Up to the Challenge

Wahoo! I FINALLY cooked an entirely SOLE meal, and was up to the veggie challenge over at Not Dabbling in Normal. I have been slacking off, more or less, during this entire challenge, but i finally did it. On a week that most of the other recappers are busy! Oh, well.

For my vegetarian dish, i made a fresh salad and a fritatta of sorts. The fritatta was more veg than egg, and i DID use balsamic on the salad but ALL other ingredients were from either right down the road (literally), or a neighboring state (Californian olive oil).

This “fritatta” turned out way more veg than egg, but was still pretty yummy. I followed my normal fritatta guidelines: potato crust, veggies, egg mixture poured over the top and baked at 400/425 for 20 minutes or until firm throughout. For this meal i used the following ingredients:

5 eggs from a neighbor’s hens
half bunch kale (from Gathering Together Farm (GTF), an organic farm 1 mile from my house)
3 cloves garlic (from GTF)
1 purple potato (GTF)
1 crown broccoli (GTF)
1/3 leek (the white part) (GTF)
1 smoked serrano pepper (from my step-mom in Eugene)
pinch dried basil (stored from my Austin garden)
Salt/Pepper
Splash milk from Lochmead Dairy (about 40 minutes away, no hormones added)

For the salad, i tossed GTF’s salad mix with a shredded beet (from Denison Farms, also local/organic), chopped walnuts (that i picked locally this past Fall), more salt and pepper and a drizzle of California olive oil and who-knows-where Balsamic. Local, fresh, seasonal, healthy, SOLE and vegetarian! I finally did it!