Vegetable Frittata

From the kitchen...

Vegetable Frittata
6 farm fresh eggs
1/4 cup homemade creme fraiche (raw cream could be substituted)
a little oregano from the garden
mushrooms and green onions (leeks would have been good too) sauteed in organic butter
zest from 1 lemon
Grey salt
Freshly ground pepper
1/2 cup green heart gouda, grated

This was our eat-what's-in-the-fridge dinner the other night.

Whisk eggs, creme fraiche, zest, oregano, salt and pepper. Pour over skillet with sauteed veggies. Cook for 5 minutes over medium heat. Sprinkle with grated cheese and put under broiler a few minutes until lightly browned.

I have no idea what exactly green heart gouda is by the way. I picked it up at whole foods a while back. It is a very hard cheese so it has kept well. The earthy flavor went well with the mushrooms. A raw jack or a parmesan would have worked well too.

Oh, I almost forgot that we had nitrate free canadian bacon that I sauteed with the veggies.

Can't Have Summer Without it Lime Ice Cream

I had to post this recipe because several people have asked for it but frankly I can’t remember who! Mark and I have been making this recipe for lime ice cream (not sherbet) several summers now. After the first bite, it quickly became a tradition to make it once a summer. That tradition was soon followed by the tradition of making it for every function we are invited to all summer long. And more than once I have been tempted to get my ice cream maker out as early as January. Is that so wrong?




Can’t Have Summer Without it Lime Ice Cream

1 ½ cups sugar
6 cups half and half
1 Tablespoon grated lime zest
¾ cup fresh lime juice (5-8 limes)
1/8 teaspoon salt

Combine all ingredients and pour into your ice cream freezer. Follow the directions for your ice cream maker after that.

When all the mixing is done, we pack on the ice and rock salt and let is sit for an hour or so while we further roast by the pool in the fiery summer sun thus creating the need for some serious exhilarating refreshment!