Photo Credit: Herb Garden, Blue Hill at Stone Barns and Stone Barns Center for Food and Agriculture. Photo by Jonathan Young
Blue Hill restaurant co-owner and executive chef Dan Barber believes in bringing the principles of good farming directly to the table. He’s sharing with iVillage two recipes that take advantage of the overflowing baskets of salad greens, vegetables, potatoes, eggs and cheese now showing up in farmers’ markets around the country.
Barber is also one of the guest coaches in the upcoming iVillage Get Moving Now Challenge, in partnership with the President’s Council on Fitness, Sports and Nutrition and first lady Michelle Obama’s Let’s Move! initiative. Barber will be giving tips on food and nutrition every Monday in the six-week challenge, which starts July 11. You can get his tips by signing up for the iVillage Get Moving Now Challenge.
In the meantime, enjoy the recipes.
Dan Barber’s Favorite Vegetable Frittata
3/4 cup milk
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
3 tablespoons olive oil
1 medium onion, halved and thinly sliced
1 all-purpose potato (7 ounces), cut into 3/8-inch cubes
1 cup small broccoli florets
1 cup small cauliflower florets
8 large eggs, lightly beaten
5 tablespoons fresh goat cheese
1. Preheat oven to 375 degrees Fahrenheit. In a medium bowl, beat eggs, milk, salt and pepper.
2. Heat oil in a medium (10-inch) nonstick saute pan over medium heat. Add onions and potatoes and cook until onions are softened, approximately 8 minutes, stirring occasionally.
3. Stir in broccoli and cauliflower; cook until vegetables are tender, approximately 10 minutes, stirring occasionally.
4. Reduce heat to low and pour in eggs. Drop small spoonfuls of goat cheese onto egg mixture. Cook on the stove approximately 2 minutes.
5. Transfer to oven and bake 20 to 25 minutes, or until the top is golden brown and the eggs have just set in the center. Note that if you are using a skillet with a nonmetal handle, wrap the handle with a double layer of aluminum foil before placing it in the oven. Remove from oven and slide frittata out of pan onto a cutting board. Cut into wedges and serve warm.
Makes 4 servings.
2 1/4 teaspoons champagne vinegar
2 1/4 teaspoons red wine vinegar
2 1/4 teaspoons tarragon vinegar
1 1/2 teaspoons Dijon mustard
1/4 slice brioche, soaked in milk (or 1/4 piece of challah)
1/2 cup grapeseed oil
1/2 cup extra virgin olive oil
1 soft-boiled egg
3/4 cup tarragon
1. In a blender, combine the vinegars and the mustard.
2. Add the milk-soaked bread to the blender.
3. Add the grapeseed oil and olive oil. Next, add the egg.
4. Add the tarragon at the end, so that the dressing turns green.
Makes 2 cups.