Lunch

Beet and Turmeric Pickled Eggs

Beet and Turmeric Pickled Eggs

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Servings 6

Ingredients

for the eggs

  • 6 The Farmer's Hen large eggs
  • 1 1/3 cup apple cider vinegar
  • 1/2 cup water
  • 2 tbsp sugar
  • 1 tsp sea salt

for the turmeric variation

  • 1 tsp tumeric
  • 1 shallot sliced
  • 2 tsp whole black peppercorns
  • 1 tsp fennel seeds

for the beet variation

  • 1 medium beet peeled and cubed
  • 2 tsp whole black peppercorns
  • 1 tsp coriander seeds

Instructions

to prepare the eggs

  • Bring a large pot of water to a boil over high heat. Use a slotted spoon to carefully place the eggs in the boiling water, one at a time. Adjust the heat to a steady boil and cook for 11 minutes. Put the eggs under cold water to stop the cooking. Once cool, crack the eggs at the wider end and peel. 

to make the turmeric pickled eggs

  • In a medium saucepan, combine the vinegar, water, sugar, salt, and turmeric. Bring to a simmer over medium-high heat and simmer, stirring, until the sugar and salt dissolve, about 5 minutes. Let cool.
  • Put the hard boiled eggs in a quart jar, along with the shallot, peppercorns, and fennel. Pour the turmeric mixture over the eggs. Seal the jar and gently flip it a few times to evenly distribute the ingredients. Refrigerate overnight and enjoy. These pickled eggs will keep for up to 2 weeks.

to make the beet pickled eggs

  • In a medium saucepan, combine the vinegar, water, sugar, salt, and beet. Bring to a simmer over medium-high heat and simmer, covered, until the beets are soft, 20-25 minutes. Let cool. Strain out the beets and discard or save to use in salads, etc.
  • Put the hard boiled eggs in a quart jar, along with the peppercorns and coriander. Pour the beet mixture over the eggs. Seal the jar and gently flip it a few times to evenly distribute the ingredients. Refrigerate overnight and enjoy. These pickled eggs will keep for up to 2 weeks.

Notes

Pickled eggs are delicious, they last a while in the fridge, and they’re so fun to make thanks to all the potential for colorful brine ingredients. This recipe shows you how to make beet and turmeric pickled eggs, which both turn out stunningly vibrant in color and look beautiful on appetizer plates, in salads, or grain bowls.

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Frittata with Leeks, Greens and Sausage

Frittata with Leeks, Greens and Sausage

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Servings 6

Ingredients

  • 12 The Farmer's Hen large eggs
  • 1/4 cup grated Parmesan
  • sea salt
  • freshly ground black pepper
  • 2 sausages of choice (like breakfast or hot Italian sausage)
  • 1 tbsp olive oil
  • 2 leeks, white and light green parts only sliced
  • 1 bunch Swiss chard stemmed and torn

Instructions

  • Preheat the oven to 350° F. In a large bowl, beat the eggs until they are streak free. Mix in the Parmesan, salt, and pepper to taste.
  • Cook the sausage in a large, oven-safe skillet set over medium heat, until cooked through. Remove the sausage from the skillet, slice it on a diagonal, and set aside for now. Wipe the pan if needed. Add the oil, leeks, and a pinch of salt. Saute the leeks for 10 minutes, until soft. Add the chard greens and another pinch of salt, saute until just wilted. Add the sliced sausage back to the pan. Pour the egg mixture into the pan. Turn the heat up to medium high and cook without stirring for 5 minutes, until the edges of the frittata just begin to set. Transfer the pan to the oven and bake for 25-30 minutes, until the center is set. Slice the frittata and serve right away.

Notes

Similarly to quiche, a frittata can be filled with endless combinations of ingredients, but this recipe is especially delicious. The rich savoriness of the sausage is perfectly counteracted by the slightly bitter greens, and the ‘melted,’ sauteed leeks contribute a note of sweetness.

