June 28- Philly Part 2 340

Zucchini-Basil Omlette

Zucchini-Basil Omlette

Zucchini-Basil Omlette:
2 eggs, 1 white: beat with fresh pepper
1 tsp olive oil
1/2 zuchini
10 basil leaves
-Sautee the zuchinni in olive oil. Pour in the eggs. Once set place basil leaves on top of eggs. Cover and allow to cook through. Flip. Done.

Salad:
1 head red lettuce
1 tsp dry garlic chutney
1 Tb. red wine vinegar
1 Tb. honey
2 Tb. olive oil

Yields 2 servings

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watermelon wedge

Watermelon Wedge Salad

Watermelon Wedge Salad

Yield: Serves 4

INGREDIENTS
½ small watermelon, rind removed

8 ounces feta cheese, crumbled

½ cup heavy cream or buttermilk

½ cup crème fraîche

1½ tablespoons fresh lemon juice

¼ cup finely chopped fresh chives plus more for serving

Salt and freshly ground black pepper

¼ cup fresh basil leaves

DIRECTIONS
1. Set the watermelon on a cutting board, cut side down. Quarter the watermelon, place each quarter on its side and halve each quarter crosswise (so you have 8 thick wedges total).

2. In a medium bowl, stir together the feta cheese, cream, crème fraîche, lemon juice and chives. Season with salt and pepper.

3. To serve, place 2 wedges of watermelon on each plate. Drizzle with the feta dressing and sprinkle with chives and basil leaves. Serve immediately.

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On A Mission

I am inspired to prepare a cookbook of my original recipes. Daydreaming in the Portland clouds today, it all came together. I have photos for the past several years of dishes made and their corresponding recipes written down but there is no collection of the creations. Today this changes. This site is for me. On a mission to document my adventures in real food. Yum!…This is exciting.