I just ate one of the best omelets I’ve ever had. It’s also probably the freshest I’ve ever had, which is probably no coincidence. My dear friend Mark Collins gave me some of his chickens’ eggs yesterday, along with jalapeños and bell peppers from his garden, which I used for an omelet this morning using this recipe. I subbed in what I had and left out the things I didn’t have, such as a red pepper and cilantro. I used green onion in place of a regular one, chipotle cheese instead of cheddar and used srirachi in place of Tobasco. The results were amazing! I don’t think I’ll be getting a chicken coop any time soon and my gardening skills aren’t quite up to par, but I am more determined to find locally sourced food! Thanks, Mark!
If you’re looking for the perfect summer salad, look no further. I found this delicious salad to beat the Texas heat in a year-old Vegetarian Times issue: Cantaloupe-Arugula Salad.
Not only is it cheap and tasty, but it also takes advantage of locally grown melons. I got a canary melon for free from Engel Farms while working at the farmers market, but anyone can buy one for $3. They are nice and sweet right now. An additional $2 for the organic arugula and $6 for the ricotta salata from H-E-B made the salad almost $10, but will make at least 5 salads to eat throughout the week.
The peppery, sweet and sharp flavors mesh wonderfully in each bite. I’ll have to share this salad with Antonio, since he is the one who usually likes pepper, not me.
The salad is easy to make, just requiring washing some arugula, cutting a melon and otherwise just sprinkling on some seasoning. It’s so easy, cheap and carries a wonderful taste that’ll carry you through the hot summer. I hope you enjoy it as much as I have.