One Local Summer Update

I've been awful about keeping up with One Local Summer so far. Last week we ate two meals that pretty much qualify, so here they are.

BREAKFAST - VEGGIE FRITTATA

















Ingredients:
2 eggs plus 3 whites - Pilgrim Acres, Foristell MO (CSA share)
1/2 each Zucchini / Summer Squash - Lee Farms (CSA share)
1/4 cup fresh goat cheese - from our CSA share
2 small spring onions - Rob's mom's garden, Cape Girardeau MO
1 tomato, diced - Tower Grove Farmers Market, St. Louis MO
1 small handful fresh basil, chopped - from our CSA share
2 cloves garlic, finely minced (organic, but not local)
1 T unsalted butter (organic, but not local)
salt and pepper to taste (not organic or local)

Method:
In a smallish, oven-safe skillet, saute the squash and onions over medium heat for 4-5 minutes, until just starting to soften.

Add garlic and tomatoes, continuing to stir occasionally until most of the tomato juice has evaporated. This took me another 4-5 minutes.

While the other ingredients are cooking, whisk eggs with goat cheese, adding salt and pepper to taste. This is a good time to turn your oven on, set to Broil.

Pour egg mixture into skillet with the veggies. Do not stir. When the eggs look like they're drying slightly around the edges, use a spatula or wooden spoon to ease the edges up and tip the pan slightly to allow the runny bits to get underneath. Don't do this too much, or you'll end up with a big lump in the middle, which definitely isn't pretty.

When it looks like the eggs are mostly cooked, move the skillet to the oven. Broil, checking frequently for doneness, until the frittata looks set on top and starts to turn a light brown.

Carefully remove from oven, cut and serve with a sprig of basil.


DINNER - PASTA SHELLS WITH BISON MARINARA



Ingredients:
1 lb ground bison - CSA share (ours was frozen)
1 medium onion (organic, not local)
3 cloves garlic (organic, not local)
14 oz can diced tomatoes (organic, not local)
1/2 each Zucchini / Summer Squash - Lee Farms (CSA share)
small handfull fresh basil, diced - CSA share
salt and pepper to taste
pinch of dried thyme, oregano and parsley
finely grated fresh parmesan cheese if desired

Method:
In a large skillet or sauce pan, sautee onion and garlic in 2 T olive oil until softened. Add ground bison, breaking up as it thaws and cooks. When the meat is nearly done (no more pink bits), add the tomatoes and spices. Cover and allow to simmer for 15-20 minutes, stirring occasionally.

Serve over freshly cooked local Mangia Italia pasta, with a side of sliced CSA cucumbers and farmers market tomatoes, and fresh CSA lettuce salad.