Dinner at the Ranch

Chilaquiles” frittata of broccoli, mushrooms, salsa and corn tortillas; Lokelani green salad

Photo of “Chilaquiles” frittata of broccoli, mushrooms, salsa and corn tortillas; Lokelani green salad

We take a pret­ty straight­for­ward Italian frit­ta­ta, but fill it with Mexican stuff like charred corn tor­tillas, pico de gal­lo sal­sa, ched­dar cheese, a hand­ful of fresh cilantro and a side of gua­camole. (Notice the left­overs in use?) The eggs and milk were from Will and Susan’s farm; good stuff!

Salad is red oak­leaf from our veg­gie gar­den, local radish­es and a worka­day gar­lic vinai­grette.

On the side (but not in the pic­ture) is one of our sta­ple sal­ads: Olive oil mas­saged kale with dried cran­ber­ries and sesame seeds. We’ll give that one a lit­tle more space when we see it around here again.

Making an appear­ance on the frit­ta­ta is my vanil­la aji dulce hot sauce.

Add a comment »

css.php