Carrot and Spring Onion Pancakes

Most people think of pancakes as a sweet breakfast treat, but savory pancakes can be just as delicious. They're versatile, too. Not strictly relegated to breakfast, you can serve savory pancakes with a salad for a light and tasty supper; or as a side (instead of potatoes or rice) with roast chicken or beef. I like to dress up these Carrot and Spring Onion pancakes with creme fraiche and snipped herbs and top them with a thin slice of gravlax for an elegant brunch dish.

For 7-8 3-inch pancakes, use the quantities below. You can double this recipe to make approximately 15 3-inch pancakes.

2 large eggs
1/3 C flour
2 T olive oil
2 T water
1/4 t salt or to taste
pepper to taste
1/2 C grated carrots
1/2 C chopped spring onions
vegetable oil for frying

1. In a medium mixing bowl, beat the eggs lightly.

2. Stir in the flour, olive oil, water, salt and pepper until combined.

3. Stir in the grated carrots and chopped spring onions until evenly distributed.

4. Heat 1-2 T oil in a medium skillet (coat should coat the bottom of the skillet).

5. Drop large spoonfuls of batter in the hot skillet. Lightly spread each spoonful of batter to make a round pancake. Cook until the bottom is browned; flip and cook until the other side is browned. Depending on the size of your skillet, you make have to fry the pancakes in batches. Add a little extra oil, if necessary, for each batch. Serve hot.

Today's bounty included:

From Sage Mountain Farms: Carrots, spring onions, red sails lettuce, broccoli raab leaves, arugula, purple Italian fresh garlic and loose spinach;

From JR Organics: Red carrots and red butter lettuce;

From Rancho Santa Cecilia: Golden Nugget mandarins and Hass avocados;

From Jaime Farms: Cauliflower, dill, cilantro, broccoli, and leeks;

From Drake Family Farms: Chevre.

Enjoy!

Shelley

Flan

Pudding has always been one of my favorite desserts. I love a rich, dark chocolate pudding or a creamy rice pudding with lots of cinnamon and raisins. But the queen of all puddings is flan, an egg-y baked custard crowned with coppery caramel sauce.

Flan is made by caramelizing sugar, pouring it into the bottom of a baking dish, covering it with custard, and baking until the custard is set. To serve, the custard is usually inverted onto a plate and the caramelized sugar, now on top, becomes a beautiful and delicious sauce.

While it may look like you slaved for hours in the kitchen, flan is surprisingly simple to make. There are only three major ingredients: sugar, eggs, and milk. Add a little vanilla flavoring to the custard and/or some finely grated orange rind and you have a dessert that's fit for company, yet soothing enough to be comfort food.

Don't be daunted by caramelizing sugar. It's pretty easy. But if you don't want to bother, you can still make this lovely and simple baked custard. The recipe for the custard follows the directions for caramelizing sugar.

To Caramelize Sugar:

You'll need a heavy-duty 1-1/2 to 2 qt saucepan with a handle, preferably one that doesn't heat up. You'll also want to have a 1-1/2 qt baking dish for your custard at the ready. I like to use a round, bowl-like, glass baking dish, such as Pyrex. It allows me to see what's going on during baking and when inverting the custard.

Put 1/2 C granulated white sugar and 1/4 C water in the saucepan over medium-high heat. Stir just until the sugar has dissolved in the water. When the sugar syrup begins to boil, lift the pan slightly over the heat, giving yourself just enough room to tip the pan gently to the right and the left. If necessary, turn up the heat.

Continue tipping the pan to the right and the left, allowing the sugar syrup to boil and flow back and forth in the bottom of the pan over the heat. After a while, the syrup will begin to take on a light golden color. Continue tipping the pan and the sugar will take on a deeper and darker caramelized color. The amount of time this takes varies depending on the amount of sugar syrup and heat. It might take 10 minutes or longer, but be careful not to burn it.



When the sugar has caramelized, remove it from the heat and quickly pour it into the baking dish. Swirl the baking dish around so the caramel coats the entire bottom and some of the sides. Be very careful working with caramelized sugar. It's about 300 degrees F and will stick to your skin. I like to use oven mitts when pouring the caramelized sugar into the baking dish and when swirling the baking dish to coat the bottom and sides fo the dish.

