|My Dinner Plate - Frittata With Crispy Kale|
I do most of my shopping at Double L Market in Westport, CT. I prefer not to shop in big supermarkets for a number of reasons, and because of Double L Market, I don't have to! At Double L I know I am assured of getting quality food that is always easily traceable to it's source. I love to walk into Double L and ask the owners, Lloyd and Michael, what they have in that I must have. While Michael is usually busy doing a great deal of the behind the scenes work, Lloyd shows me around and passionately tells me stories of where the food came from. His enthusiasm is contagious. Imagine a store that can actually tell me where the food they sell is sourced from.
1 dozen eggs
1 bunch of ramps
4 oz of goat cheese
butter or grape seed oil to coat the pan
Pre heat your oven to 350. Use a 12" pan that can go from your cook top to your oven. Chop up the stems and leaves of the ramps. Coat your pan and lightly sauté the ramps on low heat until the leaves are wilted. Beat your eggs and pour them over the ramps. Cook eggs for one minute and ensure that the ramps are evenly distributed. You do not want to cook your eggs through on the cook top. Crumble the goat cheese on top of the fritatta and place in the oven for the eggs to finish cooking for approximately 10 minutes. Slice and serve warm, cold, or room temperature.
2 bunches of kale
1/2 cup of nutritional yeast
celtic sea salt to taste
1/4 cup of olive oil
Remove leaves from stem, coat with the olive oil and add the nutritional yeast and salt, toss together. If you have a dehydrator, place the kale on the dehydrator sheets, set the dehydrator to 115 and allow the dehydrator to do the work for approximately 3 hours. If you do not have a dehydrator, place the kale on a baking sheet and set your oven to the lowest temperature possible and bake until the kale is crispy.