my breakfast, arugula and feta omelette

Lately I've been trying to think of recipes that incorporate the produce I've got growing right in my backyard. This morning I went out and picked a handful of arugula, cherry tomatoes, a pablono pepper, a zucchini the size of my arm (no joke) and a handful of green beans. Well this is what I decided to go with.

ingredients:

4 eggs

3 T. milk

salt and pepper

2 T. butter (or olive oil)

5 large arugula leaves

a handful of cherry tomatoes or diced tomatoes

crumbled feta (however much you would like)



Whisk the eggs, milk, dash of salt and pepper in a bowl till slightly fluffy. Place 1 tablespoon of butter in a medium saute pan on medium heat. Once butter has melted and you have covered the bottom of the pan add the egg mixture. Keep on heat for 3-5 minutes. If the bottom begins to brown too much, turn down heat. When the eggs are close to cooked I like to flip it over (if you can keep it in tact) so that it is cooked all the way through. After a minute take omelet of pan and place on serving place brown side down. Sprinkle feta on half of the omelet. In the same saute pan add the last tablespoon of butter and add tomatoes. Cook for about 2 minutes and add arugula. You can lightly salt and pepper the vegetables. After a minute (you don't want the arugula to completely loose shape) take off heat and add to the half of the omelet with the feta and fold the top half over. A 4 egg omelet is usually shared between martin and I; if you're making it for 1, use a smaller pan and cut back to 3 eggs. Enjoy!

Cream of Corn

1 onion (2 c. chopped)
3 stalks of celery
3-4 ears of corn (about 2 c.)
¼ c. butter
¼ c. olive oil
¾ t. salt
½ t. beef bullion
3 T. flour
1 ½ c. cream
2 c. milk
Pepper

In a large pan sauté onions, celery, butter, corn (after being cut off the cob) and olive oil, until vegetables soften, 10-12 minutes. Add bullion, salt and flour, mix well and continue to stir over heat for about 3 more minutes. Slowly add cream, stir until all ingredients are fully combined. The soup should be very thick, keep stirring over medium heat, and add milk in ½ cup increments. Let the soup come to a boil, then take off heat. After a few minutes, use hand mixer or a food processor to puree the soup. If using a food processor (or blender) you may have to process in batches. After all lumps are gone, return to medium/high heat and let simmer for a few minutes, serve hot. Salt and pepper to taste. Garnish with corn.

*to keep vegetarian, you can substitute garlic salt for the bullion

Corn Chowder

3 large potatoes (peeled and chopped)
1 onion (2 c. chopped)
3 stalks of celery
3-4 ears of corn (about 2 c.)
¼ c. butter
¼ c. olive oil
¾ t. salt
½ t. garlic salt
3 T. flour
1 ½ c. cream
2 c. milk
¾ c. parsley (chopped)
pepper

In a medium pan boil potatoes in water and add about ½ t. salt, this will take about 20 minutes. Stir every few minutes. In the mean time, start on the base of the soup.
In a large pan sauté onions, celery, corn (after being cut off the cob), butter, and olive oil, until vegetables soften, 10-12 minutes. Add garlic salt, salt and flour, mix well and continue to stir over heat for about 3 more minutes. Slowly add cream, stir until all ingredients are fully combined. The soup should be very thick, keep stirring over medium heat, and add milk in ½ cup increments. Add the parsley and cook until soup comes to a boil. Add potatoes (after draining). Let simmer for a few minutes, serve hot. Salt and pepper to taste.

*For more of a hearty chowder, you can add carrots, and also bacon, at the same time as the onions, celery, and corn.