
•  1 small bunch Swiss chard
•  1 small bunch ramps leaves*
•  1 cup sharp cheddar
• 1/2 cup fresh shredded parmesan
•  5 eggs*
•  1 1/2 cup 1% milk
•  salt and pepper

 Wash Swiss chard and remove stems. Place chard and ramps in a microwave steamer with 1/4" water and cook on high for 2 minutes. Allow to steam while cooking bacon (1 minute per slice in microwave). Uncover vegetables and cool to handle.  Squeeze out moisture and chop into bite-sized pieces. Sprinkle chicken, vegetables and bacon into pie plate. Sprinkle with cheeses. Whip eggs with milk and seasonings. Pour over fillings. Bake in a preheated 350F oven for 35 minutes.

*CSA ingredients

Chicken in the Crockpot

I love 2 things; the chickens we get from the CSA and cooking them in the Crockpot! The farmers' Market at Case started up  2 weeks ago and I've been picking up fresh herbs from them. So this time, I placed some fresh thyme and fresh chives into the cavity before cooking and it turned out so yummy!

 Thyme and Chive Crockpot Chicken

• 1 farm-raised chicken*
•  5 sprigs fresh thyme
•  1 small bunch fresh Chives
•  salt and pepper

 Thoroughly dry the chicken inside and out. Place thyme and chives into cavity and place chicken, upside-down, into the Crockpot. Season with salt and pepper. Cook covered for 8 hours on low.

 Note: When done, I remove meat and return skin and bones to the crockpot with water to make stock. cook overnight, then remove bones and cook for rest of day. Cool; remove fat. Pour into ice cubed trays to freeze for later use.

* CSA ingredients

Ramps Pesto

I got the most beautiful bunches of ramps this week. If you haven't tried these beautiful wild leeks, you need to go find them at a farmer's market. They have a flavor that combines onion and garlic flavors. I discovered these 3 years ago in my first year of the CSA and now they are my most-anticipated item. This year, I decided to do double duty with my ramps. I am making pesto from the leaves and I will pickle the bulbs. Look at how beautiful these are!

Ramps Pesto

•  2 bunches ramps leaves*
•  1/2 cup romano cheese
•  1/4 cup pine nuts
•  olive oil
•  1 Tbsp lemon juice

 Wash ramps and cut into 1-1/2 inch pieces. Place ramps, cheese and nuts into blender with 1/4 cup olive oil. Puree, drizzling more olive oil as needed, until pesto is right consistency. Add lemon juice to taste. Pour pesto into an ice-cube tray to freeze if not using right away.

*CSA ingredients

 To come: Chicken in the crockpot

Quiche du Jour

Various people in my life have introduced me to the homemade sausages from Jack's in Midland. One of our favorites is the German Ring Bologna. I happen to have some in my fridge right now, as well as really nice avocados. I figured I would use these as the basis for my quiche today.

 Avocado Quiche

•  5 eggs*
•  1 cup 1% milk
•  3 oz German ring bologna
•  1/2 avocado
•  1/2 cup sharp cheddar
•  1/2 cup Swiss*
•  1 tsp garlic powder
•  1 tsp onion powder
•  salt and pepper

 Place bologna, avocado and chesses into bottom of prepared pie plate. Mix together eggs, milk and seasonings. Pour over fillings. Bake for 35 minutes in a 350F preheated oven.

*CSA ingredients

Quiche!

I had a crazy craving this morning for Quiche Lorraine.  I actually got up this morning, cooked bacon, sauteed onions, whipped eggs and baked up a crustless Quiche Lorraine.  Of course, the fact that I haven't posted a recipe here in weeks probably had something to do with the urge to actually cook this morning, but I have to say that sometimes, there is just nothing like the combination of Swiss cheese, bacon, onions and eggs to get  you going in the morning.  If I had to do this again, I would increase the eggs and use real cream and milk, and use fresh garlic (I didn't have any), but what I did worked out very nice and it was very satisfying.