Many recipes for caramelized sugar call for adding a pinch of cream of tartar or a little lemon juice. These ingredients prevent the sugar from crystallizing. Another technique to prevent crystallization is to gently wash down the sides of the saucepan if crystals appear when you're tipping it back and forth. This can be done with a brush dipped in water. Personally, I've never had a problem with crystallization and have never needed to use any of these techniques. Now you can set the baking dish aside and make the custard.

To Make the Custard:

3 eggs + 2 egg yolks
2 C whole milk
1/4 C sugar
1 t vanilla flavoring

1. Preheat oven to 325 degrees F.

2. Break the eggs into a mixing bowl or 4 C measuring cup and beat the eggs gently with a fork until combined.

3. Add the sugar, half the milk and the vanilla and beat gently with a fork until well combined.

4. Add the remaining milk and beat gently with a fork until combined.

5. Pour the custard over the caramelized sugar which has hardened in the bottom and on the sides of your baking dish. I like to pour the custard through a strainer or sieve to catch any unincorporated bits of egg, but this step is optional.

6. To bake, place the baking dish with the custard in a slightly larger baking dish and pour hot water gently into the outer baking dish so that the depth of the water comes about half way up the side of the dish with the custard. The baking dish with the custard will be sitting in a bath of hot water. This is called a bain marie.

7. Place the custard in its bath in the preheated oven and bake until a knife inserted in the center comes out clean, about 1 hour.

8. When done, remove from the oven. Life the custard out of the water bath and cool slightly. Then refrigerate for at least 3 hours before inverting. It's best to invert the custard shortly before serving it.

If you chose not to make the caramel, there's no need to invert the custard. You can just scoop it out of the baking dish. In fact, you can scoop the flan out of the baking dish if you prefer, too. If you're not inverting it, you can serve the custard warm if you prefer, just be prepared for it to be soft and not hold its shape.

Flan or custard can also be made in individual servings using oven-safe custard cups. Pouring the hot caramelized sugar into individual custard cups is just slightly more complicated than pouring it into one larger baking dish.

Some folks like to use evaporated milk instead of whole milk for a richer custard. Other options for greater richness include: substituting half and half or cream for some of the milk. I've even seen recipes using sweetened condensed milk in place of some of the milk and the sugar. There are many delicious variations. Go ahead, be creative, if you're so inclined.

Today's bounty included:

From Weiser Family Farms: French Fingerling potatoes;

From Underwood Family Farms: Brussel sprouts, yellow carrots, spinach, Easter radishes, purple kale, mizuna, leeks, candy beets, green leaf lettuce, and curly parsley;

From Jaime Farms: Red onions, Kirby cucumbers, cauliflower, Italian parsley, baby dill, free-range eggs, and mixed peppers;

From Sage Mountain Farm: beets, red sails lettuce, spicy greens mix, and arugula;

From Rancho Santa Cecilia: navel oranges and satsuma mandarins.

Enjoy!

Shelley

Sweet Orange Crepes

What a delight to get eggs today! Eggs are so delicious, nutritious, and versatile. It seems fitting to highlight one of nature's most perfect foods in today's recipe.

Crepes are one of the easiest pancakes to make. They can be used in sweet dishes, like this recipe, or savory ones. Eat them plain, rolled, and dusted with powdered sugar; or fill them with ham and cheese or sauteed spinach and mushrooms, and fold them in half or in quarters. Dress them up with a little hollandaise or cream sauce.

Crepes make a lovely dish for breakfast, lunch, or supper. And they can turn a simple dessert, such as strawberries and whipped cream, into something elegant and special.

This recipe calls for mixing all the ingredients in a blender. Let the batter rest in the fridge for a minimum of 40 minutes. Then cook them up.

You can cook the crepes right before you use them, or in advance if you prefer. Store them in a stack, wrapped in plastic, in the fridge for a day or two. Be careful when separating stored crepes, as they are delicate and prone to tearing.

Basic Crepe Recipe:

1 C milk, preferably whole
3/4 C flour
2 eggs
2 T melted butter
1/4 t salt
additional melted butter or oil for frying

1. Place all of the ingredients (except the additional butter or oil for frying) in a blender. Cover and blend for 30-60 seconds, until well combined.

2. Refrigerate for at least 40 minutes. Batter can be kept in the fridge for up to 24 hours.

3. Heat a well-seasoned 9-inch or 10-inch skillet over medium heat. Brush a little melted butter or oil on the heating skillet. When the pan is hot, pour 1/4 C crepe batter into the center. Working quickly, lift the pan over the heat and rotate the pan until the batter has spread evenly over the bottom.

