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.

Every other week we have friends over for a night of playing games and snacks.  On our last gaming night I made up a batch of Herbed Mixed Nuts that were a big hit with everyone, so I thought… Hey, I’ll make another batch of those nuts!

The big running joke ever since then has been “You’re gunna love my nuts” and really… everyone will love your nuts.  These nuts are delicious and easy as pie to prepare.   They are also an awesome portable snack and an extra bonus is that this recipe is gluten free and vegan friendly!! Make a big batch as they go fast!  If you are interested in a drink that celebrates Seafair and the Blue Angels you really have to go check out ThirstQuest’s Seafair LemonBlueaid, so refreshing and a perfect pair with this recipe.  Just in time for your Seafair enjoyment, be safe out there and have a great time Seattle!

Herb Mixed Nuts

• 1 cup Raw Almonds
• 1 cup Raw Pecans
• 1 cup Raw Cashews
• 1 cup Raw Hazelnuts
• 3 Tablespoons Olive Oil
• 2 Tablespoons fresh Rosemary, chopped or whole leaves – your preference
• 1/2 Teaspoon Coarse Ground Black Pepper
• 1/4 Teaspoon Red Chili Flake
• 1 Teaspoon Demerara Sugar (sub Light Brown Sugar)
• 1 Teaspoon Sea Salt
• Optional Add In: 1 Tablespoon Shaved Black Truffle

Over medium heat add everything into a large frying pan, Toss to coat the nuts completely with the oil and spice mixture.  Stirring constantly for about 7-10 minutes or just until the nuts are toasted. You will want to keep turning and stirring the nuts to prevent scorching or burning the nuts.  Once they are done put them in a bowl or a simple brown paper bag and they are done.  If you want to make them a little extra special you can shave a little Black Truffle over them while they are still warm.

A good indicator that your nuts are ready are the cashews.  Their light color will show you how far along the toasting process is.  Keep in mind that even when you take the nuts off the heat they will continue to keep on toasting, so take them off when you achieve a very light toast.

You will want to use RAW nuts for this recipe.  You can find those at PCC Natural Markets and at other places like Trader Joes.  The reason for the Raw Nuts is already toasted nuts will taste bitter and burnt, Raw Nuts will yield sweet, crunchy and nutty bites that will keep your hands dipping back into the snack bowl or bag.

Full disclosure: I have received no compensation from Trader Joes, Blue Angels,  Seafair or PCC Natural Markets for 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.

So how do we hold on to the flavor of this Summer gem without going the same ole Pesto route? I’m about to show ya…

Don’t get me wrong now, Basil Pesto is one of my favorite condiments. But there is sooo much more you can do with Basil.   I’m going to give you a super simple recipe to preserve your basil and turn it into a base ingredient for many other Basilicious condiments and recipes. And yep… I’ll be throwing a Pesto recipe at ya in the very near future.

Basil Paste

• 3 Cups Basil Leaves, washed and well packed
• 1/4 Cup Olive Oil
• 1 Teaspoon Lemon Juice
• Pinch of Sea Salt

Stuff this all into a food processor equipped with chopping blades and pulse until the Basil is blended to about the size of a peppercorn. You may have to scrape the sides of your processor, the consistency should be a similar to a tomato paste.

Refrigerator Storage: Pour the Base Paste Base into an air-tight container, spread evenly and cover with a thin layer of olive oil. You can store it for 3-4 days in the fridge this way.
Freezer Storage: Prep ice cube trays by either rubbing or spraying the insides with Olive Oil. Place roughly 1 Tablespoon in each compartment, cover each with a thin layer of Olive Oil, cover and freeze. Once they are set after a couple hours, pop them out of the trays and place them in a zipper top freezer bag. These will keep beautifully in the freezer for 6+ months.

Truffles.  Butter.  Herbs.  Alone these three things are simply beautiful, but put them together and you will be transported to a place where creamy butter flirts with aromatic white truffles and fresh herbs come in to elevate the whole lot for a little taste of Heaven on Earth.

Aren’t truffles freakin’ expensive?!  Well yes, fresh truffles can fetch $200,000 for a White Truffle a little over 2 pounds… BUT there are alternatives out there that don’t require you to squander the kids college fund or take a second mortgage on the house to get yourself in on some of this action.  White Truffle Paste & White Truffle Paté are available and considering how a little goes a long way, they are a good value to enjoy a little decadence on occasion.  And come on… aren’t you worth a little luxury now and again?

So what do they taste like?  They are certainly in the umami class of tastes.  They can be described as meaty, heady and even a little hint of garlic.  If you have ever had a Porchini and you know how heady and aromatic those mushrooms are, well a truffle is that x10.  White Truffles love to be infused in oil, butter, and anything creamy.  They are a beautiful addition to eggs, cheese, potatoes, risotto, chicken or pork.

So what I have concocted is a compound butter infused with fresh herbs and white truffles.  You can make this ahead and freeze it, it will keep beautifully.  It is versatile too.  You can use it to flavor pasta, put it on sliced baguette and toast it for an amazing crostini, top a steak with it, add it in last minute to a white sauce or beurre blanc or you can do what I did and stuff it up under the skin of a turkey breast and roast it.

Truffled Herb Butter

• 4-5 Tablespoons unsalted Butter, room temp
• 2  Tablespoons fresh Herbs, chopped (any variety is fine, I used Rosemary, Sage, Oregano & Tarragon)
• 1/2 Teaspoon White Truffle Paste or 1 large grape-sized fresh White Truffle, shaved with a Microplane grater
• 1/4 Teaspoon ground White or Green Peppercorns
• Pinch of Sea Salt

Place all ingredients into a small bowl and mix together until all ingredients are well incorporated.  Use within 3 days or store in the freezer and slice off as much as you need as you go.

This stuff will add a serious nom factor to whatever you decide to use it for. Once your friends and family taste the creations you make with this sexy little butter they will think you are some kind of culinary genius… yet you can be a culinary newbie and still whip this up with ease.  I’ll be posting a couple recipes for a fancy Grilled Cheese and that infamous Roast Turkey Breast shortly.

***Cook’s Note:  If you don’t have access to or you dislike truffles you can substitute crushed garlic or smashed roasted garlic.  It won’t be the same thing but you will have a pretty delicious Garlic Herb Butter.