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Tuesday, May 31, 2011

Cilantro Feta Scramble

I have an herb garden (*sighs contentedly). And it is beautiful. Don't those two words, "herb garden," invoke dreamy thoughts of fresh pesto, Spring pasta dishes, lovely garnishes, and all the like? I love dashing out to the garden and grabbing handfuls of herbs to really make my dish sing. What's your favorite herb, and what do you use it in?

Monday, May 30, 2011

Mushroom and Cheddar Omelet

How was your Memorial Day, everyone? Cookouts, beach, summer? I love how on the unofficial first day of summer, Baltimore decides to hit us with temperatures close to 100 degrees. As if to say, I will not be undone. I spent most of the day cooking for the week and for the meal share that I'm a part of. For lunch I made salmon burgers, and I had a beer. Now, mind you, I'm not an alcohol-for-lunch kind of person, nor do I usually choose beer over wine. But on such a hot day, and on a day that's known for cookouts, I had to have a beer. And it was great. I finished the day by seeing a band that some friends are in, and they all did such an amazing job.

Monday, May 23, 2011

Fluffy Baked Eggs

May is running away from me, so I wanted to share with you this egg-y post before June catches up (and I choose a new theme!).

Today I give you Fluffy Baked Eggs. It's kind of a funny title, I know, but I took it directly from Gourmet (March 2006). This is such a great little dish to whip up for a brunch or for dinner. I find the texture of the smooth egg and cheese immensely satisfying, almost dessert-like, in a savory way. The vegetable hash on the side complements the dish very nicely, and you can use any vegetables you would like. You can mix the ingredients the night before, and then just dump it in the dish and bake it the next morning.

Tuesday, May 17, 2011

Italian Chocolate Almond Torte

Is it really the middle of May already? Where is this month going? I don't have much time left to share with you May's egg recipes. Writing "May's egg" reminds me of my sister, whose name is Megan, because whenever she made eggs I liked saying "Meg's eggs." Life's little pleasures.

You might be wondering why I'm featuring a torte under this egg-themed May. When you think of eggs, do you only think of savory? Think again! This torte has seven egg whites in it. Egg whites are all that's holding it together. This allows the true chocolate almond flavors to shine through.

Friday, May 6, 2011

One Skillet Egg Hash

Hello readers! I hope you're all feeling fabu. (Short for fabulous). Have you eaten anything yummy lately? Something from a restaurant or cafe that inspires you, or something you whipped up at home that really wowed you? Just curious. It seems food is often (or always) on my mind, which is why it's my joy to bring you more recipes.

I've been waffling over whether to do another theme for the month or just be random. I decided do another theme, mainly because I have quite a few recipes stored up featuring this humble ingredient: the egg. Yes, I know it has also been called the incredible, edible egg (and I whole-heartedly agree) but when you really think about it, eggs are pretty humble. They are usually lumped in with the staples on grocery lists. But they can be so versatile, and so delicious, in lunches, dinners, and desserts.