4. Return the pan to the heat and cook the crepe until it is lightly brown on the bottom. The edges should pull away from the sides of the pan. Using a spatula, flip the crepe over and cook lightly on the other side before turning out onto a plate.

5. Repeat with the remaining batter, stacking the cooked crepes on top of one another until you've used up all the batter (or until you've made as many crepes as you need).

As the pan continues to heat up, the handle may get very hot if it's made of metal. Be sure to use an oven mitt when holding and rotating the pan.

This recipe will make approximately 10, 10-inch crepes. Make your crepes smaller if you wish. Use a little less batter per crepe if you use a smaller pan.

For Sweet Orange Crepes:

I used 1 rounded Tablespoon of my homemade Satsuma Mandarin Marmalade (see recipe for January 6, 2012) per crepe. If you don't have any Satsuma Mandarin Marmalade, you can use your favorite orange marmalade or any other tasty jam.

Spread the marmalade or jam on the inside of the crepe. Roll up or fold in quarters. Garnish with orange zest and powdered sugar.

Five Farms provided this week's bounty:

From Underwood Family Farms: Broccoli, cauliflower, fennel, orange carrots, kale, bok choy, Easter radishes, escarole, iceberg lettuce, and parsley;

From Weiser Family Farms: Red Thumb potatoes and watermelon radishes;

From Sage Mountain Farm: Golden beet greens, Shiraz beets, mustard greens, and spinach;


From Jaime Farms: Hot-house Tomatoes, Persian cucumbers, yellow bell peppers; thyme, rosemary, green onions, red and brown onions, and happy eggs;

From Rancho Santa Cecilia: Satsuma mandarins.

Enjoy!

Shelley

Kati's Frittata

Missing Shelley's Friday recipes?

Shelley is traveling around South East Asia (lucky lady) so the wonderful Kati Stazer sent us this recipe.

Kati, an LAUSD schoolteacher, was one of my first customers at the Silverlake farmers' market. She loves sweet pea flowers. Thank you so much Kati for all your support and encouragement over the years. You are an amazing lady.

Here is Kati's recipe:

Hi Tara,

Here's a recipe for a thick Italian omelet using chard or kale, full of vegetables, herbs and cheese. Unlike many other egg dishes, frittatas can be made ahead and reheated or served cold or at room temperature. This dish reheats in the microwave and can keep in the refrigerator, in a tightly sealed container, for up to one week. By cutting back on the amount of cheese used, you have a lower-fat version.

2 Tbs. olive oil
1 Tbs. butter or butter substitute
1 medium-sized onion, peeled
1 tsp. salt
2 or more large stalks of ruby chard or kale
2 medium-sized potatoes, scrubbed, unpeeled and thinly sliced
1-2 tsp. dried rosemary crumbled
1/2 tsp. dried sage
2 tsp. fresh minced garlic
8 large eggs
freshly ground black pepper to taste
1 cup finely diced Gruyere cheese

1. Remove and mince chard or kale leaves and cut stems in 1/2 inch long pieces. Place leaves and stems in separate containers and set aside.

2. Heat 1 tsp. olive oil in a 10 inch skillet over medium heat. Add butter, and when melted, toss in onions. Cook, stirring frequently over medium heat until they just begin to brown, at least 5 minutes. Then reduce the heat to low, add 1/2 tsp. salt and cover skillet. Cook about 15 minutes more, or until onions are soft.

3. Stir in potatoes and herbs. Cover and cook about 10 minutes, stirring intermittently, or until potato slices are tender.

4. Add chard or kale stems and saute about 2 minutes more. Stir in chard or kale leaves and garlic and cook another minute, or until leaves are wilted but still bright green. Remove pan from heat.

5. Break eggs into large bowl, add remaining 1/2 tsp. salt, and beat well with a whisk. Add vegetables, black pepper to taste and cheese. Stir until evenly distributed. Clean and dry skillet and return to burner over medium heat. Preheat broiler.

6. When skillet is hot again, add remaining olive oil, wait about 30 seconds, and swirl to cover pan. Pour in vegetable-egg mixture and cook undisturbed over medium heat, 3 to 4 minutes, or until bottom of eggs have firmed.