Crustless Quiche Lorraine

• 4 eggs*
• 1 cup fat-free evaporated milk
• 1/2 lb thick-cut bacon*
• 1/2 sweet onion*, diced
• garlic powder, to taste
• 1 cup shredded Swiss cheese*

Heat skillet over med-high heat.  Cook off bacon until just crispy.  Drain all but 1 Tbsp of bacon drippings and place back over medium heat. Saute the onions in the bacon drippings until translucent.  Break bacon into bite-sized pieces.  Mix the bacon and eggs and then sprinkle over bottom of a buttered 9-inch pie plate.  Sprinkle with Swiss cheese.  Whip eggs with evaporated milk and garlic powder; pour over the bacon and cheese.  Place in a pre-heated 350F oven and bake for 35 minutes or until a knife, inserted into the center, comes out clean.  Allow to set for 5 minutes and serve!

*CSA ingredients

Getting Things Situated

My share partner reminded me this morning that I had not started to look for a new CSA for when I move home in July.  So, I just did a quick search and I found what I think will be a wonderful new CSA for me. 

The CSA I have chosen is Central Michigan CSA Program (http://www.michiganfarmfreshproduce.com/central-michigan-c-s-a-fruit-and-vegetable-co-op/).  Drop-offs are available in the following places:

• Mt. Pleasant Michigan
• Alma Michigan
• Harrison Michigan
• Clare Michigan
• Farwell Michigan
• Lake Michigan
• Midland Michigan

What appeals to me most about this CSA is that they offer a 1/2 share program!  I had to call directly because I will be starting late and I spoke with Joe Crawford.  Great guy!  He informed me that there are often people who start the program late and he just adjusts the cost accordingly.  When I explained to him that I had had bariatric surgery so I really liked the 1/2 share program because I tend to have to find someone to split shares with, he told me that the would even be willing to do a 1/4 share.  What great flexibility!!!!!  I am so excited to have found him that I just wanted to make sure that my readers in the Mid-Michigan area knew about him! 

If you live in the Midland/Mt. Pleasant area, definitely take a look at this program.  He tells me that they have added an egg program and have great interest in adding beef/pork, although that is in the works so probably won't be available this year.  But I have to tell you, I am going to hook him up with Trevor at Fresh Fork and see if they can figure out the best way to expand this program.  Joe, can't wait to meet you and start working with your program!

Carbonara (Low-carb)

I know it's been a really long time since I posted a recipe. It's been a crazy few months! I haven't actually been doing much cooking. But now that my life is straightening out I'll try to get on here more often. Tonight, I needed to use a spaghetti squash (my now favorite pasta substitute). I was thinking tetrazzi but it took to long for me to figure out the recipe, so I settled for carbonara. (yeah, right, settled). I am a purist when it comes to carbonara. I does NOT have cream in it. It is a hunter's dish and dairy wouldn't survive hunts. So, be aware that it has slightly undercooked eggs in it and that is always a risk. (there's my disclaimer) But I've been making similar versions for decades and never had a problem. You may choose to cook it longer, but know it will resemble scrambled eggs if you do, instead of a nice creamed sauce.

 Spaghetti Squash Carbonara

•  4 slices thick-cut bacon*
•  8 oz sliced porcini mushrooms 
•  1 cup frozen peas
•  1 medium spaghetti squash*, cooked
•  1 medium onion*, diced
•  2 cloves garlic*, minced
• 3 eggs*
• salt and pepper
• 1/2cup parmesan, shredded

Cook bacon in skillet until crispy. Remove bacon, cool, and break into bite-sized pieces. Add mushrooms, onions and garlic to bacon fat. Cook until onions and mushrooms are soft. Add spaghetti squash and heat through. whip eggs with salt and pepper; add parmesan. Remove vegetables from burner. Pour eggs over vegetables and mix well. Place over low heat and cook, stirring, until parmesan is melted. Serve with additional parmesan.

*CSA ingredients 

A Dish for Mardi Gras

Fat Tuesday is coming up this week. While I was cleaning this weekend, I ran across andouille sausage and bay scallops in the freezer. I realized it's been a long time since I've made jambalaya. I know jambalaya is traditionally made with rice. However, I don't do rice very well anymore, so I decided to try making it with quinoa. I have to say, I really liked the result!

