The Tribune (SLO) - - The Cambrian -

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]­

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