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Shakshuka

Shakshuka

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Servings 2

Ingredients

  • 2 tbsp olive oil
  • 1 yellow onion diced
  • 1 red bell peppers seeded and diced
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp paprika
  • sea salt
  • 4 garlic cloves minced
  • 1 tbsp tomato paste
  • 1 28 oz can diced tomatoes
  • 4-6 The Farmer's Hen large eggs
  • freshly ground black pepper
  • plain Greek yogurt for garnishing
  • fresh herbs like mint, cilantro, parsley for garnishing

Instructions

  • Heat a medium skillet over medium heat and add the oil. Add the onion, bell pepper, cumin, coriander, paprika, and a pinch of salt. Saute for 8-10 minutes, until the onions are translucent and the peppers are soft. Add the garlic and tomato paste, saute for another 2 minutes, until the garlic is fragrant and the tomato paste is incorporated. Add the tomatoes and another pinch of salt. Establish a gentle simmer and simmer the tomato mixture for 15-20 minutes, until it thickens and becomes concentrated. Taste for salt and adjust if needed.
  • Make 4-6 divots in the tomato mixture and crack the eggs into the divots, one at a time. With the mixture at a gentle simmer, cover the pan and cook the eggs for 5 minutes, or until the egg whites are set and the yolks are still runny. Season the eggs with salt and pepper. Garnish the shakshuka with dollops of yogurt and fresh herbs. Enjoy right away.

Notes

Shakshuka is a Mediterranean dish of eggs cooked in a spiced tomato and pepper sauce. It makes for a quick and cozy meal, served with some crusty bread or soft flatbread.

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Quiche Two Ways: Broccoli-Cheddar and Mushroom-Bacon

Quiche Two Ways: Broccoli-Cheddar and Mushroom-Bacon

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Ingredients

for the crust

  • 1 cup all-purpose flour plus more for dusting
  • 1/4 tsp sea salt
  • 1 stick cold, unsalted butter cut into small pieces
  • 3-5 tbsp ice water

for the quiche base

  • 4 The Farmer's Hen large eggs
  • 1 cup heavy cream
  • 1/4 tsp sea salt

for the broccoli-cheddar variation

  • 1 tbsp olive oil
  • 1 medium shallot sliced
  • sea salt
  • 1 small head broccoli chopped small
  • 3 garlic cloves minced
  • freshly ground black pepper
  • 1 small bunch chives sliced
  • 1 cup shredded Cheddar cheese

for the mushroom-bacon variation

  • 5 oz bacon cut into 1/2" pieces
  • t tbsp olive oil
  • 1 medium shallot sliced
  • sea salt
  • 8 oz cremini mushrooms sliced
  • 3 garlic cloves minced
  • freshly ground black pepper
  • 1 cup shredded Gruyere

Instructions

to make the crust

  • In a food processor, combine the flour and salt, pulse to mix. Add the butter, and pulse it in until the mixture resembles sand. Add 3 tablespoons of ice-cold water, and pulse it in. Test the dough by pressing it between your fingertips; it should come together. If the dough still seems too crumbly, add more water, 1 tablespoon at a time, until you achieve the correct consistency. Transfer the dough to a sheet of plastic wrap and form it into a disc. Wrap the disk tightly with the plastic and refrigerate for at least 1 hour, or overnight.
  • Prepare a 9” pie dish by oiling it with a little bit of olive oil (or butter). Dust your work surface with flour. Let the dough soften a bit at room temperature if it’s too hard right out of the refrigerator. Roll out the dough into an 11” diameter, ⅛”-thick round. Carefully transfer the dough to the prepared pie dish, gently pressing the dough into the dish. Trim off any excess at the edges. Prick the crust with a fork several times and refrigerate for 30 minutes.
  • Preheat the oven to 375° F. Cover the crust with parchment paper, weighed down with baking beans. Blind bake for 40 minutes. Remove the parchment, and let the crust cool completely before filling, about 30 minutes.