7. Transfer skillet to broiler, and broil about 3 minutes, or until frittata is firm in center. Remove from broiler, and run knife around edges to loosen frittata. Slide or invert onto large, round plate, and serve hot, warm or at room temperature cut into wedges.

Here is the bounty list from 2/10:

From Sage Mountain Farm: loose leaf greens such as Red Russian Kale, spinach, mustard greens.

From Rancho Santa Cecilia: Bacon avocados, Satsuma Mandarins

Japanese Turnips, Golden Beets, Napa Cabbage, Navel oranges, Round Carrots, Purple Kale, Red Leaf Lettuce, Escarole, Butternut squash, Brussels Sprouts, Arugula and Mizuna from Underwood Family Farms.

And from Weiser Family Farms: Watermelon radishes, parsnips, Red Thumb potatoes, Purple Sprouting Broccoli, DeCicco Broccoli.

Enjoy!

Mixed Squash Galette

A galette is like a pie or tart only not as fancy. Most people think of galettes as dessert, but they can just as easily be made with savory ingredients like the one I made today.

I love that there's no wasted dough with a galette, and you can made it whatever shape you like. You just roll out the dough, arrange the filling, fold up the sides, and bake. Also, you can put almost anything you want inside, so long as it isn't too wet. So it's a great vehicle for creativity in the kitchen.

You can use any pie crust dough recipe you're comfortable with or you can buy an unbaked, frozen crust. You can even substitute filo dough and produce a similar product.

For my galette, I used slices of zucchini, butternut squash, onion, and tomato, as well as two leaves of kale. I sauteed all of the vegetables, except the tomato, to soften them a little. However, with the exception of the kale, this step is not necessary if you like your vegetables crunchy.

For the crust:

1-1/2 C flour
1 t salt
1 stick very cold butter, cut into small pieces
3-4 T ice water

1. Place the flour and salt in the work bowl of a food processor and process for 1-2 seconds until combined.

2. Add the butter and process until the butter is evenly distributed in small pebbles throughout the flour.

3. Add 2-3 T ice water and process just until the dough will hold together. Test this by pinching a small amount of dough between your fingers. If it sticks together, it's been processed enough. If not, process in a little more ice water and test again.

4. Turn dough out onto a floured surface and press the dough together. Wrap and refrigerate until you're ready to fill the galette.

For the galette:

1-2 T olive oil
1-2 medium zucchini, sliced in 1/4" slices
1/3 medium butternut squash, peeled, seeded, and sliced in 1/4" slices
1 medium onion, sliced crosswise in 1/4" slices
2-3 leaves kale, sliced crosswise 1/4-1/2"
1 large tomato, cut crosswise in 1/4" slices
salt and pepper to taste
1 recipe pie crust (see above)
1 egg

1. Preheat oven to 425 F.

2. In a large skillet, heat the oil and briefly saute the zucchini, butternut squash, and onion slices in a single layer on both slices until barely tender. Sprinkle them with a little salt while they're cooking. Cook slices in several batches, if necessary. Remove from the skillet and cool.

3. In the same skillet, adding a little extra oil if necessary, saute the kale until wilted. Season with a little salt and pepper while cooking. When done, remove from the skillet to cool.

4. Remove the pie crust dough from the fridge and roll out on a floured pastry cloth or cheet of wax paper. Transfer the dough to a baking sheet.

5. Layer the slices of zucchini, butternut squash, and onions, slightly overlapping each other in the center of the dough, leaving about 2" of dough all the way around. Mix in the wilted kale. Top with a layer of sliced tomatoes.

6. Carefully fold up the edges of the dough. It's fine if the dough pleats a little.

7. Beat the egg in a cup and brush the dough with the beaten egg. Sprinkle a little kosher or large grain salt on the dough, if desired, and back at 425 F for 10 minutes. Lower the heat to 375 F and bake until the crust is golden, above 30-40 minutes longer.

Serve hot, warm, room temperature, or cold. This recipe makes 4 generous servings.

You can sprinkle in any herbs you like when you're arranging the vegetables. You can also sprinkle grated cheese over the vegetables for more protein and flavor.

Don't hesitate to experiment with fillings of your own. It's all good.

Today's bounty included:

From Sage Mountain Farm: Hybrid tomatoes, sweet candy onions, Fingerling potatoes, Rainbow Swiss chard, and garlic.

