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.

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