This last weekend I did the most amazing thing. I got my first Bountiful Basket! That's right I woke up at 6:30 A.M. with a smile on my face, which doesn't happen often as I am not a morning person, scraped the windows of my iced over car and drove to the high school to pick up my first basket of goodness. For those of you who are not yet familiar with Bountiful Baskets it is a food co-op. Each week a bunch of fantastic volunteers donate there time to separate 6 veggies and 6 fruits into baskets for all of those who contributed that week. I was really impressed with the quality of food that I received. I really wish that I had taken a picture of it to show you, but after just staring at it for a good 5 minutes with that same smile on my face and thinking of all of the possibilities that this basket of bliss could in tel I dove right in and so did my son. By dinner time that night he had eaten 3 carrots, an apple and a banana and if I hadn't stopped him he would have eaten a tomato like an apple. There is nothing better as a Mom than having your kids get exited about eating healthy. Later that night as I was thinking of this blog that I have been wanting to start for months I had a brilliant idea. Each week, with the exception of when my garden is overflowing with it's own Bountiful Bliss I will post a recipe that I have created with one of the items in my basket that week. I will call this Bountiful Bliss and hope to have it posted by Tuesday of each week. This week spinach will have it's turn in the spotlight.
Eggs Florentine
I do have one disclaimer as I start this journey and that is that I am a cook, a gardener and a Mom but unfortunately not a photographer. But I have to say isn't it beautiful? The breakfast of champions that is what we have here! That delicious grapefruit also came in my basket this week. So here is what you will need.
1 Bunch of "Bountiful" Spinach
8 eggs
2 Tbsp. milk
1/2 Tsp. Salt
1/8 Tsp. Pepper
2 Tbsp. Butter
1 1/2 Tbsp. Finely Minced Shallot
1 C. Shredded Pepper Jack Cheese
Cut the bottoms of of the spinach. Then wash really well. If yours was anything like mine then it needs it! I like to first rinse it well and then soak it in cold water in my salad spinner. I then drain it and spin it to get rid of all of the excess water. Next in a medium sized bowl whisk together eggs, milk, salt and pepper. Then in a non stick saute pan heat your butter and throw in your shallot. As soon as your your shallots are tender add your egg mixture and begin to scramble them over medium low heat. When your eggs start to come together throw in your spinach and stir it in as best as you can. If you are familiar with using fresh spinach you know that it will cook down to practically nothing. Then cover and stir every minute or two until the spinach is cooked down and your eggs are slightly runny. Slowly stir in the pepper jack cheese. Serve and Enjoy!Serves 4.
Helpful Hints: *Make sure that you don't over cook your eggs, the best way to ruin amazing eggs is to cook them too fast over high heat and over cooking them. *Shallots are a cross between garlic and onions. You probably will have extras so use them where ever you would normally use onions.
