1 cup cubed peeled cooked beets (about 1/2 pound) (optional)
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
5 teaspoons red wine vinegar, divided
4 large eggs
1/2 teaspoon Dijon mustard
6 cups torn frisée or curly endive
3-4 chives, roughly chopped
DIRECTIONS
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add onion to pan; sauté for 5 minutes or until tender and golden brown. Add potatoes, 2 teaspoons sage, and garlic; cook for 25 minutes or until potatoes are tender, stirring occasionally. Stir in beets, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 10 minutes, stirring occasionally.
Add water to a large skillet, filling two-thirds full. Bring to a boil; reduce heat, and simmer. Add 1 tablespoon vinegar. Break each egg into a custard cup, and pour gently into pan. Cook for 3 minutes or until desired degree of doneness. Remove eggs from pan using a slotted spoon. Sprinkle 1/4 teaspoon sage and 1/4 teaspoon chopped chives evenly over eggs.
Combine remaining 1 tablespoon oil, 2 teaspoons vinegar, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1/2 teaspoon sage, and mustard in a large bowl, stirring with a whisk. Add frisée; toss to coat. Serve with hash and eggs.
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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 Lehman2013-11-02 11:26:162013-11-02 11:26:16Two Potato Hash with Poached Eggs, Chives and Greens
2 teaspoons white wine vinegar or fresh lemon juice
2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh chives
8 cups salad greens and fresh herb leaves and tender stems or a selection of fresh vegetables
DIRECTIONS
Combine garlic and a pinch of salt in a large salad bowl. Mash to a paste with a fork. Mix in vinegar, then oil and chives; season with salt and pepper. Add greens and herbs and toss to coat or lightly drizzle over fresh vegetables.
Toss the chives, almonds, cheese, and garlic into the
work bowl of your food processor. Pulse until all ingredients are
finely-chopped. Then, with the machine running, add olive oil to desired
consistency. One 1/4 cup oil to give you a spread-able pesto; add more oil to
produce a pourable sauce for pasta. Serve on crackers, on slices of toasted
baguette, on cod or another white fish, or toss with pasta.TIONS
Two Potato Hash with Poached Eggs, Chives and Greens
Two Potato Hash with Poached Eggs, Chives and Greens
INGREDIENTS
DIRECTIONS
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add onion to pan; sauté for 5 minutes or until tender and golden brown. Add potatoes, 2 teaspoons sage, and garlic; cook for 25 minutes or until potatoes are tender, stirring occasionally. Stir in beets, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 10 minutes, stirring occasionally.
Add water to a large skillet, filling two-thirds full. Bring to a boil; reduce heat, and simmer. Add 1 tablespoon vinegar. Break each egg into a custard cup, and pour gently into pan. Cook for 3 minutes or until desired degree of doneness. Remove eggs from pan using a slotted spoon. Sprinkle 1/4 teaspoon sage and 1/4 teaspoon chopped chives evenly over eggs.
Combine remaining 1 tablespoon oil, 2 teaspoons vinegar, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1/2 teaspoon sage, and mustard in a large bowl, stirring with a whisk. Add frisée; toss to coat. Serve with hash and eggs.
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Fresh Chive Vinaigrette
Fresh Chive Vinaigrette
INGREDIENTS
DIRECTIONS
Combine garlic and a pinch of salt in a large salad bowl. Mash to a paste with a fork. Mix in vinegar, then oil and chives; season with salt and pepper. Add greens and herbs and toss to coat or lightly drizzle over fresh vegetables.
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Chive Pesto
Chive Pesto
INGREDIENTS
DIRECTIONS
Toss the chives, almonds, cheese, and garlic into the
work bowl of your food processor. Pulse until all ingredients are
finely-chopped. Then, with the machine running, add olive oil to desired
consistency. One 1/4 cup oil to give you a spread-able pesto; add more oil to
produce a pourable sauce for pasta. Serve on crackers, on slices of toasted
baguette, on cod or another white fish, or toss with pasta.TIONS
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