Heat olive oil in a medium skillet over medium heat. Place potatoes in the skillet, cover, and cook about 10 minutes, until tender but firm. Mix in spinach, green onions, and garlic. Season with salt and pepper. Continue cooking 1 to 2 minutes, until spinach is wilted. In a medium bowl, beat together eggs and milk. Pour into the skillet over the vegetables. Sprinkle with Cheddar cheese. Reduce heat to low, cover, and cook 5 to 7 minutes, or until eggs are firm.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2016-08-22 10:03:292016-08-22 10:04:11Arugula and Potato Frittata
In a large saucepan, heat 2 teaspoons olive oil over medium-high heat. Add corn. Cook until warmed through and corn is cooked, 10 to 12 minutes. Add 4 cups arugula (about 5 ounces), finely sliced. Cook until wilted, 1 to 2 minutes. Stir in 1 cup grape tomatoes, halved; cook until softened, 1 to 2 minutes.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2016-08-22 10:02:492016-08-22 10:02:49Arugula with Corn and Grape Tomatoes
Greek Pasta Salad with Grape Tomatoes and Bell Peppers
5 ounces dried conchiglie pasta (2-1/2 cups)
1 pint grape tomatoes, halved lengthwise
1/2 seedless cucumber, quartered lengthwise and cut into 1/4-inch pieces
1 yellow or red bell pepper cut into 1/4-inch pieces
1 cup canned cannellini beans, rinsed and drained
1/2 small red onion, diced
2 ounces reduced-fat feta, cubed
1/4 cup pitted Kalamata olives, halved
1/4 cup chopped fresh mint
2 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
1 teaspoon minced fresh garlic
1 teaspoon honey
1/2 teaspoon Dijon mustard
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Cook pasta according to package directions. Drain, rinse under cold water, drain again and transfer to paper towels to absorb excess water. Combine tomatoes, cucumber, bell pepper, beans, onion, feta, olives and mint in a large serving bowl; add pasta and mix. In a small bowl, whisk together oil, vinegar, lemon juice, garlic, honey, mustard, oregano, salt and black pepper. Pour over the pasta and vegetables; toss well. Season with additional salt and black pepper to taste; serve.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2016-08-22 10:02:022016-08-22 10:02:02Greek Pasta Salad wit Grape Tomatoes and Bell Peppers
Arugula and Potato Frittata
Arugula and Potato Frittata
Heat olive oil in a medium skillet over medium heat. Place potatoes in the skillet, cover, and cook about 10 minutes, until tender but firm. Mix in spinach, green onions, and garlic. Season with salt and pepper. Continue cooking 1 to 2 minutes, until spinach is wilted. In a medium bowl, beat together eggs and milk. Pour into the skillet over the vegetables. Sprinkle with Cheddar cheese. Reduce heat to low, cover, and cook 5 to 7 minutes, or until eggs are firm.
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Arugula with Corn and Grape Tomatoes
Arugula with Corn and Grape Tomatoes
In a large saucepan, heat 2 teaspoons olive oil over medium-high heat. Add corn. Cook until warmed through and corn is cooked, 10 to 12 minutes. Add 4 cups arugula (about 5 ounces), finely sliced. Cook until wilted, 1 to 2 minutes. Stir in 1 cup grape tomatoes, halved; cook until softened, 1 to 2 minutes.
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Greek Pasta Salad wit Grape Tomatoes and Bell Peppers
Greek Pasta Salad with Grape Tomatoes and Bell Peppers
Cook pasta according to package directions. Drain, rinse under cold water, drain again and transfer to paper towels to absorb excess water. Combine tomatoes, cucumber, bell pepper, beans, onion, feta, olives and mint in a large serving bowl; add pasta and mix. In a small bowl, whisk together oil, vinegar, lemon juice, garlic, honey, mustard, oregano, salt and black pepper. Pour over the pasta and vegetables; toss well. Season with additional salt and black pepper to taste; serve.
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