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Potato, Turkey Bacon and Chive Omelet
Potato, Turkey Bacon and Chive Omelet
INGREDIENTS:
DIRECTIONS:
Cook potatoes in pot of boiling salted water until tender, about 30 minutes. Drain. Cool slightly. Peel, halve, and thinly slice potatoes.
Whisk eggs, 1/3 cup chives, salt, and pepper in bowl. Cook bacon in 10-inch nonstick skillet over medium heat until crisp. Using slotted spoon, transfer to paper towels. Reserve 1 tablespoon drippings in skillet; pour remainder into cup. Return skillet to medium heat. Add half of egg mixture; stir with back of fork until edges begin to set. Cook without stirring until omelet is set, lifting edges with spatula to let uncooked egg flow underneath, about 2 minutes.
Spoon half of potatoes and bacon down center of omelet. Fold both sides of omelet over filling; slide out onto plate. Repeat with remaining egg mixture, potatoes, and bacon, adding more bacon drippings or butter to skillet if necessary. Garnish omelets with 1 tablespoon chives.
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Caramelized Onion, Lettuce and Tomato Sandwich
Caramelized Onion, Lettuce and Tomato Sandwich
INGREDIENTS:
DIRECTIONS:
Heat a skillet over medium-low heat, and add olive oil and onions. Let them caramelize for about 15 minutes, and then turn the heat up a bit for the last few minutes to get them a bit crispy.
Spread mayonnaise on the slices of bread. Add a slice (or slices) of tomato to cover one half.
Sprinkle the tomato with salt and pepper.
Stack a few crunchy pieces of lettuce atop the tomato, then add onion, and put the lid bread on.
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Radish, Pesto and Sea Salt Crostini
Radish, Pesto and Sea Salt Crostini
INGREDIENTS:
DIRECTIONS:
Heat oven to 400° F. Place the baguette slices on a baking sheet and brush both sides of the bread with the oil. Bake until golden brown, 4 to 5 minutes per side.
Dividing evenly, spread the pesto on the toasted baguette slices, top with the radishes, and sprinkle with the salt.
RAMP PESTO: (see ramp pesto pasta recipe for one version) Take 2 bunches washed and trimmed ramps and pulse in a food processor with ¼ cup Italian parsley, ¼ cup toasted pine nuts, ¼ cup asiago cheese and ¼ cup lemon juice. With machine running stream in ¼ cup olive oil and season with salt and pepper. Recipe can be halved or doubled
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