 Andouille Scallop Quinoa Jambalaya for Rice Cooker

•  2 cups quinoa 'dry
•  2 links andouille sausage*
•  8oz. bay scallops
•  1 (28-oz) can crushed tomatoes
•  2 cups frozen peas and carrots
•  2 cups sliced zucchini*
•  1 cup salsa
•  1/4 tsp cayenne
• 1 Tbsp ground cumin
•  1 tsp dried oregano

 Cut sausage in half lengthwise and then slice into half moons. Place all ingredients into rice cooker. Choose porridge setting close cooker and start.

*CSA ingredients  

Quinoa Chili

There is nothing that says comfort better than a nice hot bowl of chili! Especially on a cold, snowy winter day. Oh yeah, and it also happens to be Super Bowl Sunday! Chili is essential Super Bowl food, right? The other thing I like about chili is that it can be a "pot-luck" meal. Yes, it is one of my favorite ways to use up things in my refrigerator. Today, Iam using up leftover quinoa and the pulled pork chops from the other night. We also got corn and tomatoes frozen from the summer in this week's share, as well as some young garlic shoots. I put all of this together with more traditional chili ingredients in my Crockpot last night and woke to an apt fullof wonderful chili smells! Of course, the big debate is always beans or no beans? Well, Iam a big beans in chili girl, but I really think this chili is hearty enough that I wouldn't miss the beans of they weren't there. However, since protein is my focus, I added the beans. Make it however you like it best!

 Slow-Cooker Pork Quinoa Chili

• 2 cups cooked quinoa
• 2 cups leftover Parmesan Honey Pork Chops*, shredded
• 2 cans Rotel (R) tomatoes with chiles
• 2 cups frozen tomatoes*
• 2 cups frozen corn*
• 2 cups cooked black turtle beans* 
• 1 can pinto beans, drained
• 1 Tbsp Chili powder
• 1 tsp dried oregano
• 6 garlic shoots*, sliced thin 
• 1 medium onion*, diced 
• 1 Tbsp olive oil

Heat oil over medium-high heat in a medium skillet. Add garlic and onions; cook until translucent. Add all ingredients to slow-cooker. Cover and cook on LOW for 6-8 hours. Serve with cheese and onions, if desired.

*CSA ingredients

Pork Chops

A couple weeks ago, I got some thick-cut pork chops. I have never been a huge fan of pork chops. I guess probably because I've never had them cooked right (sorry, mom). I wanted to try something different because these were about twice as thick as I've seen before and they were loin chops. I probably looked at 16 recipes before I found a slow-cooker recipe that looked interesting and utilized my CSA a bit. I had to wait for a day when I could be on top of the cooking. It is very easy to overcook pork loin. As it happened, Friday was one of those days. I had worked 19 hours only Thursday, getting home at 3 am. Thus, I woke at 10am, started the chops first thing and then went to work for a couple hours. About an hour after I got home from work, the chops were done.

 Slow-Cooker Parmesan Honey Pork Chops
Adapted from: www.sixsistersstuff.com/2011/12/slow-cooker-parmesan-honey-pork-roast.html

•  2 thick-cut pork loin-chops*
•  2/3 cup grated Parmesan cheese
•  1/2 cup honey*
•  3 Tbsp soy sauce (I used low sodium)
•  2 Tbsp minced garlic*
•  2 Tbsp dried basil
•  2 tbsp olive oil
•  salt, to taste

 Spray slow-cooker with non-stick cooking spray. Place chops in slow-cooker. In a small bowl, combine the rest of the ingredients. Pour sauce over the chops.Cover and cook on LOW for 4-6 hours or until meat thermometer reads 160F.

* CSA ingredients

Ham Hocks and Beans

In the last couple shares, we have received beans and ham hocks. Given how cold it has been this week, I decided it was time to make some bean soup. I will admit that sometimes I am a lazy cook. I don't use dried beans often because of the time it takes to cook them. In the end, I always wonder why I have such an aversion to making them because they are so much better than canned. Making good bean soup takes a couple days to do right, and it tastes better after it has sat a while, so patience is needed. I promise, in the end, it is so worth the wait!

