Spring always brings a refreshing array of local vegetables, which are sorely missed during the winter. Here are some of the recent creations to hit a plate in my kitchen.
Sunny Side Up Egg with lightly Sauteed Asparagus, Ramps and Crimini Mushrooms.
Berenjena con Miel (Fried Eggplant drizzled with honey)
This traditional Andalucian dish originates from the region of Córdoba in Southern Spain, and consists of fried eggplant drizzled with either cane molasses, honey or some other kind of sticky sweetener. This make great hors d’oeuvre (appetizer) or a tasty crunch veggie to snack on while you cook the rest of your meal.Ingredients
1 Large Eggplant
1 tsp Salt
1 Cup Sunflower, Canola or Olive Oil (Not Extra Virgin Olive Oil)
1 Cup Unbleached White Flour
2-3 Oz. Honey or Molasses or Maple Syrup
1. Rinse the Eggplant and dry with a towel.
2. Slice the eggplant into round slices approx 1/8-inch thick and light salt both sides of the slices. Allow to sit for at least a half hour, up to an hour.
3. Pat dry the eggplant with a paper towel.Pour oil into a medium frying pan and heat on medium-high heat.
4. Pour the flour onto a plate and when the oil is hot enough, coat both sides of the Eggplant, shaking off excess flour. Fry in oil, turning, when bottom begins to turn a golden color. Remove the eggplant from the oil and place on paper towels to absorb excess oil.
5. When all slices have been fried, arrange them on a serving plate and drizzle molasses or honey over the top.
Enjoy this tasty Tapas.
Sliced Fresh Tomatoes
Extra Virgin Olive Oil
For this salad I was able to find some Wisconsin Mozarella, and Hydroponically grown Minnesota Tomatoes to make this a fairly local salad.
Next up, Asparagus and Quinoa Risotto
Next up will either be one of my curry dishes or a recipe from my new Szechuan cookbook!