The Bored Vegetarian

When Harry Met Salad

The Breakfast Club

Greetings from California

Egg-In-A-Hole with Sauteed Kale, Sundried Tomatoes & Goat Cheese
 
There are a few different name variations for “egg-in-a-hole” : Egg in a basket; Bird’s Nest; Frog in a Hole; Moon Eggs; Gas House Eggs.. the list goes on.  What did you call it growing up? 

1 slice good Bread
1 Egg
1/4 cup Sundried Tomatoes, chopped
3 cups fresh Kale, stems removed, leaves chopped
Juice from 1/2 Lemon
2 Tbsp Crumbled Goat Cheese
Salt & Pepper to taste
1/2 Tbsp Extra Virgin Olive Oil
1 Tbsp Butter 

In a sautee pan, heat olive oil.  Add kale and toss.  Salt & pepper to taste.  As you continue to cook the kale on low/medium heat, melt butter in another sautee pan.  Cut a round circle in your slice of bread and add to the pan.  As it’s browning, crack an egg into the “hole” in the middle.  Salt & pepper to taste.  Add sundried tomatoes to the sauteed kale and toss.  After a minute or to (or whenever the egg starts to firm) gently flip the egg-in-a-hole to cook the other side.  The goal is not to break the yoke, so take your time.   Let the other side of the egg firm up a little before removing from heat.  Place on a plate, with the yolk side up.   Squeeze lemon juice onto kale & tomato mixture and make sure it’s seasoned to your liking with salt & pepper.  Spoon kale mixture onto the egg-in-a-hole and sprinkle with goat cheese.  Serve hot.  

I’m headed out to LA on Wednesday to visit some friends for a few days and though we have some plans already (Disneyland!!), I would love any advice on where to eat, drink and explore.  I haven’t been to that area since I was a kid, so I have zero idea of what to expect… perhaps I can recreate this 20 years later:

If you have advice, please send me a tumblr message or email theboredvegetarian@gmail.com. 

Apple Cheddar Pancakes

I saw a $5 psychic named Reese within my first hour of being 31.  She told me some interesting things, including that I had been experiencing stomach pains.  I’m guessing she was referring to how I full I was from dinner at Back Forty.  She also asked for my card to discuss planning her nephew’s wedding, so at least I might get a new client out of the whole thing…

Here’s what we had from the menu tonight:

Yuca Fries with Tomatillo Aioli

Pickle & Cheese Board with Daily Selection of Housemade Seasonal Pickled Vegetables, Artisanal Cheese, Preserves, Housemade Crackers

Seared Cauliflower with Ginger Aioli, Currants, Mizuna 

Swiss Chard & Farro Risotto with Whipped Ricotta, Summer Vegetables, Baby Mizuna

Fresh Doughnuts (which I am eyeing with maniac eyes)

Indian-Spiced Hummus

Tomorrow I’ll be participating in the hummus cook-off at the 6th Annual Craig Murphey Fellowship Fundraiser.  Proceeds benefit the New York City Coalition Against Hunger and help fund the Craig Murphey Fellowship program.  Learn more about the event, and Craig Murphey here.    

1 can Garbanzo Beans, drained
1 Tbsp Tahini Sauce
1 clove Garlic
1/2 tsp Fresh Ginger
Juice from 1 1/2 Lemons
1/2 Tbsp Tumeric
1/2 Tbsp Mustard Seeds
2 tsp Anise Seeds
1/2 Tbsp Cumin
2 tsp Cinnamon
1 tsp Coriander
1/2 tsp Cardamom 
Salt to taste
1 Tbsp Extra Virgin Olive Oil 

Naan Bread for dipping 

In a food processor, blend together garbanzo beans, lemon juice, tahini and olive oil until very smooth.  Using a microplane, grate ginger and garlic into the hummus and continue to blend.  In a small saute pan, toast anise and mustard seeds.  Mix all spices in a small bowl.  Add to hummus and continue to blend.  Salt to taste.  Add more spices, lemon juice etc. if needed.Warm naan in the oven and cut into wedges.  Serve hummus in a bowl, garnished with toasted anise seeds.

Last weekend’s Gala Gala, Hey! went amazing.  We had a great turn out (both new and familiar faces) and sold completely out of pie AND cider.  We drank, we ate, we played Corn Hole, we bobbed for apples and we square-danced.  Thanks to everyone who came out, and to Kate Lebo who made every single one of those delicious pies!  I think we’re going to have to do it all again next year…

And of course, the apple costume

 

Lazy Sunday Migas

Migas are traditionally made with pan-fried corn tortillas, but seeing as I’ve been running around all morning putting up Gala Gala Hey! fliers and have to work in a couple of hours, I opted for thin tortilla chips instead.   

3 eggs
1 handful Tortilla Chips
1/2 small Purple Onion, chopped
2 small Yellow Peppers, seeds removed, chopped
1 Jalapeno Pepper, seeds removed, minced
1/3 cup Monterey Jack, shredded
1 Tbsp Half & Half
1/2 Tbsp Extra Virgin Olive Oil
Fresh Cilantro, chopped
Salt & Pepper to taste 

Add olive oil, onion and peppers to saute pan on low/medium heat.  Saute until soft.  In a bowl, whisk eggs and half and half together until incorporated.  Add to pan, season with salt and pepper and begin to scramble the eggs.  Break a handful of tortilla chips into the egg mixture and toss together.  Once eggs are close to being done, mix in cheese and cilantro.  Serve hot.

This morning I stopped in Transmitter Park in Greenpoint to catch the amazing view of Manhattan.  Tomorrow will be my 3rd anniversary of living in New York and it was great to have a few quiet minutes to think about how impactful my time here has been.  Without sounding like a big pile of mush, I feel really lucky to have experienced so much over the last few years - both good and bad - and running this blog has been an important part of that.  Thank you from the bottom of my sappy heart for reading!  

Classed Up Egg Salad (serves 6-7)

In the midst of wedding season, it’s good to have a few ideas on hand for any bridal shower brunches you’ll be attending.  I made this for my friend Emma’s party.  It’s all bagels, salads and Brooklyn-inspired cocktails today.

1 dozen Eggs, boiled, peeled and chopped
 2/3 cup of Mayonnaise  
4 teaspoons Whole Grain Mustard 
2 Radishes, chopped small
2/3 cup of Mayonnaise
1 Tbsp Capers
1 1/2 Tbsp Lemon Juice
1 Tbsp Scallions, sliced thin (whites and light green) 
1 Tbsp fresh Tarragon, chopped 
Fresh Pepper to taste

Sliced Bread or Bagels (I managed to have neither of these at my house, so my picture is sans bread)

In a bowl, toss all ingredients together.  Spread on bread and serve.

Last week I was back in my home state of Washington for the 4th of July.  It was a crazy week but I managed to get in family time, friend time and time in the woods.  Though I consider myself a East Coast lady at the core, once I was back in the dirt in the fresh air, I was like a fish to water.  Speaking of water, my mom and I took a day hike along the Skokomish River at Staircase.  I remember camping there as a kid and spending lots of time in the river moving rocks around to create mini rapids.  I probably would have done the same again if I’d had the time.  

I also saw my little lady niece, who is so cute it’s frightening.  She said my name for the first time! Well she said something like “Bee-ee-ny” but close enough.