Jamie’s Recipes

I received sugar snap peas from Brian and Kelly of Black Sheep Farms. They wanted me to develop some recipes using these sweet delicious green peas. These peas are so wonderful raw, I could (and did) pop them in my mouth just like potato chips. When I would open the refrigerator door to find something for dinner or to get a glass of milk for one of my children, I would see those peas sitting so nicely in their bowl, and I would pop them in my mouth –just one or two at a time. After all, I still wanted to use them in a recipe. As a parent you are modeling behavior for your children so I caught my little girls popping entire pea pods into their mouths and enjoying the sweet green crunch. Needless to say this “snacking” dwindled down my supply of peas, after all was said and done I was left with about 20 or so pods.

Mom and Dad sent me home with a few zucchini fresh from the garden the last time I visited. I chopped them up to add to my scrambled eggs, along with some sauteed onions. I thought the sugar snap peas would be a nice addition, and boy was I right. After quickly gobbling up my veggie scrambled eggs, I wished I had more peas so I could enjoy this dish again the next day for breakfast. I love summer time and all the fresh fruits and vegetables we get to enjoy here in the Midwest.

SUGAR SNAP PEA, ZUCCHINI, AND ONION SCRAMBLE
Serves 2
20 or so Sugar snap pea pods, shelled
1 small -medium zucchini, chopped into half moons
1/2 small onion, chopped
1 T Olive Oil
3 eggs, beaten with a splash of water
salt & pepper to taste
cheese, optional

Heat skillet over medium-medium high heat. Add oil, onion, and zucchini. Cook until zucchini and onion soften, about 5 minutes. Stir in peas, cook for 1-2 minutes. Pour egg mixture over the cooked vegetables. Stir to scramble. Cook until eggs are soft. ENJOY!

Broccoli was another ingredient in my box of produce from Black Sheep Farms. My husband loves broccoli. Currently my favorite way to enjoy broccoli is serving it roasted (directions at the bottom of the page). Since it is Father’s Day weekend, I am doing a special recipe for my husband. Broccoli Quiche. I made a ham and broccoli quiche, and a sausage and broccoli quiche. You can use your favorite breakfast meat or leave the meat out entirely. Brunch type foods are my favorite and these quiches are no exception. It is a great way to use ingredients that are in season. The great thing about this recipe is that you can choose the ingredients according to your personal preferences, it is also a great way to use up your leftover meat and veggies. Another great thing is that aside from the pie crust, I could find all the ingredients at my local farmers market. Buy Fresh, Buy Local, and eat a damn good meal!

BROCCOLI BREAKFAST QUICHE
1 pie crust
4 eggs *
1 1/2 c milk
1 tsp onion powder (you could use less)
1 c cheddar cheese
1/2 lb sausage, cooked (or ham, bacon, etc.)
2 c broccoli, steamed (asparagus is good too!)
1 Roma tomato, sliced
salt & pepper to taste

Preheat oven to 350 degrees F. Place pie crust in 9 inch pie tin. Place cooked sausage in bottom of pie crust and top with steamed broccoli. Beat eggs and milk together until thoroughly combined. Add onion powder, salt & pepper and 1/2 c cheese, to egg mixture and stir well.  Pour egg mixture over sausage and broccoli. Sprinkle the remaining 1/2 c cheese over the “pie”. Lay tomato slices over everything. Bake for 25-30 minutes, or until egg mixture is set. ENJOY!

*I used 3 egg whites and 1 egg –just to lighten it up a bit.

OTHER RECIPES USING BLACK SHEEP FARMS PRODUCE:
Beet Greens and Garlic Scapes with Pasta
Tom Thumb Lettuce Salad with Strawberry Vinaigrette
Baby Bok Choy Pesto

ROASTED BROCCOLI
1 bunch broccoli, chopped
2 T EVOO
salt & pepper
shredded Parmesan cheese

Preheat oven to 425 degrees F. Toss broccoli with oil and salt & pepper. Let broccoli cook for 10-15 minutes, turning half way through. ENJOY!

My mom recommends serving with a sprinkle of Parmesan cheese –I haven’t tried it this way yet, but I am sure it is delicious. The broccoli picks up a delicious nutty flavor when roasted. I am addicted to roasting almost all my veggies.