This Sunday, Trevor woke up ready to eat. He looked through our fridge, some cookbooks, and decided on his plan of action: Huevos Rancheros. He figured he might as well fry up the last couple of pieces of bacon, too. And he’d just picked up potatoes from the Persephone farm stand at the PSU Farmers’ Market, so why not toss them in some hot bacon grease?
The result was one cheesy, crispy, flavorful breakfast that we’ll be making again and again. He used the recipe from our Moosewood Restaurant New Classics cookbook. It's basically a toasted tortilla topped with a poached egg, salsa and cheese.
We’ll be cooking several recipes from Moosewood this week. Each recipe in the book calls for an abundance of fresh vegetables. So it’s really perfect for our situation — trying to build meals from the free vegetables we get from Persephone Farm each week Trevor works at the stand. Most of the recipes are really delicious vegetarian dishes with influences from around the globe. Although, sometimes, we do make Moosewood recipes and say “Wouldn’t this be really great with some ham?”