In a skillet, melt butter and add celery. Stir over low heat about 3 minutes. Add onions, chives and garlic, and stir a minute. Mix in toasted almonds. Nice with chicken and rice. Serves 2-3.
1 pound Swiss chard, chopped or (a mix of zucchini, crookneck and patty pan squash)
1/2 onion, thinly sliced 4 eggs 6-ounces Swiss cheese, grated
1/2 tsp. each dried basil, oregano and salt
Steam chard or squash with onions until wilted, but not over cooked. Beat eggs; add cheese, chard and seasonings. Pour mixture into greased 9x9 baking dish and bake at 325 degrees about 40 minutes or until set. Serves 4.
6 tblsp. high quality olive oil
2 tblsp. red or white wine vinegar (or substitute fresh lemon juice)
1/4 tsp. each salt and pepper
Dash of tarragon or chervil (optional)
Mix ingredients in a glass jar with lid. Shake well. Use as needed over crisp salad greens or marinate leftover broccoli. Yields 1/2 cup
Use remaining eggs to make an herbed omelet with 1 tblsp. of Parmesan cheese or hard boil to use in Egg Salad, deviled eggs or eaten just plain. Meet Me at the Market again soon for the late spring report and summer forecast. Nancy Allen’s column is Special to The Cambrian. Send comments to nan[email protected]bell.net.