to make the quiche base

  • In a medium bowl, whisk together the eggs, heavy cream, and sea salt, until smooth. Use in any variation below.

to make the broccoli-cheddar quiche

  • Preheat the oven to 350° F. Heat a medium skillet over medium heat. Add the olive oil, shallot, and a pinch of salt. Saute for 5-7 minutes, until translucent. Add the broccoli and another pinch of salt. Saute for 5-7 minutes, until the broccoli is crisp-tender. Add the garlic and black pepper to taste, saute for another 30 seconds, until the garlic is fragrant.
  • Mix the chives into the prepared quiche base. Sprinkle about half of the cheese over the bottom of the pre-baked crust. Spread the broccoli-shallot mixture in the crust. Sprinkle with the rest of the cheese and pour the quiche base over the broccoli. Bake for 45-50 minutes, until the quiche is just set. Let cool at least 30 minutes before serving.

to make the mushroom-bacon quiche

  • Preheat the oven to 350° F. Cook the bacon in a large skillet over medium-low heat, until crispy and browned in parts, about 10 minutes. Stir halfway through. Transfer the bacon to a paper-towel lined plate.
  • Heat a medium skillet over medium heat. Add the olive oil, shallot, and a pinch of salt. Saute for 5-7 minutes, until translucent. Add the mushrooms, along with another pinch of salt. Stir to coat the mushrooms in the oil and salt, then let brown, undisturbed, for 8-10 minutes, until all the water that they release evaporates. Add the garlic and black pepper to taste. Cook for another 3-5 minutes, until the mushrooms are completely browned. Add the cooked bacon, and mix it in.
  • Sprinkle about half of the cheese over the bottom of the pre-baked crust. Spread the mushroom-bacon mixture in the crust. Sprinkle with the rest of the cheese and pour the quiche base over the mushrooms and bacon. Bake for 45-50 minutes, until the quiche is just set. Let cool at least 30 minutes before serving.

Notes

Once you have a good recipe for a quiche crust and filling, you can easily flavor your quiche any way you want. This two-in-one recipe shows you how to make a broccoli-cheddar quiche and a mushroom-bacon quiche, complete with a buttery crust and a custardy filling that’s bursting with rich, decadent flavor.

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Brown Rice and Mushroom Grain Bowls with Olive Oil-Fried Eggs

 

Brown Rice and Mushroom Grain Bowls with Olive Oil-Fried Eggs

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Servings 2

Ingredients

  • 3/4 cup brown rice
  • 1 tsp rice vinegar divided
  • 1 tsp extra virgin olive oil
  • 5 tbsp extra virgin olive oil
  • sea salt
  • 1 medium shallot sliced
  • 8 oz cremini mushrooms sliced
  • 5 oz shitake caps sliced
  • 2 garlic cloves minced
  • 1 tsp soy sauce or tamari
  • 1 tsp maple syrup
  • pinch chili flakes
  • 2 The Farmer's Hen large eggs
  • sliced scallions, microgreens, or other herbs for garnishing

Instructions

  • In a medium pot, combine the rice, 1 ½ cups water, ½ teaspoon rice vinegar, 1 teaspoon olive oil, and a generous pinch of salt. Bring to a boil. Reduce to a simmer, cover the pot, and cook the rice for 45 minutes. Turn off the heat and let the rice sit and steam for 10 more minutes. Fluff with a fork and serve.
  • Meanwhile, heat a medium skillet over medium heat. Add 2 tablespoons of olive oil, shallot, and a pinch of salt. Saute for 5-7 minutes, until translucent. Add the cremini and shiitake mushrooms, along with another pinch of salt. Stir to coat the mushrooms in the oil and salt, then let brown, undisturbed, for 8-10 minutes, until all the water that they release evaporates. Add the garlic and stir. Cook for another 3-5 minutes, until the mushrooms are completely browned. Add the soy sauce/tamari, maple syrup, remaining ½ teaspoon rice vinegar, and chili flakes to taste. Stir to coat, and keep cooking, until the mushrooms appear glazed, another 2-4 minutes.
  • Use the same skillet that was used for the mushrooms or another non-stick skillet to cook the eggs. Heat the skillet over medium high heat and add 3 tablespoons of olive oil. Once the oil is shimmering, carefully crack the eggs into the pan. Fry for about 3 minutes, tilting the pan to one side and spooning the pooled up olive oil over any uncooked whites (avoid the yolks), until the egg whites are firm, the edges are crispy, and the yolk is still runny.
  • To assemble the grain bowls, distribute the rice among 2 bowls, top with the mushrooms, followed by the fried eggs, and a sprinkle of herbs.

