October 25, 2006

Recipe News: Fresh From The Garden: The egg came first, then these easy recipes

"I recently was asked to develop a healthier version of Eggs Florentine, which traditionally is based on heavily creamed spinach. This light, fresh recipe has authentic character but very little fat. Since fresh spinach cooks to practically nothing, allow 6-8 ounces per serving. If you can't get fresh spinach from the garden or your local farmers market, frozen works fine.

Fast and fluffy, this golden, fragrant Portobello Frittata makes a terrific breakfast or brunch, and is great for a quick, light evening meal. If you prefer, use crimini, chanterelles, brown field mushrooms or any kind you like.

Enriched with shreds of nutmeg-scented eggs and cheese, Chicken and Egg Soup is an ideal dish for a convalescent. This easy chicken soup builds its own savory broth with zesty rosemary and fresh lemon, while sweet carrots and fennel are balanced by mildly pungent leeks."

includes recipes for:

FAST AND FRESH EGGS FLORENTINE

PORTOBELLO FRITTATA

CHICKEN AND EGG SOUP

Full articlehere.