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Frittata of Turnip and Swiss Chard

Recipe Provided by Dorette Snover, Chef and Owner of C’est Si Bon Cooking School

Ingredients:

3 turnips, peeled and ribboned
salt and pepper to taste
olive oil
5 eggs, room temperature
sea salt and pepper to taste
1 bunch swiss chard

Procedure:
Break the five eggs in a bowl and using a whisk or a simple kitchen fork mix well, add a glug of olive oil, swiss chard, add to eggs, mix all well, and set aside.

Prepare the turnips as per chef’s instructions. season with salt and pepper. heat olive oil in a large heavy skillet heat till hot. add turnips and when caramelized remove to a bowl. Raise heat on pan to medium high. add egg mixture to very hot pan. using a fork stir the eggs in a circular motion towards the center, eggs will cook very quickly. When the bottom of the frittata is well set, level the eggs and cover with a lid to cook the top, keeping heat on medium. When completely cooked, slide off onto a pretty round plate, add the turnips, and serve warm and garnish with a young spring cheese.

The Market is open every Saturday from 7am-Noon. This Saturday, Adam Rose from Il Palio Restaurant is cooking at Market!

Categories
Food

Recipe of the Week: Sweet Potato Collard Soup

This soup is great in the winter time especially if you happen to be under the weather. The red pepper adds the right amount of heat to counter the sweetness of the sweet potato. If you’ve frozen some poblanos from earlier in the season, these make a great addition if roasted and added to the stock. ~Sarah Blacklin

4 Tbsp. of olive oil
1 med. onion
3 cloves of garlic (pressed or minced)*
3 good size sweet potatoes*
1 qt. chicken stock/vegetable stock/ or bullion if neither is available
4 Tbsp. of Apple Cidar Vinegar
A handful of fresh sage, thyme, and oregano if available
1 bunch of collards (can be substituted for spinach, kale, or other available greens)*
salt and pepper to taste
1 Tbsp. of crushed red pepper

Heat the olive oil on med. heat in a large stock pot. Add onions, sauté until soft. Add garlic and fresh herbs finely chopped to onions. Sauté briefly (don’t burn the garlic). Add the stock. Bring the heat up to high. Add chopped sweet potatoes (skin adds nutritional value, but can be removed for a smoother consistency). Add vinegar and the remainder of the spices. Once the soup reaches a boil, cut the heat down to med-low. Cook potatoes at a low boil until they are soft. Using an electric hand mixer or with a nice stiff wooden spoon, mash the potato chunks into a puree (there will be chunks). Add the greens, washed and chopped. Keep soup at a simmer until greens are tender. Salt and Pepper to taste

* Ingredients Available at Market