Local food is delicious!
Everything, except the salt and pepper, in that photo is locally produced food.  Most of it came from my weekly Full Circle Farm CSA Box.

This week Full Circle Farm announced a fun little contest on their Facebook Page, for their members, to see how creative people can be with their CSA Delivery.  What a fun and challenging idea!  Even though I probably won’t officially enter the contest, I thought I’d play along anyway.  So I got inspired to see if I could create a dinner using the ingredients from my box, plus a couple  supplemental ingredients like locally produced Mama Lil’s Peppers, Hempler’s Slab Bacon, Wilcox Farms Organic Eggs, Salt and Pepper.  Opening that box today kind of made me feel like I was on an episode of Chopped.

A big bunch of fresh spinach jumped out at me from inside the box.  Then I spied some fresh herbs, onions and a little brown bag stuffed with crimini mushrooms with tight little caps.  Some bacon, pickled peppers and shaved Red Alder Toma from Mt Townsend Creamery, little salt and pepper from the pantry and I was set!

A while back  I was visiting my dear friend Kate, she fed me a delicious dish of kale and eggs with those Mama Lil’s peppers.   I have been hooked on the combination of greens, eggs and pickled peppers ever since.  So this recipe is my ongoing tribute to her and that humble, beautifully delicious little meal that was shared between friends.  I simply can not get enough of these flavors.  Thanks for sharing that beautiful taste, Kate!

Skillet Eggs

• 1 cup of Bacon, cut into lardons
• 1/2 Red Onion, diced
• 6 ounces of Crimini Mushrooms, cut in half or quarters for larger shrooms
• 3 Springs of Fresh Thyme
• 4 cups Spinach, washed and chopped into large pieces
• 4 Eggs
• 1/4 cup Mama Lil’s Pickled Peppers
• 1/8 cup Mt Townsend Creamery Red Alder Toma (you can sub Parmesan)
• Salt & Pepper to Taste

Get your skillet or fry pan and put it on Medium High heat.  As soon as your pan is hot add in your Bacon and start rendering out the fat.  Once it begins to start crisping up a little and turning golden brown, add in your chopped Red Onion.  Sweat the Red Onion and then add in your mushrooms and fresh Thyme.  Let it cook for about 2-3 minutes and give it a quick stir and let it cook for another 2-3 minutes, stir again.

Turn your heat down to Low, add a little splash (a couple Tablespoons worth) of water or stock to the pan and add in your Spinach, give it a quick toss.  Now make 4 little egg sized “wells” of space in the spinach mixture by simply pushing it aside.  Crack each egg and empty the contents of the shell in to those little wells.

Sprinkle with a little salt and pepper, add your Peppers and Cheese to the whole mix.

Cover the pan tightly and let it simmer until the whites are set and the egg yolks reach your desired doneness.  For a firmer yolk let them cook longer, for a softer runnier yolk cook them shorter.

****Vegetarian Option: Omit the Bacon & Cheese and replace with a little Olive Oil.

Support your local Farmer’s, Food Producers and Farmer’s Market!!!

Full disclosure: I have received no compensation from any business or organization mentioned for this article. I’m telling you about them because I like what they are doing.

Quesadillas… a couple tortillas filled with goodies and grilled until the insides are all ooey gooey melted goodness.  Not only are Quesadillas delicious, they are incredibly easy to make.  My quick recipe is also a snap to change up by adding different fillings to please the palates of any hungry snacker.   Be sure to check my suggestions below for ideas!

For this recipe I have decided to go healthy and make these Veggie Quesadillas.  Now before you start rolling your eyes and running for the nearest burger joint, in my kitchen healthy does not mean bland and tasteless.  I have combined hearty black beans, sweet corn and sharp cheddar for a deliciously satisfying bite.  Try some of the Northwests own Tillamook Cheddar, it’s a perfect fit for this dish.

And just to take it to the edge of insanity, I’ve topped it all off with a homemade spicy Pineapple Salsa.  This salsa packs a mouth watering spicy, sweet punch.  It is also a versatile condiment with a myriad of uses beyond the old Chips & Salsa routine.  Try using it to dress up a boring old Chicken Breast or Oven Roasted Pork Chop or even as a Pizza Topping!

Veggie Quesadillas
Yield: 1 Quesadilla

• 2 Large Flour Tortillas
• 2 Tablespoons Black Beans, canned or rehydrated
• 2 Tablespoons Sweet Corn Kernels, frozen or cut fresh from the cob
• 1 Tablespoon Sweet Onion, finely chopped
• 1 Tablespoon Red Bell Pepper, finely chopped
• 1/4 cup Sharp Cheddar Cheese, finely shredded
• Salt & Pepper to Taste
• Splash of Olive Oil

On the stove top heat a large skillet over medium heat.  Add a very small splash of olive oil and swirl it around in the pan to coat the bottom evenly.  Take the first Flour Tortilla and place it into the hot pan.  Working quickly, evenly spread the remaining ingredients on top of the warming Tortilla with a 1/2 inch margin to the edge of the Tortilla.  Place the remaining Tortilla on top of the filling and let it toast.

Once the tortilla is toasted, generally 3-4 minutes, give it a quick flip with a spatula and toast off the other side.  When it is ready, cut it as if you were cutting a pie, making 6 wedges.  Top with Salsa and serve immediately.

Party Tip: You can make these ahead and reheat for 10 minutes in a 375 oven.

Pineapple Salsa
Yield: 2 cups

• 1 Cup Pineapple, in chunks, canned or fresh
• 1/2 Cup Yellow Bell Pepper, roughly chopped
• 1/2 Cup Fresh Tomatoes, seeds removed, roughly chopped
• 1/2 Cup Cilantro, chopped
• Crushed Red Pepper Flakes, to taste

Combine the ingredients, let it sit for at least 20 minutes to allow the Crushed Red Pepper to add its fire.  Keep in mind that as the Salsa sits the Crushed Red Pepper heat will intensify, so go lightly as it is easier to add heat than it is to remove it.

Additional Quesadilla Filling Ideas:

• Jalapeno
• Sliced Chicken or Turkey Breast
• Sliced Lean Beef
• Seitan
• Shrimp
• Halibut
• Crab
• Mushrooms
• Bell Peppers
• Mama Lil’s Kick Butt Peppers
• Ham
• Spinach
• Bacon
• Sausage
• Asparagus
• Cheese, other than Cheddar – Monterey Jack, Swiss, Racelette,  Feta, Brie, Goat Cheese

Full disclosure: I have received no compensation from any business or organization mentioned in this article.

Images by Kelly Cline ©2010 All Rights Reserved
All content, text and images are  ©2010 All Rights Reserved and may not be used or reposted without express written consent.