 Bean with Ham Soup 

 Make stock:

•  1 1-lb ham hock*
•  1/2 1b ham, cut in chunks
•  1 large sweet onion*, quartered
•  3 medium carrots *, cut into 2" pieces
•  1 small bunch greens*

 Place all ingredients in Crockpot. Add 5 cups water. Cover and cook overnight on HIGH. In the morning, remove and discard vegetables. Remove ham hock and ham pieces; cool, shred and set aside. Cool remaining stock and skim fat.

Note: Using ham and/or a ham hock to make stock gives rich flavor, but remember that they are salty, so you should not need to salt your stock.

 Cook beans:

•  1-1/2 lb dried beans*
•  water

 In a colander, sort beans to remove stories and debris. Rinse well and place in a large bowl. Cover with water to 2" above beans. Soak overnight. In morning, drain beans and discard soaking water. Rinse beans, drain and put in a large Dutch oven. Cover with cold water to 2" above beans. Cover and bring to a boil. Reduce heat to simmer and cook 60-90 minutes or until beans are cooked. Drain and discard cooking liquid.

 Note: Different beans take different times to cook. Make sure you test frequently so as to not overcook. Beans are done when they can easily be squished between your fingers or with a fork. Also it is important to cook at a simmer as boiling will disrupt the beans. 

Making soup:    

• shredded ham from stock*
• Ham stock*
• cooked beans*
• additional stock (chicken, vegetable, etc)*, as needed
• 3 sprigs fresh thyme (or 1 tsp dry) 
• 1Tbsp dry marjoram
• 1 bay leaf 
• fresh ground pepper, to taste

Combine all ingredients in Crockpot. Cover and cook on LOW for 4-6 hours. Taste and adjust seasonings. Serve with a nice cornbread.    

Note: If you've ever made bean soup, you know that it tastes better the next day, so make a big batch to enjoy through the week! 

*CSA ingredients 

Low-carb Spaghetti Pie

I am just beginning to explore the ways I can use spaghetti squash in my favorite dishes. While the texture is slightly different, the flavor isn't impacted greatly. Tonight, I decided to make one of my favorite childhood dishes using squash instead of pasta. While the dish was runny overall, the flavor was great. And I don't have the expansion issue I usually have with pasta. I'll just have to figure out how to drain the ingredients better!

 Low-carb Spaghetti Pie

•  1 large spaghetti squash*
•  2 Large eggs*
•  1/4 cup butter*
•  1/2 cup parmesan
•  16 oz low-fat cottage cheese, drained
•  2 cups roasted heirloom tomato sauce*
•  2 cups mozzerella, shredded
•  1/4 cup each parmesan and romano, shredded

 Preheat oven to 375F. Cut squash in half lengthwise, place cut side down on prepared cookie sheet and bake about 45 minutes. Cool and then, using a fork, collect shreds. Reduce oven to 350F. Mix squash with butter (melted), egg and 1/2 cup parmesan. Spread into bottom of 13"X9"X2" pan. Spread cottage cheese over crust. Then spread tomato sauce over cottage cheese. Sprinkle with remaining cheeses. Bake for 45 minutes or until cheese is bubbly and browned. 

*CSA ingredients 

Using Avocados

John brought an avocado with him this weekend thatneeded to be used. He requested I use it for breakfast. I was searching for ideas, but couldn't come up with anything until John asked me if I had any bread. I remembered I had Flatouts and decided to make breakfast pizzas. I was pleasantly surprised how nice the combination turned out.

 Mexican Breakfast Pizza

•  2 whole grain Flatout
•  6 Tbsp medium salsa
•  20 packed jalapeno slices
•  4 eggs*
•  salt, pepper, cayenne, oregano, to taste
• 1 medium avocado
•  1 cup cheddar-jack

Cook bacon over medium heat. drain on paper towels; dice. Scramble eggs with seasonings over medium heat until just cooked. To assemble: place flatout on cookie sheet. spread 1/2 salsa on each flatout. Sprinkle with jalapeno and bacon. Spread eggs evenly and sprinkle with diced avocado and then cheese. Bake at 450F for 8 minutes.

*CSA ingredient 

Chicken, Kale and Quinoa

I know I have been talking about this all week, so I finally centered on what to do with these ingredients. As I have mentioned before, I am not really able to eat pasta anymore. This makes me a little sad because I really like chicken noodle soup. I have been learning that high protein carbs are much easier for me. Today, I decided to make chicken soup with quinoa instead of noodles.