Notes

These grain bowls make for a nourishing meal that can be enjoyed any time of day. Frying eggs in olive oil gives them beautiful, lacy and crispy edges, as well as a lush, savory flavor. They are delicious when served on top of earthy-flavored mushrooms and grains. You can use other grains like quinoa, farro, freekeh, etc. in place of the brown rice, just make sure to cook them according to their individual package instructions.

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Herbed Egg Salad

Herbed Egg Salad

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Servings 4

Ingredients

  • 8 The Farmer's Hen large eggs
  • 2 tbsp mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp grainy mustard
  • 1 tsp apple cider vinegar
  • 2 scallions thinly sliced
  • 2 tbsp chopped dill
  • sea salt
  • freshly ground black pepper

Instructions

  • Bring a large pot of water to a boil over high heat. Use a slotted spoon to carefully place the eggs in the boiling water, one at a time. Adjust the heat to a steady boil and cook for 11 minutes. Put the eggs under cold water to stop the cooking. Once cool, crack the eggs at the wider end and peel. Chop the eggs.
  • In a large bowl, combine the mayonnaise, mustard, vinegar, scallions, dill, salt, and pepper to taste. Mix until smooth. Add the eggs and mix gently to coat with the dressing. Keep the egg salad refrigerated in an air-tight container.

Notes

This egg salad is so simple to make! The flavor is elevated with the addition of Dijon and grainy mustard, as well as fresh herbs, which perfectly counteract the creaminess of the eggs. You can chop the eggs into larger pieces, as pictured, or more finely, depending on your preference.

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Perfect Hard-Boiled Eggs with Quick-Pickled Onions

Perfect Hard-Boiled Eggs with Quick-Pickled Onions

Print Recipe
Servings 4

Ingredients

for the eggs

  • 4-6 The Farmer's Hen large eggs

for the quick-pickled onions

  • 3/4 cup warm water
  • 1/2 cup apple cider vinegar
  • 1 1/2 tsp sea salt
  • 1 tsp sugar
  • 1 medium red onion thinly sliced
  • 1 bay leaf (optional)
  • 1 sprig fresh rosemary (optional)

Instructions

to prepare the eggs

  • Bring a large pot of water to a boil over high heat. Use a slotted spoon to carefully place the eggs in the boiling water, one at a time. Adjust the heat to a steady boil and cook for 11 minutes. Put the eggs under cold water to stop the cooking. Once cool, crack the eggs at the wider end and peel. Slice in half and enjoy, topped with the quick-pickled onions.

to make the quick-pickled onions

  • Combine the water, vinegar, salt, and sugar in a 16 oz jar or a jar of a similar size. Seal the jar and shake it to dissolve the salt and sugar. Add the onion slices, bay leaf, and rosemary, if using. Seal the jar and shake gently to mix. Let the onions marinate at room temperature for 1 hour. Keep refrigerated in an airtight container for up to 1 week.

Notes

This method yields hard boiled eggs that are perfectly cooked throughout, with yolks that are not too pale or dry. They make for the most delicious appetizer or snack when topped with homemade quick-pickled onions, which are so easy to prepare.

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