Cooperative Living March/April 2017 - 35

CommonwealthKitchen
Cooking in
Season
with:
Eggs, Excellent and Easy
You can't go wrong with the versatility of eggs, from boiled to baked.
What's Easter without an egg hunt?
As bulbs emerge and grass starts to sprout,
here are some ideas for enjoying this delicious,
affordable protein source.
According to the Egg Nutrition Center, eggs
are an all-natural source of high-quality protein
and a number of other nutrients, all for 70
calories per large egg. Cost-effective and
versatile, the unique nutritional composition of
eggs can help meet a variety of nutrient needs
of children through older adults.
FROM OUR READERS:
Roasted Vegetable Frittata
An easy brunch or dinner meal idea to use up leftovers on hand.
Ingredients:
1 cup chopped vegetables
(any variety on hand: zucchini, peppers,
potatoes, onions, etc.)
1 T olive oil
8 eggs
½ cup milk
¼ cup grated Parmesan
½ t garlic powder
Salt & pepper
1 T spicy or Dijon mustard
1 T butter
½ cup chopped and cooked ham,
bacon or sausage
Fresh herbs
Directions: Preheat oven to 400 degrees. Toss vegetables in olive oil and add salt and pepper
to taste. Roast vegetables for 20 minutes, turning halfway through. Remove from oven and set
aside. Set oven to 350 degrees. In a large bowl, mix eggs with milk, Parmesan, garlic, salt and
pepper to taste and mustard. In an oven-safe frying pan, melt butter over medium heat, making
sure the whole pan is coated. Add roasted vegetables and meat. Pour egg mixture over
vegetables. Let stand and cook, untouched, for 2-3 minutes. Transfer oven-safe pan to preheated
oven and cook for 18-20 minutes or until set. Remove and top with fresh herbs.
Eggs with Fresh Herb
Sauce
Shelia Jones, Wake, Virginia
Ingredients:
10-12 hard-boiled eggs, peeled
½ cup sour cream
½ cup plain yogurt
¼ cup mayonnaise
juice of 1 lemon
½ t sugar
1 cup finely chopped herbs
(any combination of parsley,
tarragon, chives, dill or fennel)
Directions: Combine sour cream,
yogurt, mayonnaise, lemon juice and
sugar. Finely chop one of the eggs and stir
it into the mixture, along with the herbs
and salt and pepper to taste. Spoon the
sauce onto a serving platter or individual
plates. Slice the remaining eggs in half and
arrange them on top of the sauce.
FROM THE VIRGINIA EGG COUNCIL:
Smoked Salmon & Egg Salad Sandwiches
Ingredients:
6 hard-boiled eggs, chopped
4 oz. smoked salmon, chopped
¾ cup mayonnaise
1 t dill weed
1 t lemon juice
Salt and pepper to taste
6 croissants, split
1½ cups fresh spinach
Directions: Combine all ingredients except croissants and spinach. Spread mixture on halved
croissants, topping with spinach.
www.co-opliving.com
Send us your recipes!
We need recipes for these upcoming
issues: main dish salad recipes; sweet, bell
and hot pepper recipes; and cantaloupe
and melon recipes.
Please email submissions to commonwealth
kitchen@co-opliving.com or mail them to
Commonwealth Kitchen, c/o Cooperative
Living, P.O. Box 2340, Glen Allen, VA 230582340.
All published submissions will receive a
$20 Walmart gift card.
March-April 2017 | Cooperative Living | 33
AMANDA CUNNINGHAM PHOTO

http://www.co-opliving.com

Cooperative Living March/April 2017

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