No picture for this one. This was a delicious 2-egg omelette I ate last night for dinner. I have to say, omelettes are quickly becoming a favourite thing for me. They’re quick, delicious, satisfying, and the possibilities are endless! (sort of).

I chopped up a few sprigs of cilantro and spinach and a clove of garlic, finely minced. I also sliced a few thin pieces of havarti cheese. I beat two eggs with a splash of milk.

Then I heated a pan with just a bit of oil, cooked the garlic, and poured the eggs into the hot pan. Then I spread the cilantro/spinach in a thin layer into the egg. When it was mostly cooked through I added the havarti cheese, folded the omelette, and cooked on both sides till slightly golden. I ate this with two slices of brown bread and a side salad.

I love omelettes.

update: i made it again, and served it on a bed of chopped greens with a tangy vinaigrette. delicious! except next time I would add some minced onion, or some green onion, to the salad bed.

organic cilantro, spinach, garlic and slices of havarti.

here is a photo. not a great one, and the omelette was a little bit over-done. but you can see the havarti cheese leaking out – that’s the best part!

That was a typo, but i actually enjoy the look of that word. It looks Greek. Speaking of Greek, I want to make Greek-style potatoes because I have MANY potatoes that are waiting to be transformed into something delicious. The Greek potatoes I am thinking of are the lemony ones packed with herby flavour. I should probably ask my Greek colleague.

Anyway. Artichokes. I had some, and I always enjoy trying to make them, but they are always a little disappointing. I’ve tried steaming, pan-frying, oven-roasting… roasting is probably the best. The other night I pan-fried them with olive oil, garlic slices, and a bit of dry white wine for moisture. It wasn’t bad… it just wasn’t great! I just put them on a plate and had them with some leftover fettucine stir-fried in the leftover oil from the artichoke with some spring onion, balsamic vinegar, and a bit of soy sauce. Balsamic and soy is not a combo I usually go for, as it can be hit-and-miss, but it worked fairly well with these noodles with the spring onion helping balance the flavours.

I’m not sure how appetizing that looks to you. It was done in a hurry. The brown and the sheen of the oil makes it kind of strange, yet also very earthy. I love the shape of artichokes though and the numerous patterns they can make. As I said earlier, I find it very difficult to cook artichokes WELL. Artichokes have some hidden flavour that is very difficult to get right because they oxidize so quickly… Does anyone have any suggestions?

Also, a new delivery! This time I couldn’t be bothered to take them out of the bin.

spinach, broccoli, garlic, naval oranges, tomato, spartan apples, PEI potatoes, yellow onions, lemons, kiwi, and a missing romaine lettuce – to be delivered next time.

In this week’s box:

• 2 blood oranges
• 3 bartlett pears
• 3 granny smith apples
• 4 bananas
• 3 lemons
• 1 avocado
• 1 spinach
• 1 red leaf lettuce
• 1 lb PEI russet potato
• 1 tomato
• 2 artichokes
• 1 green onion

That’s a good set! I chose not to substitute anything this week. My observations are: the spinach is muddy, the red leaf lettuce is huge, and this week’s bananas are more normal sized. it’s fun!

Leftover food from last delivery (2 weeks ag0)

• 3 potatos
• 1 yam

Wasted food from last delivery

• 1 handful of coriander – unfortunately, rotted beyond salvaging.
• 3-4 forgotten white mushrooms (might still be okay – i have to check).

Goal for this week:

• no wasted food
• fewer supplement runs to the grocery store until i finish what i have

(Current music: The Trapeze Artist – Iron & Wine)

it’s glorious…

These delicious, fresh, muddy fruits and vegetables were delivered to my door in a big blue bin (see previous post). To celebrate, I just made a red leaf lettuce salad with tomatoes, with a lemon, garlic, and fresh cilantro vinaigrette. Also, I don’t know if you can tell how large those bananas are, but they are very large! Now I have to figure out how to EAT all this stuff before it goes bad…

I am PRETTY excited. On Sunday night I signed up for home delivery groceries from Green Earth Organics. Here are a few reasons why this is so fabulous:

1) I get box full of fresh, organic, locally grown fruits and veggies.
2) I DON’T have to go to the grocery store in this mucky weather because it will be delivered to my door!! I also don’t have to haul heavy potatoes and onions on my back to get home.
3) The fixed price is pretty sweet – no ugly surprises at the cash register, so I can budget accordingly.
4) NO plastic baggies! There is an overflow under our kitchen sink. Even though I usually try and bring cloth bags for groceries, sometimes I forget.
5) The Challenge of it! It’s kind of like a mystery box (even though I know what I’m getting) full of things I might not normally buy and figuring out what to make from it.

TOMORROW’S box includes:

Feb 26-Mar 2

Broccoli
Mushroom
1 lb Russet Potato
1 lb Yam
1 lb Yellow Onion
Spinach
Red Leaf Lettuce
Cilantro
HH Tomato
2 Bosc Pears
3 Kiwi Avocado
3 Navel Oranges
3 Red Delicious Apples Lemons

I think the crossed out things are the only substitutions I made. I also added a bag of chickpeas to my order, and I’ve never made hummus from the dried stuff, but the canned chickpeas are too salty. Exciting day!