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The Shed
(East of the Dairy Building)


Next Market is June 4th
 
Featured Winery:
     Hill Prairie Winery
Entertainer:
     Dave Tell
Special Program:
     Summer Skin Care for the FamilyFood Truck:
     Cooper StrEATside Bistro

  2015 Recipe of the Week

 
Collect all 22 recipe cards! Bring all 22 to the final market (Oct. 15) and be entered to win our grand prize!

2012 Recipes, 2013 Recipes, 2014 Recipes

 
2015-06-04Collapse all | Expand all

Veggie Scramble with Smoked Salmon (May 7th, 2015)
Ingredients:
• 1 Tbsp coconut oil
• 1/2 bundled asparagus, cut into small segments
• 1 zucchini, diced
• 5 Tbsp leeks
• 5 oz baby spinach
• 2 garlic cloves
• Pinch of salt/pepper
• 9 eggs
• 4 oz goat cheese
• 6 oz smoked salmon

Directions:
1. In a medium-large skillet, heat oil over medium heat.  Meanwhile, cut and prepare vegetables.

2. Once oil is heated,add asparagus, zucchini, leeks, spinach and garlic and saute for about 8 minutes or until asparagus stalks become slightly tender.

3. While veggies are cooking, whisk together eggs and goat cheese, Pour eggs on top of cooked vegetables and let sit for about 1 minute. Then begin to gently push eggs around with spatula until cooked all the way through.

4, Add smoked salmon once eggs are cooked and continue to heat for another 1 - 2 minutes. You may season with a small amount of salt and pepper, dill and chives. Or sprinkle on a little bit of remaining goat cheese.

Simple, delicious and with a sight gourmet touch!

Recipe adapted from agalnstallgrain.com