serves 2

1/4 cup young mugwort leaves, packed and chopped

1 teaspoon herb de provence

4 organic, free range eggs

1 T fat of choice (olive/butter, bacon, coconut. . .)

pinch of sea salt

1. Heat a heavy bottomed 8 inch skillet to medium high heat.

2. When hot, add fat to the pan and swirl to coat bottom.

3. Meanwhile, whisk eggs in a bowl and add to the pan.

4. Sprinkle mugwort and herb de provence evenly over eggs and let sit, untouched for about 2 minutes, or until the sides are cooked and the inside is starting to set.

5. If your herb mixture does not include salt, add some to the pan.

6. Carefully flip the frittata over and cook the second side for another 1-2 minutes.

7. Serve hot or room temperature.

Golden Beets with Winter Cress, Proscuitto and Goat Cheese

Serves 2

2 medium golden or red beets, leaves and stems removed

4 slices proscuitto, cut in half

1 small onion, chopped

1 cup winter cress leaves, roughly chopped

fat of choice (olive/butter, bacon, coconut. . .)

sea salt and pepper to taste

1 oz goat cheese, crumbled

1. Heat oven to 400. Rub beets with olive oil and lay on a parchment lined baking pan and cover with second pan or parchment and then foil. Roast for 30-60 minutes, checking after 30 minutes. The beets should give easily when fingers put pressure on them.

2. Remove beets and let cool until they can be handled easily with ungloved hands.

3. Alternatively, peel beets and slice to medium thick slices. Add water and sea salt to a large skillet and bring to a boil. Add beet slices and simmer for anywhere from 10-12 minutes, or until beets can be easily pierced with a fork. Remove to a paper towel lined platter and set aside.

4. Meanwhile, heat a large skillet over medium-high heat. Add 1 T fat of choice and then add the proscuitto slices, spreading out to flatten and making sure they are not crowded in the pan. Cook each side about 1 minute, or until shriveled and starting to brown. Remove and set aside.

5. Add more fat to the pan, if necessary, and then add onion, cooking about 5 minutes.

6. Add greens and cook until wilted. Season with sea salt and pepper to taste.

7. Add half the goat cheese to the greens and stir in until the cheese starts to melt.

8. To plate: Place 4 beet slices on plate or platter, top with greens, 1 slice of prosciutto and a sprinkling of goat cheese.

   
   

   Field Garlic Dip with Crudite

   Serves 4

   about 1/2 cup of field garlic bulbs

   Field garlic tops, chopped for garnish

   1/2 teaspoon dried onion

   1/2 teaspoon dried garlic

   1/4 teaspoon celery seed

   1/4 teaspoon black pepper

   8 ounce sour cream

   ** Note that the dried herbs measurements are just a guide. Use more or less depending on taste.

   1. Mix all together in a medium bowl and serve with your choice of raw vegetables such as carrots, cauliflower, celery, radish, peppers. . . etc. . . .

   
   

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