Who's ready for Friday (09/30/11)?

For Friday Sept. 30th, how about Veggie Muffins with either Quinoa Salad or Smiling George's Orzo ( I like the term "Georzo")?

The picture looks more like a muffin but we can make them any shape we want, right? Anyway, the Veggie Muffins are gluten free, low sugar and are made with organic sun-dried tomatoes, fresh basil, grated almonds, and parmesan cheese. They are really good any time of day.

If you're not familiar, Quinoa is a tiny grain that's been around since the Inca Indians of Peru. It's a great powerful food with no sugar and loads of fiber. It has a really nice texture, too. The Quinoa Salad is tossed with organic black beans, heirloom tomatoes, a tiny bit of onion, and tossed with light lemon dressing.

Our take on Smiling Fish Cafe's orzo, Smiling George's Orzo, can be served at room temp or chilled. Either way it's awesome. Aldente cooked orzo pasta tossed with sun-dried tomatoes, basil, and a dash of Balsamic Vinegar.  Thank you George for your awesome inspiration!  

1 salad or orzo + 2 Veggie Muffins $15

Orders in by Thursday evening for pick up (Grayton or Sandestin) or drop off (Sandestin) Friday.

Use the contact form to place your order.

Recipe: Summer Squash with Baked Eggs

This recipe is great for the whole family.  Both of my girls (5 and 7) love this even though they think they don't like squash.  :)

"It's that squash-y time of year, when gardens, CSA boxes, and market baskets overflow with zucchini, crooknecks, pattypans, and more. Whether you have one variety or three, here's a way to eat a bunch of squash – plus summer tomatoes, basil, and a handful of eggs – for breakfast, brunch, or dinner.

Grated, drained, and cooked in olive oil, the squash turns a little caramelized, a little crispy, and deliciously buttery tasting (somewhat reminiscent of this Zucchini Butter). Add some eggs, toss it in the oven, and serve with crusty bread and a salad, and you have a complete late-summer meal."

Summer Squash with Baked Eggs
Adapted from Food Network. Serves 4

2 pounds summer squash (zucchini, yellow squash, pattypan, etc.)
1 tablespoon Kosher salt, plus more for sprinkling
2 tablespoons + 2 teaspoons olive oil, divided
2 shallots, sliced
2 cloves garlic, minced
1/4 teaspoon smoked paprika, plus more for sprinkling
1/2 pound tomatoes, chopped
4 ounces soft goat cheese (chèvre)
1/4 cup loosely packed chiffonade of basil, plus more for garnish
4 eggs
Freshly ground black pepper

Trim the ends off the squash and grate using a box grater or a food processor with the grating attachment. Combine with 1 tablespoon salt in a colander and let drain in the sink for 30 minutes.

Preheat oven to 375°F.

In an oven-proof skillet, heat 2 tablespoons olive oil over medium heat. Add shallots, garlic, and paprika and cook, stirring, until just tender and fragrant. Squeeze as much liquid as possible from the squash and add the squash to the skillet along with the tomatoes. Cook, stirring occasionally, until the mixture is tender and no longer releasing liquid, about 10 minutes.

Remove skillet from heat and stir in goat cheese and basil.

Smooth the mixture evenly in the skillet and make four wells using the back of a spoon. Pour 1/2 teaspoon olive oil in each well. One at a time, crack an egg into a small bowl and pour into one of the wells. Sprinkle salt, pepper, and paprika over each egg.

Bake until egg whites are set and yolks are still soft, about 10 minutes.

Garnish with basil and serve with crusty bread.