From Underwood Family Farms: Galia melon, zucchini, Brandywine tomatoes, green cabbage, kale, yellow zucchini, butternut squash, green leaf lettuce, Blue Lake beans, round carrots, golden beets and candy beets.

From Rancho Santa Cecilia: Hass avocados and lemons.

And from Silver Lake Farms: mustard and arugula microgreens.

Enjoy!

Shelley

Simple Asparagus Recipes

I just returned from two weeks in the midwest where spring has not quite put down firm roots. When I left Los Angeles, I took with me a wave of warm weather culminating in an 80-degree day two weeks ago Sunday. Sadly, it was downhill from there - a precipitous fall - with two inches of snow this past Monday!

I went to the farmer's market in Cleveland's Shaker Square last Saturday. There were cellar-grown mushrooms, fresh eggs, potted plants, Ohio maple syrup and candy, a wide selection of baked goods, locally-farmed meats and some very delicious locally-produced goat cheese. However, the only fresh produce was ramps, which are wild leeks, and local apples which have been in cold storage since last fall. We're so lucky to have such an amazing assortment of fresh, locally-grown vegetables and fruits in Southern California. It's easy to eat seasonally here.

And speaking of eating seasonally, asparagus is a great spring vegetable that's versatile and delicious. Asparagus is best lightly sauteed or roasted until it's just tender. Asparagus loves citrus-y flavors like lemon and orange. It also tastes great with garlic or sesame and ginger.

Here are a few quick and tasty ways to prepare asparagus:

Prep the asparagus by cutting off the woody part of the stalks. Throw the woody ends in the compost. If your asparagus are thick, you may want to peel off the tough, outer skin with a vegetable peeler. You can skip this step for thinner spears.

Sauteed Asparagus with Hard-Boiled Egg

2 T butter
1 bunch asparagus
2 hard-boiled eggs
salt and pepper to taste

1. Melt 2 T butter over medium heat in a 10-inch skillet. Add the trimmed asparagus and toss to coat with butter. Turn the heat down to medium-low. Cover and cook until the asparagus are just tender, about 4-10 minutes, depending on the thickness of the spears.

2. While the asparagus cooks, peel the shells off the hard-boiled eggs (the shells can go in the compost). Mash the eggs with a fork and set the eggs aside.

3. When the asparagus is done, remove them to a warm plate. Drizzle any melted butter from the skillet over the asparagus. Sprinkle with salt and pepper to taste. Then sprinkle the mashed up, hard-boiled egg over the asparagus.


Sauteed Asparagus with Lemon Butter Sauce

Melt 2 T butter over medium heat in a 10-inch skillet. Add the trimmed asparagus and toss to coat with butter. Turn the heat down to medium-low. Cover and cook until the asparagus are just tender, about 4-10 minutes, depending on the thickness of the spears. Remove the asparagus to a warm plate, sprinkle with a little salt and set aside. Add 2-3 T fresh-squeezed lemon juice to the skillet. Quickly whisk in 2-4 T butter, whisking until the sauce is smooth and creamy. Pour over the warm asparagus and serve.

This afternoon, I was chatting with Rachel, who grows Silver Lake Farms' fantastic micro-greens. We both agreed that slow-cooked scrambled eggs are fabulous with lightly sauteed asparagus tips.

Slow Scrambled Eggs with Sauteed Asparagus Tips

1 T butter
1 C asparagus tips
6 extra-large eggs
salt and pepper to taste

1. Melt butter over low heat in a 10-inch skillet. Add asparagus tips. Toss to coat with butter. Cover and cook 1-2 minutes.

2. While the asparagus tips are cooking, whisk the eggs in a medium bowl.

3. Add the eggs to the skillet with the asparagus and cook over low heat, stirring constantly, until the eggs are just set (or to your liking). This might take as long as 10 minutes, but it will produce very creamy scrambled eggs.

4. Season with salt and pepper to taste.

You might want to add some finely chopped onion to the skillet at the beginning with the asparagus tips. Saute until the onion is translucent.

Another delicious addition is crumbled goat cheese. Stir this in toward the end, just before the eggs set.

Enjoy!

This week's bounty included:

From Underwood Family Farms: Napa cabbage, candy-striped beets, rainbow chard, purple kale, green romaine lettuce, orange carrots, fennel, oranges, and asparagus.

From Sage Mountain Farm: heirloom spinach, golden heirloom beets, Tuscan kale, fire red leaf lettuce, purple scallions, baby heirloom leeks, Joi Choi Pak Choi (pictured above), and heirloom Italian green garlic.

