Local Palate, Local Plate

July 6, 2017

What does an all-local plate look like? 

This, my friends:

From the peas to the eggs, everything in this pic came from New Mexico farms. And it all went from plant to plate in less than 30 minutes. Finished off with a fresh peach - juicy.

 

Have at it!

 

Ingredients:

-coconut oil or olive oil

-2 handfuls of peas (sugar snap or snow, leave in shell)

-3 sprigs of mint leaves (torn from stems)

-2 TBSP lemon juice

-sea salt

-pepper

-lambsquarters (torn from stems)

-4-5 squash blossoms, chopped (without stems)

-2 eggs

-chile powder

-carrots (sliced)

 

Steps:

1) Heat oil of choice in pan over medium-high heat

2) Once hot, sautee the peas in oil with sea salt and pepper

3) Add lemon juice to the peas

4) Add mint leaves, lambsquarters, and squash blossoms - stir all around

5) Cover pan with lid and reduce heat to medium-low

6) Heat more oil in a separate pan

7) Scramble two eggs in that pan with chile powder

8) Remove lid from pea pan. If lambsquarters have turned a darker green and peas are soft, you are good to go

9) Plate the pea mixture on a plate and top with chile-scrambled eggs

10) Add chopped carrots for an extra crunch and punch of color

 

Notes:

The pea portion of this recipe was inspired by the Santa Fe Farmers' Market program, Market Fresh Cooking at the opening of the Southside Farmers' Market last Tuesday. Awesome evening with amazing food and people.

Please reload

Recent Posts

Please reload

Archive

Please reload

Tags