 Chicken Kale Quinoa Soup

•  3 cups cooked chicken*, shredded
•  4 cups homemade chicken stock*
•  4 cups homemade vegetable stock*
•  3 medium carrots*, sliced
•  1/2 large turnip*, diced
•  1 large bunch kale*, washed and torn
•  2 cups cooked quinoa

 Place first 5 ingredients into Crockpot. Cook on HIGH about 3 hours or until turnips are almost cooked. Add kale and cook until leaves are bright green. Add quinoa and heat through.

*CSA ingredients 

Pad Thai

The one thing that I do miss a lot since the surgery is pasta dishes. No, not just Italian dishes, but also things like Pad Thai. I really had a taste for it today and was in one of those "pity party" moments until I remembered that we bought a spaghetti squash over the holiday. I  had thought to make spaghetti while I was home, but just never had time. John made me bring the squash with me back to Cleveland and I promptly forgot about it. Once I realized I had it, I thought why not use spaghetti squash instead of rice noodles. To make things even more fun, I have tamarind juice concentrate, so I could make truly authentic Pad Thai. Here's how I did it.

 Spaghetti Squash Chicken Pad Thai

•  1 small spaghetti squash*
•  1 Tbsp extra virgin olive oil
•  2 cups cooked chicken*, shredded
•  2 small carrots*, shredded
•  4 cloves garlic*, minced
•  1 egg*
•  1 Tbsp soy sauce
•  Pad Thai Sauce (see below)

1. Preheat oven to 375°. Wash spaghetti squash, cut in half lengthwise and place cut side down on cookie sheet. Bake about 45 minutes or until fork pokes easily into squash. Cool about 10 minutes and then remove flesh from skins with a fork.
2. Beat egg with soy sauce. Heat oil in a medium skillet. Saute garlic in oil then add egg and scrambled. Add chicken and heat through.
3.  Add spaghetti squash and Pad Thai sauce; mix until coated. Add carrots and heat 1 minute longer.
4.  Serve with crushed peanuts.

 Pad Thai Sauce (with tamarind)
 1/3 cup fish sauce
 1/2 cup sugar
 1/2 cup tamarind juice concentrate
 4 cloves garlic*, minced

 Combine in a small bowl and stir until the sugar is dissolved (heat may speed this up).



 Pad Thai Sauce (without tamarind)
 1/3 cup chicken stock*
 3 Tbsp rice vinegar
 1 Tbsp lime juice
 3-4 Tbsp brown sugar
 2 Tbsp fish sauce
 1 Tbsp soy sauce
 1/8 tsp fresh ground pepper

 Mix until sugar dissolves.

 Note: Both fish sauce and tamarind can be found at Asian supermarkets. The tamarind is very sour so you will have to adjust the sugar according to taste.However, if you don't like or are afraid to try tamarind, I have included a sauce recipe that uses rice vinegar and lime juice instead.

*CSA ingredients

Quick Frittata

We receive Brussels sprouts in the share again thisweek, but since it is late in the season, some of the outer leaves were frozen and translucent, so I wanted to use them quickly. I know many don't like Brussels sprouts at all, and most would not consider having them for breakfast, but I adore them and had a taste for them this morning.Since I woke late, I needed a quick method, so I chose microwave.

 Quick Microwave Brussels Sprouts Frittata

•  1 large egg*
•  2 Tbsp 1% milk
•  1 oz cheese* (I used grass-fed Swiss and sharp cheddar)
•  6 medium to large Brussels sprouts*
•  2 thin slices Sopressetta
•  salt and pepper

 Prepare meat and cheese into small dice; set aside. Remove woody ends and outer leaves from Brussels sprouts. Steam sprouts for 4 minutes in microwave; cool. Slice sprouts thinly. Whip eggs with milk and seasonings.

 In a microwave-safe bowl, mix sprouts and meat. Heaton HIGH for 40 seconds. Pour egg mixture over vegetable mix; sprinkle with cheese. Cook on HIGH for 1-1/2 minutes. Allow to set for 1 minute.

*CSA ingredients