Rancho Santa Cecilia supplied the Hass avocados.

And Silver Lake Farms provided radish micro-greens.

Enjoy!

Shelley

Recipes from Shareholder Eron

Shareholder Eron is posting recipes on his Curio blog featuring CSA goodies. Love it!

"Hello!" he says, "I posted up the first recipe that I came up with using the produce I got from your CSA. A fun dinner salad with micro greens, fried bread, eggs and goat cheese. Feel free to share it :)

Here it is: Microgreens, eggs, and Fried Bread Salad

And here's another one from Eron: Tuscan kale, cauliflower and caramelized onion Pizza

Eron, you are an inspiration! Thank you!

Tara

Silverlake - Jan 29 pick-up

Thank you for all the good vibes re: the Sunset Magazine article. In Sharon Cohoon's follow up story at http://freshdirt.sunset.com/, she offers a link to the www.urbanfarmingadvocates.org website, where you can help change the law.

As I mention on my home page, it is illegal to grow flowers and fruit in residential gardens in the City of LA and sell them off-site, at farmers' markets for example. This makes no sense given that vegetables may legally be grown for sale.

It's been 7 months since the Food & Flowers Freedom Act came into being but the City hasn't made any changes yet. I think they need to hear from you. See Urban Farming Advocates for more details. If you've already written, thank you.

Here's what Farmer John had for us this week:

celery
broccoli
carrots
radishes
fresh garlic
mizuna (lovely mild mustard eaten raw)
red romaine lettuce
green romaine lettuce
italian parsley
baby bok choy
arugula aka rocket
green curly mustard (bit spicier than mizuna)

Try this week's recipe from cooking consultant, Shelley Marks. She says:

There's almost nothing better to do with fresh crispy romaine than make a Caesar salad. Though there are many versions, a classic Caesar is both simple and elegant; and once you assemble the ingredients, it's easy to make. I like using roasted garlic for its milder and and more subtle flavor. Roasted garlic keeps well in the refrigerator for a week or longer, so roast up a few heads of garlic at a time. Whatever you don't use immediately can be used in dips and sauces or spread on toast for a savory treat.

Classic Caesar Salad

2 heads romaine (one red, one green)
6 anchovy fillets
2 cloves roasted garlic*
1/2 inch piece green garlic bulb or 1 small clove fresh garlic
1 t prepared dijon mustard
2 t Worcestershire sauce (pronounced "whouster" in England)
Juice of 1 large lemon
1 coddled egg yolk** (substitute 1/2 C whipping cream if you prefer not to use an egg)
1/2 C olive oil
1 C croutons***
1/2 C grated parmesan cheese (or more to taste)
Salt and pepper to taste

1. Rinse romaine well and dry well in a salad spinner or on towels. Break into bite-sized pieces. Toss the cores in the compost. You should have about 7-8 C loosely packed leaves.

2. Combine anchovy fillets, roasted garlic, green garlic, dijon mustard, Worcestershire sauce, lemon juice, coddled egg yolk, and a pinch of salt in a food processor work bowl. Pulse to combine.

3. With the motor running, pour the olive oil through the feed tube in a thin stream until the dressing thickens.

4. Pour dressing over prepared greens. Add croutons and grated cheese. Toss well.

5. Season with salt and pepper to taste.

*To roast garlic, trim the top, rub lightly with olive oil, place on a baking sheet in a hot (400 degree) oven for 30-35 minutes until soft. Peel each clove before using.

**A coddled egg is not a raw egg, but it's barely cooked. Bacteria can grow in damaged eggs, so use the freshest egg and avoid any that are dirty or damaged. If you're lucky enough to have a friend or neighbor who has chickens you might be able to get a really fresh egg. To coddle the egg, place the egg in its shell in a heat-proof cup or bowl. Bring 2 C of water to a boil. Pour water over egg to cover and let sit for 3 minutes (or longer if desired). Crack open egg and discard the white or save it for another use. Place yolk in the work bowl and proceed with the recipe.

***You can use store-bought croutons, but it's easy to make your own. Heat 2 T canola oil and 1 T olive oil in a skillet. Cut your favorite bread into cubes and toss in the hot oil to coat. Turn down the heat and toss the cubes every few minutes until well-browned, about 20 minutes.

Have a great weekend and see you soon!

Tara