Deviled Eggs with Point Reyes Blue Cheese and Toasted Pecans

4 hard boiled eggs
2 Tablespoons of Point Reyes Blue cheese crumbled
2 Tablespoons mayonnaise
Toasted pecans to garnish

Cut eggs in half, lengthwise.
Remove egg yolks.
In a small mixing bowl combine yolks, mayonnaise and blue cheese.
Spoon mixture into the egg shells.
Top with toasted pecans serve.

Makes 8 deviled eggs.

“Make Ya Mother Proud” Egg Salad Sandwich
on Toasted Ciabatta with Sunflower Greens

2 hard boiled eggs
2 Tablespoons minced celery
1 green onion chopped
1 Tablespoon Mayonnaise
¼ teaspoon Dijon
Salt and pepper to taste

Using the coarse side of the grater shred hard boiled eggs.
Combine celery, onion, mayonnaise and Dijon.
Season with salt and pepper.

Serve on toasted Ciabatta with Sunflower Greens

Straciatella with Escarole for One

1 cup chicken broth
1 large egg
1-2 tablespoons of freshly grated parmesan
3-4 leaves of washed escarole*, coarsely chopped
Salt and pepper to taste

Bring chicken broth to a boil in sauce pan.
Whisk egg and parmesan.
Turn down broth to simmer.
Drizzle egg mixture into broth, stirring gently.
Simmer until egg is set.
Place chopped escarole in large soup bowl.
Ladle hot soup over escarole.
Season with salt and pepper.

*Substitute your favorite dark leafy green

Egg Strata with Swiss Chard and Fresh Mozzarella

2 T butter
1 large onion diced
4 cups swiss chard, shredded (1 large bunch)
5 cups francese bread, cubed
8 oz fresh mozzarella, shredded
½ t salt
freshly ground black pepper
1 t fresh thyme, minced
8 eggs
1 cup half and half

In large cast iron skillet saute onion in butter until sweet and fragrant.
Add swiss chard, cover and steam for 5 minutes.
Remove lid and continue to cook until liquid is absorbed.
Meanwhile whisk together eggs, ½ and ½, salt, pepper and thyme.
Spread ½ of the bread in the bottom of a buttered 9×13 baking dish.
Top with ½ of the chard mixture and ½ of the cheese.
Layer remaining bread, chard and cheese.
Pour egg mixture evenly over the top.
Cover strata and refrigerate overnight.
In morning remove saran.
Bake @350 35-40 minutes until egg mixture is set.

Serves 6-8

Recipes by Nancy Kelly Weimer

We all know that it is impossible to argue with your mom about being full, as her love is expressed through food. It has always been expressed this way, from the moment we were born, and even before. How wonderful.

As I am working out daily to shed my new love handles, I am doing so with a new-found appreciation and understanding of that side of my mother.

Just like the great mother, mothers in all shapes and sizes, mothers of all kinds – really, all mothers – provide, and feed, and nourish. That’s what they do, that’s the definition of a mother.

Why would I love the way the Earth nourishes me, and not the way my mother does, by keep serving me food?

It seems that I have a choice to say no to the Earth Mother, but not to my mom, who gets upset when I decline the fourth serving – but I wonder if that’s really true.

Mother Earth gets just as upset when I say no to her, when I suppress her natural ability and desire to nourish, when I put my rules on her, when I ignore her expression, and when I don’t appreciate the incredible gift of having a mother in my life.

So I will still need to find a way next time I go not to gain weight, but at the same time fully embrace my mom’s expression of her love to me – even when it comes in endless servings.

Or maybe, I will just say next time after my trip, that in one week in Germany, I gained eight pounds – eight pounds of love.

So, next time you want to cook beans, soak them first for a few days in a jar or straight in the pot you want to cook them in later. Keep them covered with water and exchange the water once a day. After about three days, suddenly, the beans become alive and are starting to develop a tiny sprout on one end. That’s the time when you know you just turned a dormant seed into a living food!

Located on the water’s edge in Sausalito, it’s one of my favorite places to eat and watch and waste an entire afternoon. It serves great seafood – delivered daily – and either purchased from local purveyors or caught from their own boat. Everything the restaurant offers supports sustainable fisheries and Fish buys as much of their produce as possible from local organic farmers. The flavors are large and simple, as are the presentations: Fish grills over an oak wood fire and serves drinks out of mason jars. You’ll feel good about what you eat, in your belly, and in your heart.

FISH.
350 Harbor Drive
Sausalito, California 94965
Phone 415.331.FISH
Fax 415.331.3421
www.331FISH.com